Loaded Baked Potatoes


Mad Men, Originals, Sides / Wednesday, November 5th, 2008

Most artists work in oil or marble. My mama works in tater.

Last weekend, Jeff and I helped my parents move many large pieces of furniture, mainly because Mama bribed us with the promise of her Loaded Baked Potatoes.

They come with all the fixings you’d expect: Cheddar cheese, sour cream, chives and – be still my heart – bacon. But she also has a secret. Before her potatoes go into the oven, she rubs each one with extra-virgin olive oil and pats on some Kosher salt. So, the skins gets crisp and have a nice salty bite. I’ve seen Jeff eat the filling and then fold the potato skin and eat it like a taco.

No flavor wasted.

This is definitely a taste-as-you-go recipe, so just use these measurements as a jumping-off point. Sometimes I mix our potato fillings in separate bowls, so I can prep mine with Things Jeff Won’t Eat (i.e. mushrooms, spinach, red peppers, goat cheese).

Customization is a beautiful thing.

Loaded Baked Potatoes

From Rebecca Crump (Ezra Pound Cake)

  • 4 large baking potatoes
  • Extra-virgin olive oil
  • Kosher salt
  • 1/2 pound bacon, chopped (optional)
  • 4 tablespoons unsalted butter
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 1/2 cups shredded Cheddar cheese, plus more for topping
  • 2 tablespoons chopped chives (or 1 green onion, sliced)
  • Salt and pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Scrub the potatoes, rub them with olive oil, and pat on Kosher salt. Place potatoes on baking sheet, and bake for 1 hour. Set aside until cool enough to handle.
  3. If You’re Adding Bacon: In a sauté pan or cast-iron skillet over medium heat, fry the bacon until crispy, about 6 minutes. Drain on paper towels. Set aside.
  4. Slice 1/4 of the top off of each potato. Using a spoon, scrape out most of the flesh of each potato into a medium-sized bowl.
  5. Add butter, milk, sour cream and 1 cup cheese. Mash with a potato masher or a fork. Taste, and adjust the recipe to your taste, if necessary.
  6. Fold in chives, and season with salt and pepper, to taste.
  7. Spoon the filling back into the potatoes. Top with remaining cheese and the bacon, if using.
  8. Bake again until the cheese melts, about 10 minutes. Dig in!

15 thoughts on “Loaded Baked Potatoes

  1. mmmmmm. potato. I always knew when momma’s love for me was present because potatoes would be present in the dinner. That’s how liver and onions became associated with ‘not love’… there’s no potato in liver and onions. Therefore, it’s of the devil.

  2. Oh, mama…this is looks too delicious not to try out. I just bought an 8 lb. bag of potatoes and this would be perfect to make.

  3. My standard dinner when I am not “cooking” is a baked potato with cottage cheese, mushrooms, and tomatoes. I don’t twice bake them, but I’m thinking I should – yum!

  4. These look delicious. As much as I love chili and potatoes, I have never actually had a loaded baked potato with chili. Next time I make my turkey chili I will really have to try this.

  5. Mmmm…this looks good! I usually have a ton of leftover chili when I make it, and often make baked potatoes for leftovers, which my husband isn’t a huge fan of either…maybe I’ll try this recipe next time!

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