
How To Make Loaded Baked Potatoes
Loaded with cheese, sour cream, and more creamy goodness, these baked potatoes is a cheesy haven for anyone who searches for the perfect comfort food!
Serves:
Ingredients
- 4medium baking potatoes,scrubbed
- 1tspolive oil
- salt and pepper
- ¼cupsour cream
- 2tbspbutter,melted
- ½cupcheddar cheese
Optional Add-Ins:
- ½cupcheddar cheese,shredded
- ¼cupparmesan cheese,shredded
- 2green onions,thinly sliced
- 4slicesbacon,cooked. crumbled
- 6clovesgarlic,roasted, finely chopped
Instructions
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Preheat the oven to 375 degrees F.
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Poke holes in the potatoes with a fork. Coat the outside of each potato with olive oil and salt to taste.
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Bake for 50 to 60 minutes. Remove from the oven and cool for about 20 minutes.
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Cut each potato into ½ lengthwise and use a spoon to scoop out the flesh, leaving a ⅛-inch shell.
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Combine the scooped potato with sour cream, butter, and salt and pepper to taste. Mash until smooth.
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Add desired add-ins and stir to combine. Spoon the filling into each potato skin and top with cheddar cheese.
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Bake for 1 to 20 minutes or until heated through and cheese is melted.
Recipe Notes
- Be sure to poke holes in the potatoes with a fork before baking. Otherwise, they could explode in the oven.
- These baked potatoes can be cooked in the microwave or air fryer if desired.
- Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350 degrees F for 35 to 40 minutes.
- If using thin-skinned potatoes (red potatoes or Yukon gold), leave a thicker skin when scooping out the flesh.
Nutrition
- Calories:Â 559.72kcal
- Fat:Â 35.03g
- Saturated Fat:Â 17.30g
- Trans Fat:Â 0.66g
- Monounsaturated Fat:Â 11.59g
- Polyunsaturated Fat:Â 2.97g
- Carbohydrates:Â 42.67g
- Fiber:Â 3.30g
- Sugar:Â 2.42g
- Protein:Â 20.35g
- Cholesterol:Â 81.86mg
- Sodium:Â 743.81mg
- Calcium:Â 397.36mg
- Potassium:Â 1052.74mg
- Iron:Â 2.39mg
- Vitamin A: 187.09µg
- Vitamin C:Â 15.08mg
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