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Loaded Salt Baked Potato



prep time:

20 mins

cook time:

1 hour 5 mins

Total time:

1 hour 25 mins




  • 4 medium to large baking potatoes

  • 4 cups rock salt or Kosher salt

  • Fresh rosemary and/or thyme sprigs, as desired

  • Bay leaves, as desired

  • Garlic cloves, as desired

  • ¼ cup fresh chives or scallions

  • 4 slices bacon, crisply cooked, crumbled

  • 2 ounces shredded cheddar cheese

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • Vermont Creamery Fire-Roasted Onion &Chive Sour Crème

    ½ cup


  1. Preheat oven to 450ºF.
  1. Rinse and scrub potatoes well; pat dry. Pour generous layer of salt to cover bottom of 9x9-inch baking pan; nestle potatoes into salt, spacing them evenly. Add fresh herbs and/or garlic as desired around potatoes; cover potatoes completely with remaining salt. Bake 1-1 1/2 hours or until potatoes are fork-tender.
  1. Carefully remove potatoes from salt, brushing off any excess. Place potatoes onto baking tray; cut lengthwise slit in top of each potato. Carefully scoop and fluff potato flesh. Top each evenly with chives, crumbled bacon, Cheddar cheese, salt and pepper. Return to oven; bake 3-5 minutes or until the cheese is melted. Top potatoes with dollop of sour crème. Serve immediately.