About this Loaded Baked Potatoes Recipe
Here are some popular questions regarding how to make loaded baked potatoes and loaded baked potatoes toppings.
Loaded Baked Potatoes Recipe
- 2 large potatoes Russet (or white, Idaho)
- 1 tbsp oil or bacon drippings
- ⅔ tbsp butter
- ¼ tsp salt
- ¼ tsp Ground Black Pepper
- 2 tsp sour cream
- 1 medium green onion diced
- 2 strips bacon cooked, crumbled
- Hand rub (or scrub with vegetable brush) under running water and rinse off potatoes. Remove any protruding "eyes". Pat reasonable dry. Puncture each potato about ½ dozen times all around with a fork to allow excess steam to escape.
- If not cooking in a microwave: Rub a very thin coating of bacon drippings around each potato or, use a cooking oil. Never use butter before baking.
- Proceed with only 1 of the following Cooking Ways.
Cooking Way 1: Microwave
- Add the potatoes to the microwave and select the option "potatoes". Monitor for over or undercooking. Can remove those that are cooked and continue with remainder.
Cooking Way 2: Oven
- Preheat the oven to 375°F. Do not wrap in foil. Place on a baking sheet or directly on the oven shelf. Bake for about 1 hour. Review recipe notes for other temps or times.
Cooking Way 3: Grill
- Preheat the grill. Foil is optional (and not recommended). The optional use for foil is to avoid a deep smoked flavor from the grill or to cut down on the impact of any unbalanced high heat. Place on the grill on indirect heat only; think of your grill as an oven and not a burner. Cook overall about the same as oven temps and times.
- Test to confirm baked by poking half-way deep with a fork. No resistance past the skin is good for being done. Or, the inside temp will be around 210°F (range is 205-212°F).
- Soon after they're cooked (no waiting), cut the potatoes lengthwise and again crossways. Only when ready for adding toppings (can be now or later), pinch to open up each. Apply any optional toppings in this order: thick butter slice, salt, shredded cheese, bacon crumples, sour cream, diced green onion, black pepper.
What temperature should a baked potato be cooked at? AND How long to cook baked potatoes?These are the more common times and associated temperatures:
- 425o F Large Potatoes for 35-40 minutes, Small/Medium Potatoes for 30 mins
- 400o F Large Potatoes for 45-50 minutes, Small/Medium Potatoes for 40 mins
- 375o F Large Potatoes for 1 hr, Small/Medium Potatoes for 50 mins
- 350o F Large Potatoes for 1 hr to 1 hr + 10 mins, Small/Medium Potatoes for 1 hr
FAQ About Baked Potatoes
Do you wrap a potato in foil when cooking?
There are a ton of recipes that typically have this as a step to enclose the potato in foil. We’re accustomed to packaging things up neatly and don’t like food being directly exposed when not in a container of some sort. But, the answer is “No”. However, if you do, it won’t be as flavorful and will taste more like a steamed potato since it retains all the moisture. Also, the baking time might need to be increased slightly. You should focus on baked potatoes in oven without foil. Needless to say, never use foil when using microwaves.
Should you poke holes in potatoes before baking?
Absolutely. You want the pressure and excess steam to escape the potato so, prick it about 6 times all over with a fork. If you don’t, they also have the chance of exploding to release the excessive pressure.
How can you tell when a baked potato is fully cooked?
Here are 3 methods:
1. The internal temperature will be about 210o F.
2. Insert a fork at least 1/2 way into the largest part of the potato. If it has no resistance past the skin, and the consistency of the potato seems soft during the entire insertion, chances are high that it’s ready.
3. With experience, you can tell by squeezing a cooked potato. Using 2 hands (protected with oven mitts or potholders), 1 on each side of the potato length, place your fingers area at the center height. Squeeze inward. If it squeezes inward with little resistance and smoothly, you can tell if it’s fully done or needs more time. You can practice this method during the cooking process to learn that level of resistance from a partially backed potato.
Do I let a cooked potato rest before cutting into it?
No. Actually, you should cut it immediately. However, you don’t open it up further until ready to add its toppings.
How do prep potatoes for loaded baked potatoes toppings?
There are 2 ways. One easy, speedy way is to cut it completely in half lengthwise and add the toppings to each half. The 2nd way is traditional. Cut it lengthwise across the middle, a little more than 1/2 way deep. And again crossways. With each hand, use a thumb and index finger (each in-between each cut and on the lower portion of the potato), squeeze together and inward to force the potato to spread open evenly. It will appear as a flower blooming. Add any preferred toppings beginning with butter first, if that’s one of them.
Why would I want to bake a potato in the oven instead of the microwave?
If you’re already baking something for about an hour, you can usually pop the potatoes in the oven alongside. That saves money by avoiding the use of the microwave. Regarding other reasons, the potatoes will definitely be more evenly baked and they’ll have a better flavored skin, although not everyone eats the skin. If you’re not baking anything in the oven, however, there are some very good microwaves with a specific baker potato setting.
Resources of Baked Potatoes
Here are some related recipes to share the cooking time alongside baking potatoes, including more info about baking potatoes in the oven. Also, here’s another potato recipe you might like: Ham with Scalloped Potatoes Casserole.
Nutritional Values of the Loaded Baked Potato
The nutritional values are shown in the <Print Recipe> option.
Visit here to learn more about the potato.