Loaded baked potatoes
Use A Bench Scraper For Better Loaded Potatoes
The bench scraper is a rectangular piece of metal with a handle used to cut dough, transfer ingredients, smash aromatics, and clean surfaces. You can even use it to prep potatoes.
For loaded potatoes, the spuds must be sliced before any ingredients can be added. Use a bench scraper to slice the potato lengthwise, then make a few horizontal cuts.
Breaking up the potato's interior improves its texture and creates a nearly flat base that can hold more toppings. The ingredients will also be able to seep in fully.
Use larger potatoes like russets, which can be easily filled with more ingredients. Remember to slice them quickly after baking so they don't become steamy and gummy.