Loaded baked potatoes are a classic comfort food that has captured the hearts of many with their incredible versatility and rich flavors. Originating from the humble potato, this dish has evolved into a delightful canvas that can showcase a variety of toppings, making it perfect for casual weeknight dinners or extravagant gatherings.
Ingredients
Scale:
4 large russet potatoes, preferably organic
2 tablespoons olive oil, extra virgin
Salt, to taste, ideally kosher salt
Freshly ground black pepper, to taste
1 cup shredded cheddar cheese, sharp or mild
1 cup sour cream, full-fat or low-fat
½ cup cooked and crumbled bacon, crispy (optional)
¼ cup chopped green onions
½ cup steamed broccoli (for a vegetarian option)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Instructions
Preheat your oven to 425°F (220°C).
Wash the potatoes thoroughly under cold running water and pat them dry.
Pierce each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle salt and pepper over them.
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper, and bake for 45-60 minutes.
While the potatoes bake, prepare your toppings by combining the shredded cheese, sour cream, garlic powder, and smoked paprika.
Once the potatoes are done, let them cool for a few minutes, then cut a slit down the center of each potato and fluff the insides.
Top each potato with the cheese mixture, crumbled bacon, chopped green onions, and any additional toppings of your choice.
