The prettiest loaded baked potato I ever made

Baking the Potatoes:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Potatoes:
   • Scrub the russet potatoes clean under running water. Pat them dry with a kitchen towel.
   • Pierce each potato several times with a fork to allow steam to escape during baking.
   • Rub each potato with olive oil, ensuring they are evenly coated. Sprinkle kosher salt over the potatoes, rubbing it in for a crispy, flavorful skin.
3. Bake the Potatoes:
   • Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork and the skins are crispy.

Preparing the Toppings:

1. Cook the Bacon:
   • While the potatoes are baking, cook the bacon slices in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces.
2. Prepare the Vegetables:
   • Steam the broccoli florets until tender but still bright green. Quarter the cherry tomatoes and finely dice the red onion. Slice the green onions and chop the fresh chives.
3. Shred the Cheese:
   • Shred the cheddar cheese and set aside.

Assembling the Loaded Baked Potatoes:

1. Split the Potatoes:
   • Once the potatoes are baked, remove them from the oven and let them cool slightly. Using a sharp knife, carefully cut a lengthwise slit in the top of each potato. Use a fork to gently fluff the interior, creating a soft, fluffy texture.
2. Add the Butter:
   • Place a tablespoon of butter into the center of each potato, allowing it to melt into the fluffy interior.
3. Layer the Toppings:
   • Start with a dollop of sour cream, spreading it evenly over the potato. Sprinkle a generous amount of shredded cheddar cheese over the sour cream.
   • Add a layer of steamed broccoli florets, followed by crumbled bacon. Scatter cherry tomatoes and red onion evenly over the top.
   • Finish with a sprinkle of sliced green onions and chopped chives for a burst of color and freshness.
4. Season to Taste:
   • Season the loaded baked potatoes with salt and pepper to taste.

Tips for Success

• Choosing Potatoes: Use large russet potatoes for the best results. Their starchy flesh becomes wonderfully fluffy when baked.
• Crispy Skin: Rubbing the potatoes with olive oil and kosher salt before baking ensures a crispy, flavorful skin.
• Toppings Variety: Feel free to customize the toppings to your preference. Consider adding jalapeños for a spicy kick, or sautéed mushrooms for an earthy flavor.

Serving Suggestions

• Main Course: Serve the loaded baked potatoes as a main course with a side salad for a complete meal.
• Side Dish: Pair with grilled steak or chicken for a hearty dinner.
• Buffet: Include as part of a baked potato bar, allowing guests to choose their own toppings.

Conclusion

Creating the prettiest loaded baked potato is all about balancing flavors and textures while making it visually appealing. With a crispy skin, fluffy interior, and a variety of vibrant toppings, this recipe is sure to impress. Enjoy this comforting dish as a main course or a side, and don’t be surprised when it becomes a family favorite.