Description
Crisp-skinned russet potatoes baked until fluffy inside, then loaded with butter, cheddar cheese, sour cream, chives, and black pepper for a cozy steakhouse-style side dish.
Ingredients
Scale
- 4 large russet potatoes, about 10 to 12 ounces each
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 4 tablespoons unsalted butter, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons chopped fresh chives
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Place a wire rack on a baking sheet.
- Scrub the potatoes well, then dry them completely.
- Rub each potato with olive oil, then season evenly with kosher salt and black pepper.
- Pierce each potato several times with a fork.
- Place the potatoes on the prepared rack, leaving space between each one.
- Bake for 55 to 65 minutes, or until the skins are crisp and a fork slides easily into the center.
- Slice each hot potato open lengthwise, gently press the ends inward, and fluff the center with a fork.
- Add 1 tablespoon softened butter to each potato.
- Top evenly with shredded cheddar cheese, sour cream, and chopped chives.
- Serve immediately while hot.
Notes
- Use potatoes that are similar in size so they bake evenly.
- Do not wrap the potatoes in foil if you want crisp skins.
- Add the cheese while the potato is still hot so it melts naturally.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 loaded potato
- Calories: 430
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 50mg
Keywords: loaded baked potatoes, steakhouse potatoes, baked potato recipe, russet potatoes, cheesy baked potatoes