A loaded baked potato is comfort food at its finest, but this version takes it up a notch by infusing crispy bacon goodness directly into the process. Microwaving speeds up the cooking, while finishing the potatoes on the stove in bacon drippings gives them a crispy, golden edge. Loaded with cheddar, parmesan, bacon, pepperoni, sour cream, and chives, these are no ordinary jacket potatoes—they’re pure indulgence.

Ingredients

• 4 medium russet potatoes
• 4 slices bacon
• 1 tablespoon bacon grease (reserved)
• 1 cup shredded cheddar cheese
• ½ cup grated parmesan cheese
• 16–20 mini pepperoni slices
• ½ cup sour cream
• 2 tablespoons chopped chives
• Optional: Salt and pepper to taste
• 

Instructions

1. Wash the Potatoes: Rinse the potatoes under cold water, scrubbing gently to remove dirt. Pat dry and pierce each potato several times with a fork to allow steam to escape during cooking.
2. Microwave the Potatoes: Place the potatoes on a microwave-safe plate and microwave on high for 8–10 minutes, turning them halfway through. Test for doneness by piercing with a fork; it should slide in easily. Larger potatoes may need more time.
3. Cook the Bacon: While the potatoes are microwaving, heat a skillet over medium heat and cook the bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the skillet. Once cooled, chop the bacon into small pieces.
4. Crisp the Potatoes on the Stove: Heat the reserved bacon grease in the skillet over medium-high heat. Carefully place the microwaved potatoes in the skillet and roll them around to coat in the grease. Cook for 2–3 minutes on each side until the skin is golden and crisp.
5. Cut and Load the Potatoes: Remove the potatoes and place them on a cutting board. Slice each potato lengthwise, being careful not to cut through the bottom. Gently open the halves and fluff the insides with a fork. Start loading:
   • Sprinkle shredded cheddar cheese over the fluffy interior, letting it melt.
   • Add grated parmesan, crumbled bacon, and mini pepperoni slices.
6. Finish with Sour Cream and Chives: Transfer the loaded potatoes to plates. Top each with a dollop of sour cream, a sprinkle of chives, and optional extra cheese for good measure.
7. Serve and Enjoy: Serve hot as a hearty side or a main dish. Pair with a fresh salad or roasted veggies for balance.

Tips

• Pop the potatoes under a broiler for 1–2 minutes for extra melty cheese before adding sour cream and chives.
• Try additional toppings like jalapeños, sautéed onions, or a drizzle of ranch dressing.
• For a vegetarian twist, skip the bacon and use crispy shallots or roasted chickpeas instead.