Ingredients
4 large russet potatoes
1/4 c. butter
1/4 c. sour cream
1/4 c. freshly chopped chives
2 green onions, thinly sliced, white and green parts divided
3/4 c. shredded Cheddar
6 slices crispy bacon, crumbled
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour. Step 2Unwrap potatoes and cut lengthwise slits in the top of each. Carefully scoop out flesh from center of each potato into a medium bowl, then add butter, sour cream, chives, green onion whites, half the cheddar, and half the bacon. Season with salt and pepper.Step 3Spoon filling back into each potato, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Top with scallion greens and remaining bacon.
Though it may take an hour, it’s worth it for the perfectly crispy skin and fluffy inside. If you don’t have a full hour to spare, while your oven is preheating, you can steam your potatoes in the microwave, then stuff and finish them in the oven. What are the best toppings for a baked potato? A classic is a classic for a reason. That’s why we went the full loaded route with this recipe, stuffing these full of cheese, sour cream and bacon. But if that’s not your thing, no worries—your topping options are endless. Black beans, corn, sour cream and salsa would make a filling vegetarian potato, or top with chili and cheese for satisfyingly delicious (and messy) dinner. You can also always go plain with butter and green onions—really, you can’t go wrong with these babies. What do you eat with a baked potato? These spuds, filled to the brim with your favorite potato toppings, can almost be a meal on their own, just like our bbq chicken twice-baked potatoes or taco stuffed sweet potatoes. But, this is also a hearty side to your weeknight chicken dinner or steak meal, like our medium rare steak. Serve this up with fresh roasted vegetables or a refreshing salad like our garlic herb wedge salad for irresistible contrasting bites. Made this? Let us know how it went in the comment section below!
