For Thanksgiving, order by November 24 with express shipping.  Shop Thanksgiving.

Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.

Curate spaces for joy to unfold. Shop the holiday collection.

0
Three loaded baked potatoes sit on a baking sheet.

Loaded Baked Potatoes

byJoanna Gaines
Total 3 hours and 14 minutes
Active 14 mins
Makes 4 servings
Ingredients
Loaded Baked Potatoes
  • 4 russet potatoes, washed and scrubbed
  • 4 teaspoons of olive oil
  • 2 teaspoons kosher salt
  • 8 rounded tablespoons (6 ounces) Charred Jalapeño Garlic Butter (2 rounded tablespoons per potato)
  • 4 tablespoons (3 ounces) sour cream (1 tablespoon per potato)
  • 4 tablespoons (4 ounces) shredded Cheddar cheese (1 tablespoon per potato)
  • 4 slices original bacon (not thick cut), cooked and chopped (1 slice per potato)
  • ¾ of charred jalapeño (optional)
Charred Jalapeño Garlic Butter
  • 3 garlic cloves, charred
  • ¼ of 1 jalapeno, charred
  • ½ cup unsalted butter (1 stick)
  • ½ teaspoon garlic salt
    Directions
    1. For the potatoes: Preheat oven to 300°F.
    2. Brush 1 teaspoon of oil and sprinkle ½ teaspoon of salt onto each potato.
    3. Carefully place the potatoes onto a baking sheet and into the bottom oven rack and bake for 3 hours.
    4. For the Charred Jalapeño Garlic Butter: In a mini food processor, blend the garlic and jalapeño down into a paste.
    5. Add in the butter and garlic salt and combine until whipped. Set aside.
    6. Carefully remove the potatoes from the oven.
    7. Slice the potatoes down the center and fill with toppings.