How do you top off a perfect baked potato to keep things interesting? By loading on salted butter, black beans, sour cream, and bacon. The beans are surprisingly harmonious here, adding texture and chew and a modest nutritional boost.

For even more baked potato inspiration, check out our Perfect Baked Potatoes, Twice-Baked Potatoes with Green Chiles and Cheese, and Twice-Baked Sweet Potatoes with Bacon.

  • Yields: 4 servings
  • Difficulty: Easy
  • Total: 1 hr 15 mins
  • Active: 15 mins

Ingredients (7)

  • 4 medium russet potatoes, scrubbed
  • Olive oil
  • Kosher salt
  • 4 tablespoons salted butter (1/2 stick)
  • 1 (14-ounce) can black beans, drained, rinsed, and heated
  • 1 to 2 cups sour cream
  • 4 to 6 slices bacon, cooked and chopped into ½-inch pieces


  1. Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
  2. Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 15 minutes.
  3. Cut into each potato lengthwise. Mash up the interior a bit and add 1 tablespoon of butter to each. Distribute the black beans evenly among the potatoes, stuffing them in as best you can, then add a huge dollop of sour cream to the tops. Sprinkle with the bacon and serve.