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Loaded Baked Potatoes Bacon Cheddar
There’s something undeniably comforting about a perfectly baked potato topped with all the fixings. These Loaded Baked Potatoes with Bacon and Cheddar take the humble spud to extraordinary heights, transforming it from a simple side dish into a satisfying main course that’s sure to please everyone at your table.
With crispy skins and fluffy interiors topped with melted cheddar, crispy bacon, tangy sour cream, and fresh chives, these loaded potatoes strike the perfect balance between indulgence and homestyle cooking. They’re the ultimate crowd-pleaser that brings together simple ingredients in a symphony of flavors and textures.
Why You’ll Love This
- Simple ingredients that you likely already have on hand
- The perfect balance of crispy exterior and fluffy interior
- Customizable toppings to please everyone in the family
- Make-ahead friendly—bake potatoes in advance and assemble when ready
- Hearty enough for a main dish but also works as a side
Ingredients
- 4 large Russet potatoes
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1-2 cups shredded cheddar cheese
- 6-8 strips bacon, cooked crispy and crumbled
- Sour cream for serving
- Fresh chives or green onions, diced
Instructions
- Preheat your oven to 400°F. Rinse the potatoes under cold water and pat them completely dry. Use a fork to prick holes all over each potato – this prevents them from bursting in the oven. Drizzle with olive oil and rub it in, then season generously with salt and pepper.
- Place the potatoes on an oven-safe wire rack set over a lined baking sheet. This allows air to circulate for crispy skin. Bake for about 1 hour for tender potatoes, or up to 2 hours if you want extra crispy skin. Don't wrap in foil – that makes them soggy!
- While the potatoes bake, cook your bacon until crispy. You can do this right in the same oven – line bacon on a foil-lined baking sheet and bake for about 25 minutes. Once cool, crumble or chop into bite-sized pieces.
- When the potatoes are done, carefully cut a lengthwise slit in the top of each one. Gently squeeze the ends to open them up like a flower, then fluff the flesh with a fork. Sprinkle generously with cheddar cheese and return to the oven for 3-5 minutes until the cheese melts.
- Remove from the oven and top each potato with a dollop of sour cream, crispy bacon bits, and fresh chives or green onions. Add a final sprinkle of salt and pepper if you like. Serve immediately while everything is hot and the cheese is still gooey!
Tips & Variations
- For extra crispy skins, rub the potatoes with a light coating of salt before baking.
- Try sweet potatoes for a nutritious twist with a different flavor profile.
- Make it vegetarian by omitting the bacon and adding roasted broccoli or sautéed mushrooms.
- Add jalapeños, salsa, and avocado for a Mexican-inspired version.
- Leftover chili makes an excellent topping for these potatoes.
- For a lighter version, use Greek yogurt instead of sour cream and reduce the cheese portion.
Serving Suggestions
These loaded baked potatoes are hearty enough to serve as a main dish with a simple green salad on the side. The tangy dressing of the salad provides a nice contrast to the rich, creamy potatoes.
If serving as a side dish, these potatoes pair beautifully with grilled steak, roasted chicken, or a simple meatloaf. For a steakhouse experience at home, serve with a wedge salad and your favorite grilled protein.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 15-20 minutes or in the microwave for 2-3 minutes.
- You’ll know potatoes are done when a knife slides easily into the center with little resistance.
- For meal prep, bake potatoes ahead of time and reheat with toppings when ready to serve.
FAQs
Can I make these in an air fryer?
Yes! Bake potatoes in an air fryer at 400°F for about 30-40 minutes, depending on size, then add toppings as directed.
What’s the best potato variety to use?
Russet potatoes are ideal because of their starchy texture and thick skins that crisp up nicely.
Can I freeze loaded baked potatoes?
You can freeze the baked potatoes without toppings. Add fresh toppings after reheating for best results.
How do I get the crispiest potato skin?
For extra crispy skins, rub with oil and salt, and bake directly on the oven rack rather than on a baking sheet.
Servings4
Prep10 min
Cook65 min
Calories385 kcal
Ingredients
- 4 large Russet potatoes
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1-2 cups shredded cheddar cheese
- 6-8 strips bacon, cooked crispy and crumbled
- Sour cream for serving
- Fresh chives or green onions, diced
Steps
- Preheat your oven to 400°F. Rinse the potatoes under cold water and pat them completely dry. Use a fork to prick holes all over each potato – this prevents them from bursting in the oven. Drizzle with olive oil and rub it in, then season generously with salt and pepper.
- Place the potatoes on an oven-safe wire rack set over a lined baking sheet. This allows air to circulate for crispy skin. Bake for about 1 hour for tender potatoes, or up to 2 hours if you want extra crispy skin. Don't wrap in foil – that makes them soggy!
- While the potatoes bake, cook your bacon until crispy. You can do this right in the same oven – line bacon on a foil-lined baking sheet and bake for about 25 minutes. Once cool, crumble or chop into bite-sized pieces.
- When the potatoes are done, carefully cut a lengthwise slit in the top of each one. Gently squeeze the ends to open them up like a flower, then fluff the flesh with a fork. Sprinkle generously with cheddar cheese and return to the oven for 3-5 minutes until the cheese melts.
- Remove from the oven and top each potato with a dollop of sour cream, crispy bacon bits, and fresh chives or green onions. Add a final sprinkle of salt and pepper if you like. Serve immediately while everything is hot and the cheese is still gooey!
