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Baked potatoes with cheddar, sour cream, bacon and green onions

Loaded Baked Potato Bar

Fluffy oven-baked potatoes with crispy salted skins and a spread of budget-friendly toppings so everyone can build their own. Easy, customizable, and crowd-pleasing.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Potatoes
  • 6 large russet potatoes scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
Topping Ideas
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream or plain Greek yogurt
  • 1 can (15 oz) black beans warmed
  • 2 cups steamed broccoli florets
  • 6 slices cooked bacon crumbled, optional
  • 4 green onions sliced
  • 2 tablespoons butter
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 425°F.
  2. Pat the potatoes dry and pierce each several times with a fork. Rub with olive oil and sprinkle with coarse salt.
  3. Place the potatoes directly on the oven rack (with a sheet pan on the rack below) and bake for 50–60 minutes, until the skins are crisp and a knife slides in easily.
  4. While the potatoes bake, prepare the toppings: warm the beans, steam the broccoli, cook the bacon, and set everything out in bowls.
  5. Slice each potato open, fluff the insides with a fork, and add a little butter, salt, and pepper.
  6. Let everyone load their potatoes with their favorite toppings.

Notes

  • Microwave shortcut: cook pierced potatoes on high for 10–12 minutes, then crisp in a 425°F oven for 10 minutes.
  • Leftover chili or taco meat makes a hearty topping.
  • Sweet potatoes work great too, topped with black beans and salsa.
  • Bake potatoes ahead and reheat for quick weeknight bowls.