Loaded Salt Baked Potato

4 servings
20 min prep time
1 hr 25 min total time

These loaded salt baked potatoes are basically what we dream of when the weather starts to turn cool. They’re easy on the prep side and don’t require a lot of ingredients. The finished product is warm and consistently satisfying. So, break out the bacon and sour cream and get ready for a dinner your family will love.


4 medium to large baking potatoes

4 to 5 cups rock salt or Kosher salt

Fresh rosemary and/or thyme sprigs, as desired

Bay leaves, as desired

Garlic cloves, as desired

1/4 cup finely chopped fresh chives or scallions

4 slices bacon, crisply cooked, crumbled

2 ounces (1/2 cup) shredded Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup Vermont Creamery Fire Roasted Onion & Chive Sour Crème


  • STEP 1

    Preheat oven to 450°F.

  • STEP 2

    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.

  • STEP 3

    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.