Ingredients
Scale
- 4 medium russet potatoes (about 8 oz each)
- 1 cup shredded sharp cheddar cheese
- 1 cup crispy bacon bits
- 1/2 cup full-fat sour cream
- 1/4 cup chopped chives or green onions
- 4 tbsp unsalted butter
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil.
- Clean the russet potatoes under cold water and pat dry.
- Poke several holes in each potato with a fork to allow steam to escape.
- Rub each potato with olive oil and sprinkle generously with salt.
- Place the potatoes directly on the oven rack or on the prepared baking sheet; bake for 45-60 minutes until tender.
- Carefully remove from the oven, slice open lengthwise, and fluff the insides with a fork.
- Add butter first, followed by cheese, bacon bits, sour cream, and finish with chives or green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded baked potato (approximately 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 70mg