Vegetarian Classic Loaded Baked Potato

Total time1 hr 15 min

Prep time10 min

Cook time1 hr 5 min

There's nothing quite like a russet potato baked until the skin turns deeply crisp and shatters at the edges while the inside goes fluffy and light. Roasting on a wire rack is the trick here, letting hot air circulate on all sides for that perfect contrast between crackly skin and tender flesh. Once it's out of the oven, a pat of butter melts straight into the flesh before it gets loaded up with cool, tangy sour cream, a generous handful of melty shredded cheddar, and a bright scatter of fresh chives. Every bite balances rich, creamy, and sharp with that fresh herbal snap on top. It's the kind of comforting, crowd-pleasing side that comes together with pantry staples and a little oven time, and it holds up beautifully on a vegetarian table.

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Ingredients

4 servings

For the potatoes

4 large russet potatoes (about 10–12 oz each), scrubbed and dried
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1 tbsp olive oil
1 tsp kosher salt

For the toppings

6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
4 tbsp unsalted butter, cut into pieces
1 cup sour cream
1 cup shredded cheddar cheese
3 tbsp fresh chives, thinly sliced
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a baking sheet.
2
Rub each potato all over with olive oil, then sprinkle evenly with kosher salt. Pierce each potato 8–10 times with a fork. Place directly on the wire rack set over the baking sheet.

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