Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large russet potatoes (10–12 oz each), scrubbed and dried
- 2 tsp olive oil + 1 tsp kosher salt (for skins)
- 4 tbsp unsalted butter
- 1 cup (4 oz) sharp cheddar, shredded
- 6 slices thick-cut bacon, cooked and crumbled
- 2 cups small broccoli florets, steamed
- 1/2 cup sour cream
- 2 tbsp snipped chives
- Black pepper, optional hot sauce
Do This
- 1. Heat oven to 425°F. Pierce potatoes; rub with olive oil and kosher salt.
- 2. Bake on a rack over a sheet pan 55–65 minutes, until skins are crisp and centers are tender (205°F internal).
- 3. During the last 15 minutes, cook bacon on a sheet in the same oven until crisp; drain and crumble.
- 4. Steam broccoli 3–4 minutes until bright green and crisp-tender; drain well.
- 5. Split potatoes lengthwise; fluff with a fork. Add 1 tbsp butter to each.
- 6. Top with cheddar; let melt 1–2 minutes, then add bacon and broccoli.
- 7. Finish with sour cream, chives, and black pepper. Serve hot.
Why You’ll Love This Recipe
- Crispy, salty skins and fluffy centers—the perfect baked potato texture.
- Balanced toppings: melty sharp cheddar, smoky bacon, and fresh broccoli for color and crunch.
- Weeknight-friendly with make-ahead options and simple pantry staples.
- Customizable for picky eaters, vegetarians, or spice lovers.
Grocery List
- Produce: 4 large russet potatoes, 1 small bunch chives, 1 small head broccoli (or bag of florets)
- Dairy: Unsalted butter, sharp cheddar cheese, sour cream
- Pantry: Thick-cut bacon, olive oil, kosher salt, black pepper, optional hot sauce
Full Ingredients
Potatoes
- 4 large russet potatoes (10–12 oz / 280–340 g each)
- 2 tsp olive oil
- 1 tsp kosher salt (for the skins), plus more to taste
Toppings
- 4 tbsp (56 g) unsalted butter (1 tbsp per potato)
- 1 cup (4 oz / 113 g) sharp cheddar cheese, freshly shredded
- 6 slices thick-cut bacon (about 6 oz / 170 g), cooked and crumbled
- 2 cups small broccoli florets (about 8 oz / 225 g), steamed until crisp-tender
- 1/2 cup (120 g) sour cream
- 2 tbsp finely snipped fresh chives
- Freshly ground black pepper
Optional Extras
- Hot sauce or crushed red pepper
- Extra shredded cheddar for serving
- Flaky sea salt for finishing
Step-by-Step Instructions
Step 1: Heat the oven and prep a pan
Place a wire rack over a rimmed sheet pan and heat the oven to 425°F. The rack elevates the potatoes so hot air crisps the skins all the way around and any moisture drips away.
Step 2: Prep the potatoes
Scrub potatoes well and dry thoroughly—dry skins crisp better. Use a fork to prick each potato 6–8 times all over to vent steam. Rub each with a little olive oil and sprinkle evenly with kosher salt. Set on the prepared rack.
Step 3: Bake until fluffy inside, crisp outside
Bake 55–65 minutes, depending on size, until skins are deeply golden and crisp and a skewer slides through with no resistance. For precision, the centers should reach about 205°F. If needed, give them an extra 5–10 minutes. Let rest 5 minutes while you gather toppings.
Step 4: Cook the bacon
During the last 15 minutes of baking, lay bacon on a foil-lined sheet and roast in the same 425°F oven for 12–15 minutes until deeply crisp. Transfer to paper towels, then crumble. Alternatively, cook bacon in a skillet over medium heat 8–10 minutes, then drain.
Step 5: Steam the broccoli
While bacon cooks, steam broccoli florets over simmering water for 3–4 minutes until bright green and crisp-tender. Drain well so they do not water down the potato. Season lightly with a pinch of salt.
Step 6: Split and fluff
Using a sharp knife, slice each potato lengthwise down the center without cutting all the way through. Use a clean towel to protect your hands and gently squeeze the ends to open. Fluff the interior with a fork, then nestle 1 tbsp butter into each potato so it melts into the steamy center.
Step 7: Load and serve
Sprinkle each potato with 1/4 cup cheddar and let melt for 1–2 minutes. Top with crumbled bacon and warm broccoli. Finish with a generous spoonful of sour cream, a shower of chives, and freshly ground black pepper. Serve immediately with hot sauce on the side if you like a kick.
Pro Tips
- Choose true russets: their high starch makes the fluffiest interior and crispiest skin.
- Dry equals crisp: thoroughly dry potatoes before oiling; moisture softens the skins.
- Rack + high heat: baking at 425°F on a rack creates even airflow and crackly skins.
- Doneness check: 205°F internal temp is the sweet spot for soft, fluffy centers.
- Shortcut: microwave pricked potatoes 6–8 minutes (turning once), then finish on the rack at 450°F for 20–25 minutes to crisp.
Variations
- Chili-Cheddar: Swap broccoli and bacon for 1 cup warm beef or turkey chili; top with cheddar, sour cream, and scallions.
- Veggie Supreme: Skip bacon and add sautéed mushrooms and caramelized onions with the broccoli; finish with smoked paprika.
- Lighter Take: Use Greek yogurt instead of sour cream and cut butter to 1/2 tbsp per potato; add extra chives and a squeeze of lemon.
Storage & Make-Ahead
Uncut baked potatoes keep best: refrigerate up to 2 days in an airtight container. Reheat on a rack at 400°F for 15–20 minutes to re-crisp skins (or microwave 2–3 minutes, though skins will soften). Cook bacon up to 3 days ahead; store crumbles airtight and re-crisp 3–4 minutes in a hot skillet. Steam broccoli the day of for brightest color, or refrigerate up to 24 hours and warm briefly in a steamer or microwave. Keep shredded cheese and snipped chives chilled in separate containers. Assemble just before serving.
Nutrition (per serving)
Approximate for 1 loaded potato: 660 calories; 37 g fat; 22 g protein; 66 g carbohydrates; 6 g fiber; 8 g sugar; 900 mg sodium. Nutrition will vary with exact potato size, bacon brand, and toppings.
