# Components:
→ Potatoes
01 - 6 large russet potatoes, scrubbed clean
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
→ Classic Toppings
04 - 1 cup shredded cheddar cheese
05 - 1 cup sour cream or plain Greek yogurt
06 - 4 green onions, thinly sliced
07 - 4 tbsp unsalted butter
08 - 6 strips bacon, cooked and crumbled (optional)
→ Affordable & Inexpensive Toppings
09 - 1 can (15 oz) black beans, rinsed and drained
10 - 1 cup frozen corn, thawed
11 - 1 cup diced tomatoes
12 - 1 cup steamed broccoli florets
13 - 1/2 cup pickled jalapeños, sliced
14 - 1/2 cup salsa
15 - 1/2 cup chopped fresh parsley or cilantro
→ Optional Extras
16 - 1/2 cup crumbled feta or goat cheese
17 - 1/2 cup cooked chopped ham
18 - Hot sauce or sriracha, to taste
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - Pierce each potato several times with a fork. Rub the skins with olive oil and sprinkle evenly with kosher salt.
03 - Place the potatoes on the prepared baking sheet and bake for 55 to 65 minutes until the skins are crisp and a fork easily pierces through.
04 - While potatoes bake, cook and crumble bacon if using, chop vegetables, and arrange all toppings in separate small bowls for serving.
05 - Remove potatoes from oven and let them cool slightly. Slice open lengthwise and fluff the insides with a fork to prepare for toppings.
06 - Arrange potatoes and toppings buffet-style to allow guests to build their own loaded baked potatoes.
