Recepieplanning
American
Loaded Baked Potato Side
70 min total10 prep60 cook4 servings380 cal
HardVegetarianClassicContains dairy
Fluffy baked russet potatoes split and loaded with sour cream, cheddar, green onion, and smoked turkey bits. A steakhouse-style side at home.
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Ingredients
4servings
produce
- 4russet potatoes
- 3green onions
dairy
- 0.5 cupsour cream
- 1 cupsharp cheddar
- 4 tbspunsalted butter
meat
- 4 slicesmoked turkey rashers
pantry
- 1 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper
Steps
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt.
- Bake directly on the rack 55–65 minutes until skins are crisp and centers are soft.
- Meanwhile cook smoked turkey rashers in a skillet until crisp; chop.
- Slice open each potato and fluff the flesh with a fork.
- Add a pat of butter and a pinch of salt and pepper to each.
- Top with sour cream, shredded cheddar, turkey bits, and sliced green onion.
- Return to the oven 2–3 minutes if you want the cheese fully melted.
- Serve hot as a side or light meal.
- Add steamed broccoli for a fuller plate.
- Reheat leftovers in the oven to keep skins crisp.
Tips
- Rub skins with oil and salt for a crisp jacket.
- Bake directly on the oven rack for even heat.
- Fluff the flesh with a fork before adding toppings.
- Warm the cheese so it melts into the potato.
