Giant Idaho Baked Potato


  • 4 extra-large Idaho® russet potatoes 
  • 2 teaspoons olive oil 
  • 1 Tablespoon kosher salt


  • 4-5 Tablespoons butter 
  • 2 cups steamed broccoli florets 
  • ½  cup diced green onions 
  • 1 cup cooked crumbled bacon 
  • 1 cup shredded cheddar cheese 
  • ½  cup sour cream 


  1. Line a baking sheet with parchment paper.  
  2. Preheat oven to 375°F.  
  3. Wash the potatoes thoroughly and place onto the lined baking sheet. Drizzle with olive oil and kosher salt, then rub the potatoes to evenly coat.  
  4. Pierce each potato with a knife tip for steam vents.
  5. Bake 45-60 minutes or until the potato is tender when pierced with a knife. 
  6. Slice 2 inches off one end of 2 potatoes, then place the potatoes’ sliced ends together on a large plate to make one long potato. Make a slice halfway into the “giant” potato that runs its length. 
  7. Press the potato firmly from the side, making an upward motion to crest that signature stuff-able baked potato top.
  8. Fill with toppings of your choosing and slice into sections for serving. 

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Yield: 4-6 people

Danielle Kartes
Food Blogger
Rustic Joyful Food

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