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Baked potatoes topped with cheddar, sour cream, bacon and herbs
Andre Lewis

Loaded Steakhouse Baked Potatoes

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large russet potatoes 10 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar
  • 4 slices bacon cooked crisp and crumbled
  • 2 tbsp sliced chives

Method
 

  1. Heat the oven to 425°F and scrub the potatoes clean, then dry them thoroughly.
  2. Pierce each potato 6 times with a fork, rub with oil and coat the skins with salt.
  3. Set the potatoes directly on the center oven rack with a sheet pan below to catch drips.
  4. Bake for 55 to 65 minutes until the skins are crisp and a skewer slides through the centers without resistance.
  5. Cut a long slit in each potato, pinch the ends to open it and fluff the interior with a fork.
  6. Add 1 tablespoon butter, 2 tablespoons sour cream, 1/4 cup cheddar and 1 tablespoon bacon to each potato.
  7. Return the potatoes to the oven for 3 minutes until the cheese softens, then finish each with chives.