Name: Loaded Baked Potatoes Bacon Cheddar
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
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

There’s something undeniably comforting about a perfectly baked potato loaded with savory toppings. These Loaded Baked Potatoes with Bacon and Cheddar take the humble spud and transform it into a satisfying meal that’s both indulgent and homey. The contrast between the fluffy interior of the potato and the crispy skin, topped with melted cheese and crunchy bacon, creates a symphony of textures and flavors.

Whether you’re serving these as a hearty side dish or a main course, these loaded potatoes are guaranteed to be a crowd-pleaser. They’re customizable, filling, and bring together classic flavors that never disappoint. Let’s dive into this simple yet impressive dish that’s perfect for weeknight dinners or casual entertaining.

Why You’ll Love This

Simple ingredients that you likely already have on hand
Perfect balance of crispy exterior and fluffy interior potato texture
Customizable toppings make it family-friendly – everyone can build their own
Can be prepped ahead and finished just before serving
Leftovers reheat beautifully for lunch the next day

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 potato skins, brush with olive oil and sprinkle with salt before baking.
Make it a meal by adding broccoli, pulled pork, or chili as additional toppings.
For a lighter version, use Greek yogurt instead of sour cream and turkey bacon instead of regular bacon.
Try different cheese combinations like pepper jack, smoked gouda, or a Mexican blend.
Prep potatoes in advance and reheat at 350°F for 15-20 minutes before adding toppings.
For an extra flavor boost, rub potatoes with garlic powder or smoked paprika before baking.

Serving Suggestions

These loaded baked potatoes make a complete meal on their own, but they also pair wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. For a more substantial dinner, serve alongside grilled steak or roasted chicken.

For a fun dinner party idea, set up a baked potato bar with various toppings and let guests customize their own loaded potatoes. Additional topping options could include caramelized onions, sautéed mushrooms, steamed broccoli, or sliced jalapeños.

Notes

Potatoes are done when a fork easily pierces through to the center.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the fluffiest potato interior, don’t skip the step of fluffing with a fork before adding toppings.
Choose potatoes of similar size to ensure even cooking times.

FAQs

Can I make these in the microwave to save time?
Yes, you can microwave the potatoes for about 8-10 minutes (turning halfway through), but the skin won’t be as crispy as oven-baked.

Can I make these ahead of time?
You can bake the potatoes up to 2 days ahead, refrigerate, and then reheat at 350°F for about 20 minutes before adding the toppings.

What’s the best type of potato to use?
Russet potatoes are ideal because of their starchy texture and thick skin that crisps up nicely.

Can I freeze loaded baked potatoes?
You can freeze the baked potatoes without toppings, but add fresh toppings after reheating for the best texture and flavor.

Loaded Baked Potatoes Bacon Cheddar

Recipe by Feel Tasty

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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!