A loaded baked potato takes something as simple as a plain baked potato and turns it into a much heartier, more festive dish with just a handful of toppings. A crisp, salty skin on the outside and a soft, fluffy interior are already a solid result on their own, but the cheese, sour cream, and bacon on top push it into full meal territory — the kind of dish that works just as well for guests as it does for a quiet night in.

For this recipe, large potatoes with sturdy skins hold up best — they keep their shape through baking and give a nice contrast between the crisp exterior and the tender center. Pricking the potatoes with a fork before baking isn’t just for looks; it lets steam escape as they cook, so they don’t burst in the oven.

The toppings are easy to adjust: sautéed mushrooms make a good stand-in for bacon, and Greek yogurt works just as well as sour cream for a lighter version. Anyone going vegetarian can simply skip the bacon and add a bit more cheese or some caramelized onion instead — the dish holds up fine without it.

This one works equally well as a stand-alone filling snack or as part of a bigger spread — a picnic table, a movie night with friends, anywhere everyone can build their own potato exactly the way they like it.