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These easy homemade loaded baked potatoes started as a way to use up leftovers in my fridge, but they've turned into our favorite comfort food dinner! My kids love creating their own potato masterpieces, and I love how simple they are to make. There's something magical about that moment when the cheese gets all melty and the toppings come together - pure comfort food heaven!
Why You'll Love These
This easy recipe turns regular baked potatoes into a whole meal. I love setting up a little topping bar and letting everyone build their own - it gets even the picky eaters excited about dinner! Plus, these potatoes are super forgiving. No fancy techniques needed, just pop them in the oven and get creative with your toppings.
Ingredients
- The Base:
- 4 big Russet potatoes
- 2 tablespoons olive oil
- Good pinch of sea salt
- The Toppings:
- 6 crispy bacon slices, crumbled
- 1 cup fresh broccoli florets
- 1 cup shredded cheddar
- 1/2 cup sour cream
- 2 green onions, chopped
- Equipment:
- Baking sheet
- Fork for piercing
- Sharp knife
Let's Make Them!
- Prep Your Potatoes
- Grab your biggest, scruffiest Russets and give them a good scrub. Pat them totally dry - this helps the skin get nice and crispy. Poke them all over with a fork (I call these steam vents), then rub them with olive oil and sprinkle with salt.
- The Perfect Bake
- Pop those spuds in a hot oven - 400°F is our sweet spot. They'll need about an hour, but here's my test: squeeze them gently with an oven mitt, they should give a little.
- Topping Time
- While they're baking, get your toppings ready. Cook that bacon until it's super crispy, steam your broccoli until it's bright green, and grate your cheese fresh - it melts way better than pre-shredded.
- The Grand Finale
- Once they're done, let them cool just enough to handle. Cut a big cross in the top and squish the sides to fluff up the inside. Now's the fun part - pile on those toppings and pop them back in the oven just until that cheese gets melty and bubbly!
Tips From My Kitchen
Really rub that oil into the skins - it makes them deliciously crispy. Don't wrap your potatoes in foil unless you like soft skins. For extra fluffy insides, give each potato a good squish right after cutting. And here's my favorite trick: sprinkle a little cheese directly on the skin before adding the rest of your toppings - it creates this amazing crispy cheese crust!
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Mix It Up
Some nights we go full chili-cheese style, other times it's all about roasted veggies and a drizzle of ranch. My kids love taco-style potatoes with seasoned ground beef and salsa. When I'm feeling fancy, I'll add some sautéed mushrooms and a dash of truffle oil. The possibilities are endless!
Storage Secrets
Got leftovers? Pop them in the fridge without the cold toppings (like sour cream). They'll keep for about 5 days. To reheat, split them in half and put them in a hot oven until they're warmed through - the microwave works too, but the skins won't stay crispy. I sometimes make extra baked potatoes just to have them ready for quick dinners later in the week.
Frequently Asked Questions
- → Why pierce potatoes?
- They can actually explode in the oven without holes. Steam needs somewhere to escape.
- → Why start bacon in cold oven?
- Helps fat render slowly for crispier bacon. Works better than starting hot.
- → Best potatoes to use?
- Russets are perfect - their starchy flesh gets fluffy while skins get crispy.
- → How to cut for stuffing?
- Cross-cuts at ends help potato open like a flower for easier filling.
- → What about leftovers?
- Save plain baked potatoes for home fries or reheat loaded ones in oven to keep crispy.