Modern Irish Pub-Style Loaded Baked Potato
A modern Irish pub-style baked potato with a crisp salted skin, fluffy center, Irish cheddar, bacon, sour cream and chives; it is not presented as an old traditional dish.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 425°F (220°C), scrub the potatoes, dry them, and prick them.
- 2
Rub with oil and salt and bake directly on the rack until the skins are crisp and centers tender.
- 3
Split each potato and fluff the flesh with a fork.
- 4
Add cheddar and return briefly to the oven to melt.
- 5
Top with bacon, sour cream, chives, and black pepper.
Cook notes
Tips
Ensure potatoes are of equal size for uniform cooking.
If you prefer softer skins, wrap the potatoes in foil before baking.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze baked potatoes, wrap them tightly in plastic wrap and place in a freezer bag.
Substitutions
- Swap olive oil for melted butter for extra flavor.
- Use Greek yogurt instead of sour cream for a healthier topping.
What to Serve With
- A fresh green salad
- Steamed broccoli
- Coleslaw
Common Mistakes
- Not pricking the potatoes can cause them to burst in the oven.
- Using smaller potatoes can lead to uneven baking.
Recipe FAQ
Can I use different types of potatoes?
While russet potatoes are best for baking, you can use Yukon Gold potatoes for a creamier texture.
What can I do with leftovers?
Leftover baked potatoes can be refrigerated and reheated in the microwave for a quick meal.
How can I make this dish healthier?
You can reduce the cheese and sour cream or use low-fat versions to lower the calorie count.
Kitchen tools
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Baking sheet
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Chef knife
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Cutting board
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Measuring spoons
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