I used to think baked potatoes were just a plain side dish. But once I started loading them up with sharp cheddar, creamy sour cream, and crisp toppings, they quickly became a go-to meal on busy nights. These are everything I craved after a long day — warm, filling, and just indulgent enough to feel like a treat, without any of the guilt. 

Ingredients:

• 4 large russet potatoes, scrubbed clean

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 1 1/2 cups shredded sharp cheddar cheese

• 1 cup sour cream (plus more to serve)

• 4 slices cooked bacon, crumbled

• 1/4 cup chopped green onions

• Optional: chopped parsley, hot sauce, or butter for serving

Instructions:

1. Preheat oven to 425°F (220°C).

2. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.

3. Place potatoes directly on the oven rack and bake for 45–50 minutes, until skins are crispy and a fork easily pierces through.

4. Remove from oven and let cool slightly. Slice each potato lengthwise and gently fluff the inside with a fork.

5. Sprinkle a generous amount of shredded cheddar inside each potato, letting it melt into the fluffy interior.

6. Add a dollop (or two) of sour cream, then top with crumbled bacon, green onions, and any additional toppings you like. Serve warm.

Nutrition (Per Serving):

Calories: 520
Protein: 15g
Carbs: 50g
Fat: 30g
Fiber: 4g
Sugar: 3g
Nutrition is estimated and may vary based on specific ingredients used.