In this post I’ll teach you how to make the absolutely PERFECT baked potato and, of course, add on all the classic toppings! I do provide suggestions on how to make this dairy-free and also vegan (by omitting the bacon).
The Perfect (Loaded) Baked Potato
- 4 Russet potatoes washed and dried
- Kosher salt
- Extra virgin olive oil
- 8 slices of thick-cut bacon omit to make recipe vegan/vegetarian
- 4 stalks of scallions sliced thin
- Sharp cheddar cheese freshly grated
- Sour cream use dairy-free to make recipe dairy-free
- Butter use dairy-free to make recipe dairy-free
Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil. Place a layer of salt where you will place each potato (this helps prevent the bottom of the potato from burning!).
Rub the outside of the potatoes with olive oil and set on the salt. Sprinkle a little bit of salt on top of each potato.
Bake for 1 hour and 15 minutes.
While the potatoes are cooking, make your bacon. Heat a medium non stick pan on medium heat. Add your bacon and cook on each side until crispy. Remove from the pan and place on paper towels to remove excess oil. Let cool completely before cutting into smaller strips for topping.
When potatoes are done (you can check by inserting a knife in the middle and if it easily goes in then they are done), cut them lengthwise and season the insides with butter. Then, add your shredded cheese inside each. Place your potatoes back in the oven either on a high broil setting or just at 400 degrees and watch them closely until the cheese is melted.
Remove potatoes from the oven and add toppings (sour cream, bacon and scallions) and enjoy!