Vegetarian Gluten Free Loaded Baked Potatoes

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Vegetarian Gluten Free Loaded Baked Potatoes

These crackly-skinned russet potatoes come out of the oven with deep golden jackets and impossibly fluffy centers, thanks to a good rub of olive oil and salt before a long, slow bake. Once split open and fluffed with a fork, each one gets loaded up with melty shredded cheddar, a generous dollop of sour cream, and a shower of fresh chives for a bright, herby finish. The result is that perfect contrast of crisp potato skin against a creamy, cheesy interior — comfort food in its most satisfying form. It's an easy, crowd-pleasing side or main that works great for a vegetarian table, and it comes together with mostly hands-off oven time so you're free to prep toppings while the potatoes do their thing.

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Ingredients

4 servings

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

For the toppings

6 slices 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.
1 cup shredded cheddar cheese
½ cup sour cream
2 tbsp unsalted butter
3 tbsp fresh chives, thinly sliced
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
2
Pierce each potato all over with a fork, about 10–12 times. Rub each potato with olive oil and sprinkle evenly with kosher salt. Place on the prepared baking sheet.

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