Loaded Baked Potato
Loaded baked potatoes are a hearty and customizable dish that can be adapted to suit any taste. Whether you stick with traditional toppings or get creative, they make for a satisfying and comforting meal perfect for any occasion.
Ingredients
- 6 to 8 strips of bacon
- 6 medium-large russet potatoes scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 pound fresh broccoli cut into florets (or you can use frozen)
- 8 ounces grated sharp cheddar cheese
To Serve:
- Sour cream
- Fresh chives
- Dad's Add: Quick Home Fries serves 2:
- 1 baked potato diced
- 1 tablespoon olive oil
- 1/2 teaspoon seasoned salt
- Eggs for serving
Instructions
Prepare the bacon:
- Line a baking sheet with foil, then place a wire baking rack (cookie cooling rack) on top. Lay the bacon strips on the rack, ensuring they are perpendicular to the wires and not overlapping.
Bake the bacon and scrub the potatoes:
- Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15 to 20 minutes, checking the bacon around the 18-minute mark since some types cook faster. (For more details, check How to Make Bacon in the Oven.)
- While the bacon bakes, scrub the potatoes well. Use a fork to poke each potato about 10 times to prevent them from exploding in the oven.
- Once the bacon is done, transfer it to a paper towel-lined plate to drain.
Bake the potatoes:
- Increase the oven temperature to 400°F. Place the potatoes on a baking sheet, drizzle with olive oil, and sprinkle with coarse salt. Bake for about an hour until the skins shrivel slightly, and the potatoes are tender. (For more tips, see How to Bake a Potato.)
Blanch the broccoli:
- While the potatoes bake, prepare the broccoli. Bring a large pot of water to a boil, adding a generous pinch of salt. Add the broccoli and cook for 3 minutes, ensuring it remains just tender and not mushy. Drain the broccoli and set it aside for later.
Open the potatoes:
- Once the potatoes are baked, let them cool slightly. Cut each potato in half lengthwise, but don't cut all the way through. Make two perpendicular cuts near the ends of each potato to make them easier to open. Use a small paring knife to slice the interior of the potato, which helps to unfold and stuff it.
Stuff the potatoes:
- Sprinkle cheese over the opened potato (feel free to use as much as you like). Add about 1/2 cup of cooked broccoli and crumbled bacon. Top with more cheese and extra broccoli or bacon, depending on your preferences and potato size.
Reheat the potatoes:
- Place the stuffed potatoes back in the oven for 5 to 10 minutes to melt the cheese and heat the fillings thoroughly.
Serve:
- Once warmed, top the potatoes with sour cream and fresh chives. Serve immediately.
Leftovers:
- Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries.
How to Make Dad Add Home Fries:
- Cut a leftover potato into 1/4-inch cubes. Heat olive oil in a medium skillet over medium heat. Once the oil shimmers, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown. Remove from the skillet and serve with eggs.