Easy Loaded Baked Potatoes 4 Ways
Discover the ultimate comfort food with 'Easy Loaded Baked Potatoes 4 Ways,' a versatile recipe that transforms classic baked potatoes into four deliciously customizable creations. Perfectly roasted russet potatoes serve as the foundation for a variety of crave-worthy toppings, from the timeless combination of cheddar cheese, sour cream, and green onions to bold Tex-Mex flavors with black beans, salsa, and guacamole. Go cheesy with broccoli and melty cheddar or indulge in a savory bacon-ranch twist. This recipe is as easy to prepare as it is satisfying, making it an ideal choice for weeknight dinners, game day gatherings, or a fun DIY meal bar. With just 15 minutes of prep and endless topping combinations, these loaded baked potatoes are guaranteed to be a hit with everyone at the table.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup chopped green onions
- 1 cup cooked and crumbled bacon
- 0.5 cup ranch dressing
- 1 cup steamed broccoli florets
- 1 cup black beans, drained and rinsed
- 1 cup salsa
- 0.5 cup guacamole
- 0.5 teaspoon chili powder
- 2 tablespoons butter
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes under running water and pat them dry with a clean towel.
Pierce each potato several times with a fork, then rub them with olive oil and sprinkle them with kosher salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50 to 60 minutes, or until the skin is crispy and the inside is tender when pierced with a knife.
Remove the baked potatoes from the oven and let them cool slightly, about 5 minutes.
Slice each potato lengthwise and gently fluff the insides with a fork, adding a pat of butter to each if desired.
For the Classic Loaded Potato: Top one potato with shredded cheddar cheese, sour cream, and chopped green onions.
For the Tex-Mex Potato: Top one potato with black beans, salsa, guacamole, and a sprinkle of chili powder.
For the Cheesy Broccoli Potato: Top one potato with steamed broccoli florets and shredded cheddar cheese. Optionally, microwave for 20-30 seconds to melt the cheese.
For the Bacon-Ranch Potato: Top one potato with crumbled bacon, a drizzle of ranch dressing, and chopped green onions.
Serve the loaded baked potatoes immediately while warm. Allow guests to mix and match their favorite toppings if desired!
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.0 g | 449% | |
| Saturated Fat | 141.7 g | 708% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 11091 mg | 482% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 42.6 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2500 mg | 192% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 8044 mg | 171% | |
*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.
