Baked Potato Toppings
Transform your weeknight meals with this ultimate guide to **baked potato toppings**, a customizable feast that turns simple russet potatoes into loaded flavor-packed indulgences. Start with perfectly baked potatoes—crispy-skinned and tender inside—enhanced by a drizzle of olive oil and a sprinkle of kosher salt. From there, the sky's the limit with topping combinations: gooey shredded cheddar cheese, tangy sour cream, smoky crumbled bacon, and fresh green onions lay the foundation, while steamed broccoli and a hearty chili add satisfying texture and warmth. Whether you prefer classic comfort or a spicy kick with hot sauce, this recipe offers endless possibilities to please every palate. Ready in just over an hour, these loaded baked potatoes are perfect as a crowd-pleasing dinner or an impressive side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 4 slices crispy cooked bacon, crumbled
- 1 bunch sliced green onions
- 1 cup steamed broccoli florets
- 2 cups chili (optional)
- 4 tablespoons butter
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
Prick each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with kosher salt to create a crispy skin.
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crispy and a fork easily pierces the center.
Once cooked, remove the potatoes from the oven and let them cool slightly until safe to handle.
Using a sharp knife, cut a slit lengthwise across the top of each potato. Gently press the ends inward to open up the potato and fluff the interior with a fork.
Top each potato with 1 tablespoon of butter and a sprinkle of black pepper, then layer on toppings of your choice (e.g., shredded cheddar cheese, sour cream, crumbled bacon, green onions, steamed broccoli, chili, hot sauce, etc.).
Serve hot and enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
