Steakhouse-style Loaded Baked Potatoes
Steakhouse-style Loaded Baked Potatoes
Ingredients
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings
- 6 slices thick-cut bacon
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/4 cup fresh chives, finely chopped
- 4 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil for easier cleanup.
⏱️ 15 min•🌡️ 400
- 2
Scrub the russet potatoes thoroughly under cold running water. Pat them completely dry with a paper towel. Using a fork, prick each potato 4-5 times all over to allow steam to escape during baking.
⏱️ 5 min
- 3
Drizzle the potatoes with olive oil and rub to coat evenly. Sprinkle generously with kosher salt and black pepper.
⏱️ 3 min
- 4
Place the seasoned potatoes directly on the preheated oven rack (or on the lined baking sheet). Bake for 60-75 minutes, or until the skin is crispy and the inside is very tender when squeezed.
⏱️ 75 min•🌡️ 400
- 5
While the potatoes are baking, cook the bacon. Place the bacon slices in a large skillet over medium heat. Cook until crispy, turning occasionally. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 15 min
- 6
Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, make a long cut down the center of each potato, being careful not to cut all the way through the bottom skin. Gently squeeze the ends of the potato to open it up and fluff the interior with a fork.
⏱️ 5 min
- 7
Immediately add 1 tablespoon of unsalted butter to the center of each hot potato, allowing it to melt into the fluffy interior. Top each potato generously with shredded sharp cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of fresh chives.
⏱️ 5 min
- 8
Serve immediately and enjoy your steakhouse-style loaded baked potatoes!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Steakhouse-style Loaded Baked Potatoes
Ingredients
For the Baked Potatoes
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Toppings
- 6 slices thick-cut bacon
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup sour cream
- 1/4 cup fresh chives, finely chopped
- 4 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil for easier cleanup.
⏱️ 15 min•🌡️ 400 - 2
Scrub the russet potatoes thoroughly under cold running water. Pat them completely dry with a paper towel. Using a fork, prick each potato 4-5 times all over to allow steam to escape during baking.
⏱️ 5 min - 3
Drizzle the potatoes with olive oil and rub to coat evenly. Sprinkle generously with kosher salt and black pepper.
⏱️ 3 min - 4
Place the seasoned potatoes directly on the preheated oven rack (or on the lined baking sheet). Bake for 60-75 minutes, or until the skin is crispy and the inside is very tender when squeezed.
⏱️ 75 min•🌡️ 400 - 5
While the potatoes are baking, cook the bacon. Place the bacon slices in a large skillet over medium heat. Cook until crispy, turning occasionally. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
⏱️ 15 min - 6
Once the potatoes are done, carefully remove them from the oven. Using a sharp knife, make a long cut down the center of each potato, being careful not to cut all the way through the bottom skin. Gently squeeze the ends of the potato to open it up and fluff the interior with a fork.
⏱️ 5 min - 7
Immediately add 1 tablespoon of unsalted butter to the center of each hot potato, allowing it to melt into the fluffy interior. Top each potato generously with shredded sharp cheddar cheese, crumbled bacon, a dollop of sour cream, and a sprinkle of fresh chives.
⏱️ 5 min - 8
Serve immediately and enjoy your steakhouse-style loaded baked potatoes!
⏱️ 2 min