This loaded baked potato recipe has crispy, salty skin and a fluffy, buttery inside topped with cheese, bacon, and sour cream. An easy Texas Roadhouse copycat you can make at home.
4 large russet potatoes
2 tablespoons olive oil
1–2 tablespoons salt (for coating skins)
4 tablespoons butter
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
2 tablespoons green onions (optional)
Preheat oven to 400°F.
Wash and dry potatoes thoroughly. Use a fork to poke holes all over each potato.
Rub potatoes with olive oil, then coat generously with salt.
Place potatoes directly on the oven rack or on a baking sheet.
Bake for 50–60 minutes, or until fork tender.
Remove from oven and cut open lengthwise.
Fluff the inside with a fork.
Add butter first, letting it melt into the potato.
Top with cheese, sour cream, bacon, and green onions.
Serve immediately while hot.
For extra crispy skin, bake directly on the oven rack
Always add toppings while the potato is hot for the best melting
Russet potatoes work best for a fluffy texture
Find it online: https://pantryandspoon.com/texas-roadhouse-loaded-baked-potato/