If you’re searching for the ultimate comfort food that delivers every time, look no further than Loaded Baked Potatoes. These spuds are a true crowd-pleaser, marrying crispy skins with fluffy interiors and piling on all the good stuff—gooey cheddar, smoky bacon, tangy sour cream, and fresh green onions. Whether you need a cozy side or want to transform your potato into the main event, this recipe is a delicious canvas for classic flavors and creative toppings alike.

Loaded Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

With a shortlist of familiar ingredients, each one plays a starring role in making the perfect Loaded Baked Potatoes. From the hearty russets to the zesty green onions, everything here pulls its weight in taste, texture, or color.

Russet potatoes: Their sturdy skins and fluffy centers are prime for baking and holding plenty of toppings.
Olive oil: Rubbing the potatoes with oil ensures ultra-crispy, flavorful skins.
Kosher salt: Coarse salt isn’t just for flavor; it helps draw out moisture for an irresistibly crunchy bite.
Shredded cheddar cheese: Melts luxuriously into the hot potato for that essential cheesy goodness.
Bacon: Crumbled, crispy bacon adds a smoky, savory crunch—feel free to substitute as desired.
Sour cream: Dolloped on top for cool, tangy contrast to the richness of cheese and bacon.
Green onions: Fresh, zippy, and a splash of color that wakes up every bite.
Butter: A bit of butter melted into the hot potato is classic, adding richness and depth.
Salt and black pepper: Finish with a pinch of each to bring all the flavors together harmoniously.

How to Make Loaded Baked Potatoes

Step 1: Prep the Potatoes

Start by preheating your oven to 425°F. Give the russet potatoes a good scrub under cool water, removing any lingering dirt from their skins. Dry them thoroughly with a towel—this helps get that all-important crispiness on the outside. Once they’re nice and dry, rub each one with olive oil and a generous sprinkle of kosher salt. This step is crucial for flavor and texture!

Step 2: Bake Until Perfect

Place your seasoned potatoes directly on the oven rack—no baking sheet necessary! This allows hot air to circulate, crisping the skins evenly. Bake for 45 to 60 minutes, depending on the size of your potatoes. You’ll know they’re ready when the outside is golden and crispy, and a fork glides easily through the flesh.

Step 3: Fluff and Butter

Remove the potatoes from the oven and let them sit for about 5 minutes so you don’t burn your fingers. Using a sharp knife, carefully slice each potato lengthwise down the center. Gently fluff the insides with a fork, loosening the potato flesh without tearing the skin. Add a pat of butter into the fluffy center so it can melt and seep into every nook.

Step 4: Load Them Up!

This is where Loaded Baked Potatoes truly earn their name. Sprinkle the freshly shredded cheddar over the hot potato, letting it melt into velvety pools. Top with plenty of crumbled bacon, a big, creamy dollop of sour cream, and a handful of green onions for freshness and crunch. Don’t forget to finish with a touch of salt and black pepper for balance.

Step 5: Serve Hot and Enjoy

Arrange the finished potatoes on a platter or individual plates and serve them while they’re piping hot. Each bite is a perfect storm of flavors and textures—crisp, fluffy, creamy, cheesy, savory, and fresh. This is the kind of comfort food that feels like a hug!

How to Serve Loaded Baked Potatoes

Garnishes

Jazz up your Loaded Baked Potatoes with extra toppings like chopped chives, a bit more cheese, or a drizzle of hot sauce. A sprinkle of smoked paprika or freshly ground black pepper also adds color and a little kick. These finishing touches let everyone at the table customize their spud to perfection.

Side Dishes

While they’re hearty enough to steal the show solo, these potatoes make a fantastic side dish for grilled steaks, barbecued chicken, or your favorite veggie mains. Pair with a crisp salad or roasted seasonal vegetables to round out a balanced meal. They’re a hit at cookouts, potlucks, or any gathering where casual comfort is on the menu.

Creative Ways to Present

Set up a “Loaded Baked Potatoes Bar” with bowls of assorted toppings—steamed broccoli, sautéed mushrooms, diced tomatoes, jalapeños, or even chili. This makes it fun for everyone to customize, and it’s a slam dunk for feeding a group. You can also halve the potatoes and serve bite-sized versions as appetizers or party snacks.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. Keep toppings like sour cream and green onions separate if possible, adding them just before serving for the freshest flavors.

Freezing

You can freeze the baked potato shells (without toppings) for up to 2 months. Wrap them tightly in foil or plastic wrap, then transfer to a freezer bag. Thaw overnight in the fridge before reheating and loading them up fresh.

Reheating

To bring your Loaded Baked Potatoes back to life, warm them in a 350°F oven until heated through—about 15 to 20 minutes. Add the cheese and other toppings toward the end so everything melts together nicely. For a quick fix, microwaving is also fine, though it may soften the skins a bit.

FAQs

What are the best potatoes for Loaded Baked Potatoes?

Russet potatoes are the classic choice because their starchy interiors turn light and fluffy upon baking, and their thick skins hold up to all the hearty toppings. Yukon Golds can work in a pinch, but for true loaded baked potato magic, always reach for russets.

Can I make Loaded Baked Potatoes vegetarian?

Absolutely! Simply skip the bacon or swap it for crispy chickpeas, sautéed mushrooms, or roasted broccoli. You can also get creative with your toppings and try black beans, corn, diced tomatoes, or even a vegetarian chili for a satisfying, meat-free meal.

How do I get my baked potatoes extra crispy?

The trick is to scrub and dry the potatoes well, rub them with olive oil, and bake them directly on the oven rack. This method ensures steam escapes and the entire skin crisps up beautifully. Avoid wrapping the potatoes in foil, as this traps moisture and softens the skin.

What other cheeses can I use?

While cheddar is the traditional choice, feel free to mix things up with Monterey Jack, pepper jack for a spicy kick, or crumbled blue cheese for a bold twist. Mixing different cheeses gives an even meltier, more flavorful topping.

Are Loaded Baked Potatoes gluten-free?

Yes, as long as you’re using naturally gluten-free toppings (like the ones in this recipe), Loaded Baked Potatoes are totally safe for gluten-free diets. Always check labels for any packaged ingredients, just to be sure.

Final Thoughts

Loaded Baked Potatoes are the ultimate way to celebrate simple ingredients and big flavors all in one delicious package. Whether you pile yours high with classic toppings or get creative at your own baked potato bar, there’s just something special about this timeless comfort dish. Give them a try—you might just find yourself coming back for seconds!

Loaded Baked Potatoes Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These loaded baked potatoes are the ultimate comfort food, perfect for a cozy night in or as a crowd-pleasing side dish. Crispy on the outside and fluffy on the inside, these potatoes are topped with gooey cheddar cheese, crispy bacon, tangy sour cream, and fresh green onions, creating a delicious and satisfying meal.

Ingredients

Scale

Potatoes:

4 large russet potatoes

Toppings:

1 tablespoon olive oil
1 teaspoon kosher salt
1 cup shredded cheddar cheese
4 slices bacon (cooked and crumbled)
1/2 cup sour cream
1/4 cup chopped green onions
2 tablespoons butter
Salt and black pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare the potatoes: Scrub the potatoes clean and dry them thoroughly. Rub each potato with olive oil and sprinkle with kosher salt. Bake for 45 to 60 minutes until skins are crisp and insides are soft.
Assemble the toppings: Remove potatoes from the oven, let cool for 5 minutes, then slice each lengthwise and fluff the insides. Add butter, cheddar cheese, bacon, sour cream, and green onions. Season with salt and pepper.
Serve: Serve hot and enjoy!

Notes

For a vegetarian version, omit bacon or use crispy chickpeas/mushrooms.
Experiment with additional toppings like steamed broccoli, salsa, or chili for a twist.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American