How to make loaded baked potatoes like a restaurant?

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Assembling indulgent loaded baked potatoes

A thick-skinned baked potato stuffed with hot, fluffy interior components is the canvas. Use Russets for their high starch and dry skin. Rub with oil and salt, bake directly on the oven rack at 425°F (220°C) until the skin is crisp and the inside is soft.

Preparing the fillings: Classic toppings include butter, sour cream, shredded cheddar, crispy bacon bits, scallions, and chives. For a restaurant feel, make some toppings ahead: crisp the bacon until very crunchy, grate cheese finely, and prepare a roasted vegetable or protein topping if desired.

Assembly steps:

  • Cut a deep cross or slit on top and squeeze the ends to open.
  • Fluff the insides with a fork, adding butter first to absorb.
  • Layer on hot fillings so cheese melts and ingredients meld.

Creative topping ideas:

  • Tex-Mex: chili, jalapeños, cheddar, and cilantro.
  • Mediterranean: garlic yogurt, feta, olives, and roasted red peppers.
  • Protein-forward: pulled pork, BBQ sauce, and coleslaw.

Finish with texture and color—sprinkle crispy bits, fresh herbs, or a drizzle of sauce. Serving immediately keeps the skin crisp and the interior luxuriously soft, mirroring a restaurant-style loaded potato experience.