Cheesy Loaded Baked Potatoes: A Comfort Food Classic

Ingredients

Main Ingredients

• 4 large russet potatoes (about 300 g each)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Cheese Sauce

• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard

Toppings & Garnish

• 4 slices thick‑cut bacon, cooked crisp and crumbled
• 2 tablespoons chopped fresh chives
• ¼ teaspoon smoked paprika (optional)

Instructions

Baking the Base

1. Preheat the Oven. Set your oven to 425°F (220°C) and let it fully heat—this ensures an immediate burst of heat that creates a crisp skin. Place a baking sheet on the middle rack and line it with parchment for easy cleanup.
2. Arrange the Potatoes. Space the seasoned potatoes evenly on the sheet, leaving a little room between each so air can circulate. This promotes even browning on all sides.
3. Bake Until Tender. Roast for 45–55 minutes, turning once halfway through. Test for doneness by inserting a fork; it should glide in with little resistance. The skin should be golden‑brown and slightly crackly.

Assembling & Finishing

1. Split the Potatoes. Using a sharp knife, cut a lengthwise slit down the center of each baked potato. Gently squeeze the ends to open the flesh, creating a small pocket for the sauce.
2. Fluff the Interior. With a fork, fluff the potato flesh inside the skin. This creates airy pockets that will soak up the cheese sauce.
3. Drizzle the Sauce. Spoon generous amounts of the warm cheddar sauce over each potato, allowing it to cascade into the fluffy interior. The heat from the potatoes will keep the sauce silky.
4. Add Toppings. Sprinkle crumbled bacon, chopped chives, and a pinch of smoked paprika over the top. For extra melty goodness, add a light dusting of additional shredded cheddar.
5. Broil for Finish. Transfer the sheet pan to the oven’s broiler for 2–3 minutes, watching closely until the extra cheese bubbles and turns a light golden. This final step adds a satisfying crust on top.