Look, sometimes you just need a potato that’s been through it all. Enter the loaded baked potato — crispy skin, fluffy inside, and piled high with all the good stuff your diet coach told you to avoid. We’re talking bacon bits, melted cheddar, sour cream, and chives that make this thing look like it belongs at a steakhouse. But here’s the secret: you can make these bad boys at home without breaking the bank or your willpower (okay, maybe your willpower a little). These aren’t just potatoes — they’re edible happiness wrapped in a russet jacket.
Why You’ll Love This Recipe
- It’s basically a meal disguised as a side dish
- Crispy potato skin that actually tastes like something
- Bacon makes everything better (fight me)
- Customizable AF — load ’em up however you want
- Perfect for game day, date night, or “I deserve this” night
- Way cheaper than ordering them at a restaurant
- Leftovers? Just pop them back in the oven
The Good Stuff You’ll Need
For the Potatoes:
- 4 large russet potatoes (the bigger, the better)
- 2 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
For the Bacon Situation:
- 6 strips thick-cut bacon, chopped
- Or 1/2 cup bacon bits if you’re feeling lazy (no judgment)
For the Cheesy Goodness:
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup sour cream
- 4 tbsp butter
- 3 green onions, chopped (save some for garnish)
The Finishing Touches:
- Extra sour cream for dolloping
- More chives because green things make it healthy
- Hot sauce if you’re feeling spicy
- A sprinkle of paprika because we’re fancy
Let’s Do This
Step 1: Prep Those Potatoes
Preheat your oven to 425°F. Scrub those potatoes like they owe you money.
Pat them dry and poke holes all over with a fork (about 8-10 pokes per potato — they need to breathe).
Rub each potato with olive oil, then roll in salt and pepper. This is what gives you that crispy skin magic.
Step 2: The Long Game
Place potatoes directly on the oven rack with a baking sheet on the bottom rack to catch any drips.
Bake for 45-60 minutes until they give slightly when squeezed (use an oven mitt, genius).
Step 3: Bacon Time
While potatoes are doing their thing, cook that bacon in a large skillet over medium heat.
Cook until crispy and golden, about 6-8 minutes. Drain on paper towels.
Save a little bacon grease because we’re not monsters.
Step 4: The Big Reveal
Once potatoes are done, let them cool for 5 minutes so you don’t burn your fingers off.
Cut a deep slit down the middle of each potato. Gently squeeze the ends to open them up like a flower.
Fluff the insides with a fork — don’t be gentle, really get in there.
Step 5: Load ‘Em Up
Drop a pat of butter into each potato and let it melt.
Season the fluffy insides with salt and pepper.
Sprinkle in half the cheese and most of the bacon bits.
Add a dollop of sour cream and some chopped green onions.
Step 6: The Final Melt
Top with remaining cheese and pop back in the oven for 5 minutes until cheese is melted and bubbly.
Remove and hit with remaining bacon, more sour cream, chives, and whatever else your heart desires.
Serving Suggestions
Serve these as the star of the show with a simple side salad to make yourself feel better.
Perfect alongside grilled steak or chicken for the ultimate comfort meal.
Add a cold beer and you’ve got yourself a solid Saturday night.
Switch It Up
Go Veggie: Skip the bacon and load up with steamed broccoli, mushrooms, or caramelized onions.
Spice It Up: Add jalapeños, pepper jack cheese, and a drizzle of hot sauce.
Breakfast Vibes: Top with scrambled eggs, breakfast sausage, and hollandaise sauce.
Tex-Mex Style: Use pepper jack, add black beans, salsa, and avocado.
Fancy Pants: Try gruyere cheese, caramelized onions, and fresh thyme.
Make-Ahead Tips
Bake the potatoes earlier in the day and reheat in a 350°F oven for 10 minutes before loading.
Cook bacon ahead and store in the fridge — just reheat before serving.
Grate cheese in advance and store covered in the fridge.
Leftover loaded potatoes reheat beautifully in the oven at 350°F for 15 minutes.
Questions People Actually Ask
Q: Can I microwave the potatoes instead? A: You can, but you’ll miss out on that crispy skin. If you’re in a rush, microwave for 8-10 minutes, then finish in the oven for 10 minutes.
Q: What if I don’t have sour cream? A: Greek yogurt works great, or even cream cheese mixed with a little milk.
Q: Can I make these dairy-free? A: Absolutely! Use vegan cheese and coconut cream instead of sour cream.
Q: How do I know when the potato is done? A: It should give slightly when squeezed and a knife should slide in easily.
Q: Can I prep these for a party? A: Totally! Set up a loaded potato bar with all the toppings and let people go wild.
Print
Loaded Baked Potatoes with Bacon & Cheddar
- Total Time: 1 minute
- Yield: 4 servings 1x
Description
Look, sometimes you just need a potato that’s been through it all. Enter the loaded baked potato — crispy skin, fluffy inside, and piled high with all the good stuff your diet coach told you to avoid. We’re talking bacon bits, melted cheddar, sour cream, and chives that make this thing look like it belongs at a steakhouse. But here’s the secret: you can make these bad boys at home without breaking the bank or your willpower (okay, maybe your willpower a little). These aren’t just potatoes — they’re edible happiness wrapped in a russet jacket.
Ingredients
For the Potatoes:
- 4 large russet potatoes (the bigger, the better)
- 2 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
For the Bacon Situation:
- 6 strips thick-cut bacon, chopped
- Or 1/2 cup bacon bits if you’re feeling lazy (no judgment)
For the Cheesy Goodness:
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup sour cream
- 4 tbsp butter
- 3 green onions, chopped (save some for garnish)
The Finishing Touches:
- Extra sour cream for dolloping
- More chives because green things make it healthy
- Hot sauce if you’re feeling spicy
- A sprinkle of paprika because we’re fancy
Instructions
Preheat your oven to 425°F. Scrub those potatoes like they owe you money.
Pat them dry and poke holes all over with a fork (about 8-10 pokes per potato — they need to breathe).
Rub each potato with olive oil, then roll in salt and pepper. This is what gives you that crispy skin magic.
Place potatoes directly on the oven rack with a baking sheet on the bottom rack to catch any drips.
Bake for 45-60 minutes until they give slightly when squeezed (use an oven mitt, genius).
While potatoes are doing their thing, cook that bacon in a large skillet over medium heat.
Cook until crispy and golden, about 6-8 minutes. Drain on paper towels.
Save a little bacon grease because we’re not monsters.
Once potatoes are done, let them cool for 5 minutes so you don’t burn your fingers off.
Cut a deep slit down the middle of each potato. Gently squeeze the ends to open them up like a flower.
Fluff the insides with a fork — don’t be gentle, really get in there.
Drop a pat of butter into each potato and let it melt.
Season the fluffy insides with salt and pepper.
Sprinkle in half the cheese and most of the bacon bits.
Add a dollop of sour cream and some chopped green onions.
Top with remaining cheese and pop back in the oven for 5 minutes until cheese is melted and bubbly.
Remove and hit with remaining bacon, more sour cream, chives, and whatever else your heart desires.
Notes
Serve these as the star of the show with a simple side salad to make yourself feel better.
Perfect alongside grilled steak or chicken for the ultimate comfort meal.
Add a cold beer and you’ve got yourself a solid Saturday night.
- Prep Time: 15 minutes
- Cook Time: 1h
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~52g
- Protein: ~18g