Hands down, russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
Follow through with the olive oil or vegetable oil. Both of them help produce a nice crispy skin.
Use coarse salt. I have an inexpensive salt grinder that I bought at Costco and it really comes in handy with baked potatoes.
If you only have one oven, you can bake the potatoes and the bacon at the same time at 400 degrees.
The bacon can be cooked up to several days ahead of time and reheated in the microwave.
The broccoli can be steamed in advance and brought to room temperature before it is mixed in the potato stuffing.
Bake the loaded potatoes just until the cheese is melted and the potato is heated through.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375 degrees for 15-20 minutes or until heated through.
Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power so it heats all the way through
Ingredients
4 medium to large Russet Potatoes
2 tablespoons olive oil or vegetable oil
Kosher salt
6 slices bacon
1 small broccoli crown cut in bite size florets
¼ cup butter
½ cup sour cream
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey Jack Cheese
Kosher salt and freshly ground black pepper to taste
2 green onions sliced
Instructions
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