A baked potato cut in half is the ultimate canvas for loaded toppings! Whether you want it as a hearty side dish or a meal-in-its-own-right, here is how to bake them to perfection and load them up with delicious toppings.
## How to Bake the Perfect Base
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1. Prep the Potatoes: Scrub 4 large russet potatoes clean and pat them completely dry.
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2. Poke Holes: Use a fork to poke several holes all over each potato so steam can escape while they bake.
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3. Crisp the Skin (Optional): Rub the outside of each potato with a little bit of olive oil and sprinkle generously with coarse kosher salt.
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4. Bake: Place them directly on the oven rack (or on a foil-lined baking sheet) and bake at 400°F (200°C) for 45 to 60 minutes, until the skin is crisp and they yield easily when squeezed or pierced with a fork.
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5. Cut in Half: Slice each baked potato right down the middle lengthwise. Use a fork to fluff up the steaming interior.
## 3 Delicious Ways to Dress Them Up (Loaded Halves)
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1. The Classic Loaded:
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Butter
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Sour cream
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Crisp bacon bits
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Shredded cheddar cheese
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Sliced green onions or chives
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2. The Chili-Topped Half:
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Leftover beef chili or turkey chili
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Shredded Monterey Jack or cheddar cheese
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A dollop of sour cream or Greek yogurt
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Jalapeño slices
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3. The Broccoli & Cheese:
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Steamed broccoli florets
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Rich cheese sauce (or melted cheddar)
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A pinch of garlic powder and black pepper
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Pro Tip: If you want an extra-crispy edge on your halved potatoes, brush the cut sides with melted butter or oil after slicing, place them cut-side up on a baking sheet, and pop them back under the oven broiler for 3 to 4 minutes until golden and bubbling!
Are you making these as a side dish for a steak or burger night, or eating them on their own?
