The Ultimate Loaded Baked Potato

Baked potatoes are almost always boring and bland. On the rare occasion I order them in restaurants, I usually get a huge potato, with a tiny amount of butter, sour cream, bacon, cheese, and chives on the top. And I always feel judged when I ask for more, a lot more, of every topping. So now, I just make a decadent version of them at home – here are my secrets for the ultimate loaded baked potato!

My ultimate loaded baked potato!

Steak and potatoes are a classic match that simply can’t be beat. Any kind of potatoes – roasted, French fried, mashed, or baked. Add a nice grilled vegetable like broccoli and you have the perfect meal. But I think the absolute best match for a grilled steak is a loaded baked potato. And when I say loaded, I mean LOADED!

The problem with most baked potatoes is that there is entirely too much potato, and entirely too few “loadings”. So, I set out to make the ultimate loaded baked potato and succeeded beyond my wildest dreams. It’s over the top, decadent, and a bit ridiculous. Your cardiologist would not approve, but he/she doesn’t really need to know, right? The trick here is to add twice as many toppings as you think is reasonable, and then add a bit more after that. Easy, right?! Give this a try – you will probably feel a bit guilty when you first start eating it but after that first bite, you’ll never go back to the old, tired, boring baked potatoes of days past!

And, as an added bonus, I’m including my recipe for simply grilled broccoli, a great match for the potato and steak. Give these recipes a try and let me know what you think! And don’t forget to check out my earlier blog about perfectly grilled steaks if you haven’t done so already!

Ultimate Baked Potatoes (Serves 1)

These baked potatoes are decadent and a splurge, but definitely worth the calories! Using the right potato is key (nothing but a russet potato) and then baking the potatoes at a high temperature so they get a nice, crispy skin is also key to success here, along with over-the-top amounts of the toppings. Don’t hold back on anything – you can always re-start your diet tomorrow!

Ingredients

1 large russet potato

1 tbsp. vegetable oil

3 tbsp. salted butter

½ cup sour cream

2 slices thick cut bacon

¼ cup shredded cheddar cheese

1 tbsp. chopped chives

Kosher salt and freshly ground black pepper to taste

Directions

Pre-heat the oven to 400 degrees. Line a small, rimmed baking sheet with aluminum foil. Using a fork, pierce the potato a few times on each side. Place on the baking sheet and brush all over with the vegetable oil (this will help ensure the potato skin gets crispy). Place in the oven and bake for one hour.

Meanwhile, cook the bacon in a sauté pan over medium heat until well-browned – set aside on paper towels until cool and then tear into small pieces.

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Once the potato is done, remove from oven and cut in half lengthwise, being careful not to cut all the way through – then squeeze the potato on both sides to create a large surface for your toppings (use a dish rag or oven mitt when squeezing the potato so you don’t burn your hands). Salt and pepper the potato generously. Next, add the butter and use a fork or knife to thoroughly mix into the potato. Then add the cheddar cheese, the sour cream, the bacon, and finally the chopped chives (in that order). After you plate your potato, mix it all together so all the toppings are combined – then enjoy the best loaded baked potato you will ever eat!

Simply Grilled Broccoli (Serves 4)

This broccoli is super easy to make and a perfect match for grilled steak and potatoes. Just put the broccoli on the hot grill once the steak is off the grill and resting. Keep the heat on high to get a nice char and to ensure your broccoli is tender and not overcooked and mushy.

Ingredients

1lb. broccoli florets (I like to use the bagged pre-washed broccoli to save time)

¼ cup vegetable oil

1 tsp. garlic salt

½ tsp. freshly ground pepper

1/8 tsp. crushed red pepper

2 tbsp. freshly grated parmesan cheese

1 tbsp. chopped chives

Directions

Combine the broccoli florets, vegetable oil, garlic salt, pepper, and crushed red pepper into a large zip lock bag, seal the bag, and then shake to combine.

Preheat the grill by turning all the burners on high. Place the broccoli into a grill pan and cook over high heat for about 5 – 6 minutes, stirring frequently with tongs to ensure all the florets cook and char evenly. Remove from heat and sprinkle grated parmesan cheese on top. Serve immediately.

Grilled steak and broccoli with the ultimate loaded baked potato