Super Slow-Cooked Loaded Baked Potato Recipe
What's better than a loaded baked potato? The answer is nothing. No matter how you cook a potato, the result is always good, but if you want something great, then the loaded baked potato is the way to go. Loaded baked potatoes, like this recipe, come complete with all the fixin's including sour cream, chives, cheddar cheese, and of course, bacon. While this hearty baked potato makes an excellent side dish, you could also make it as a main course because of all the filling ingredients. Either way, you can't go wrong.
Recipe developer Jennine Rye came up with this delicious recipe that would be great to serve at your next family meal. "I love how easy this recipe is, you can throw the potatoes into the oven in just a few minutes and then forget about them for 3 hours," Rye raves. She also shares why she loves the slow-cooking method, or the special method, in this case. "Baking potatoes slowly for a longer times results in a far superior baked potato, it gives them a delicious, thick and crispy skin with super fluffy insides," she notes. "It's definitely the best way to enjoy them!"
Gather the ingredients for this slow-cooked baked potato
As with any recipe, you will need to hit up the grocery store first. Pick up medium-sized baking potatoes, olive oil, salt, smoked bacon, sour cream, fresh chives, and cheddar cheese. "If sour cream and bacon aren't your thing, there are many different ways to enjoy a baked potato," Rye notes. "Tuna mayonnaise with salad is a great, classic baked potato filler, as are baked beans and cheese, or a delicious chili."
Preheat the oven and prick the potatoes
You'll need to use an oven for this recipe, so go ahead and preheat yours to 350 F. Then, grab the baking potatoes and a fork and prick them all over. "If you don't prick the skin of the potatoes they can explode in the oven! Basically, the water in a potato will turn to steam when being cooked and it needs to escape as it will expand the potato," Rye explains. "The skin acts as a seal and so pricking it will allow for the steam to safely evaporate and not turn the potato into an oven bomb!"
Drizzle some olive oil over the potatoes, and be sure each one is fully coated, which will help it cook. Then, divide the salt between the four potatoes and repeat the process, coating each potato evenly with salt.
Bake the potatoes and cut the bacon
Make sure the oven has finished preheating, and if it has, pop in the potatoes. While the potatoes cook, take out the bacon and chop it into small pieces. Put it in a frying pan and cook until it's golden and crispy. When you remove the bacon from the pan, set it to one side since you won't need it immediately.
Make the potato topping
Grab a medium-sized bowl and toss in the sour cream, 2 tablespoons of chives, ½ cup cheddar cheese, and half of the bacon pieces. Keep the remaining bacon to sprinkle on top of the potatoes.
Top the potatoes
Remove the potatoes from the oven and let them sit for 5 minutes to cool off ever so slightly. "As long as the oven has been on, the potatoes should definitely be well cooked after 3 hours," Rye notes. "It's never a bad idea to check though, and you can do this by gently sliding a knife into the potato. It should slide in very easily. If there is still resistance (aside from the crispy skin) then the potato isn't cooked."
Use a knife to make a slit at the top of each potato. Then, grab the sour cream mixture and divide it evenly between the four potatoes. For the next layer, add the other ½ cup of cheddar cheese. Place the potatoes back on the baking sheet and pop them into the oven for 5 minutes to melt the cheese.
Serve and enjoy
Once you take the potatoes out of the oven for the second time, sprinkle on the remaining bacon and the last tablespoon of chopped chives. These potatoes are best when served nice and hot. "This is great as an option for either lunch or dinner, and my favorite way to serve it is simply with a side of fresh salad! It's quite rich and filling, so it doesn't need too much to accompany it," Rye shares. "Although, it would be possible to make this using smaller potatoes to eat as a side dish instead of the main event."
If you happen to have extras, don't sweat it. "You can keep any leftovers by storing them in an airtight container in the fridge for up to 3 days," Rye shares. "Make sure to gently heat the potato through before eating it (it tastes best that way!)" Hopefully, this satisfies your baked potato craving.
- 4 medium-sized baking potatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 6 rashers of smoked bacon
- 1 cup sour cream
- 3 tablespoons fresh chives, divided
- 1 cup cheddar cheese, divided
- Preheat the oven to 350 F.
- Prick each baking potato all over with a fork. Drizzle the potatoes with the olive oil and then, using your hands, make sure each potato is thoroughly coated with the oil. Divide the salt between the 4 potatoes and repeat the procedure, making sure to coat the potatoes evenly with the salt.
- Place the potatoes in the oven and let them bake for 3 hours.
- Meanwhile, cut up the bacon into pieces and then fry it until it is golden.
- In a medium-sized bowl, mix together the sour cream, 2 tablespoons of chives, ½ cup of cheddar cheese, and half of the cooked bacon pieces. Reserve the rest of the bacon to serve on top of the potatoes at the end.
- Once the potatoes have cooked, let them sit for 5 minutes and then carefully make a slit on the top of each one. Divide the sour cream mixture evenly between each of the potatoes, and then top with the other ½ cup of cheddar cheese. Place the potatoes back in the oven for 5 minutes to melt the cheese.
- Serve hot, sprinkled with the remaining bacon and the final tablespoon of chopped chives.
| Calories per Serving | 625 |
| Total Fat | 43.3 g |
| Saturated Fat | 19.3 g |
| Trans Fat | 0.4 g |
| Cholesterol | 92.3 mg |
| Total Carbohydrates | 41.2 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 3.5 g |
| Sodium | 683.6 mg |
| Protein | 19.2 g |
