Baking the Potatoes:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- 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.
- 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:
- 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.
- 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.
- Shred the Cheese:
- Shred the cheddar cheese and set aside.
Assembling the Loaded Baked Potatoes:
- 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.
- Add the Butter:
- Place a tablespoon of butter into the center of each potato, allowing it to melt into the fluffy interior.
- 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.
- 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.