Create the ultimate loaded baked potato with crispy skin, creamy toppings, and all your favorite flavors in every bite. Easy, delicious, satisfying!
Who can resist a warm, crispy baked potato loaded with all the best toppings? This beloved comfort food is more than just a side dish—it’s a hearty, crowd-pleasing option that works for any occasion.
Whether you’re planning a cozy family dinner or need a show-stopping addition to your next gathering, loaded baked potatoes are the perfect customizable solution.
With endless topping combinations and plenty of cheesy goodness, this recipe will have everyone coming back for seconds.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love This Loaded Baked Potato Recipe ⭐
- Simple and Easy to Make
- Uses Common Ingredients
- Customizable to Your Preferences
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Idaho baking potatoes
- Extra virgin olive oil
- Coarse sea salt
- Cheddar Jack cheese
- Bacon, cooked crispy
- Fresh chives
- Greek yogurt or sour cream
🔪 How to Make Loaded Baked Potatoes
Move your oven rack to the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ mat, then set a wire rack on top. Get everything ready to go.
Grab your potatoes and place them on the wire rack. Drizzle each one with a little olive oil—just enough to coat—and use your hands to spread it evenly over the skin. Poke each potato a few times with a fork to let steam escape, then sprinkle them generously with coarse sea salt.
Pop the potatoes into the oven and bake for about an hour, or until they’re fork-tender. Once done, take them out and let them sit for a few minutes to cool down.
When they’re cool enough to handle, use a knife to cut a small oval opening in the top of each potato. Gently peel away the skin inside this opening, then scoop out the fluffy insides with a spoon. Be careful not to go all the way through—you want the potato to hold its shape. Transfer the scooped-out potato to a medium bowl.
Add ½ cup of shredded cheese and about two-thirds of the crumbled bacon to the bowl. Sprinkle in some salt and black pepper to taste, then mix everything together until combined.
Spoon the cheesy bacon mixture back into the potatoes, dividing it evenly among the four. Return the stuffed potatoes to the still-hot oven for 10 to 15 minutes, until the cheese is melted and bubbly.
Take them out of the oven and sprinkle the remaining cheese and bacon on top. Finish with a sprinkle of fresh chives for a pop of color. Serve right away with a dollop of Greek yogurt or sour cream, if you like. Dig in and enjoy!
⭐ Pro Tips ⭐
When it comes to making the ultimate loaded baked potato, the little details matter just as much as the big flavors. From nailing crispy potato skins to perfectly balancing those decadent toppings, a few simple strategies can take your dish from good to over-the-top amazing.
Achieving Crispy Potato Skins
There’s something so satisfying about that crunch as your fork first breaks through the skin of a perfectly baked potato. The secret? It’s all in the prep and technique.
- Coat with oil: Before baking, brush your potatoes lightly with olive oil or your preferred cooking oil. This helps create that golden, crispy skin while keeping the inside fluffy. Don’t skip this step—it’s a game-changer.
- Bake at high heat: A temperature of 400°F works best to achieve crispy skins without drying out the interior. Avoid wrapping the potatoes in foil during baking; it traps steam and makes the skin soft and soggy.
- Salt generously: Sprinkle coarse sea salt all over the oiled skins before popping them into the oven. Not only does it boost flavor, but it also helps draw out moisture from the skin, enhancing its crunch.
Balancing Flavors
Loaded baked potatoes are all about layers of flavor. It’s easy to pile on toppings indiscriminately, but a truly great loaded potato comes down to balance.
- Contrast salty and creamy: Crispy, salty bacon and some tangy sour cream or Greek yogurt are a classic pairing for a reason. The creaminess offsets the saltiness, creating a harmony that’s downright addictive.
- Don’t skimp on freshness: A sprinkle of chopped chives or green onions adds a bright, fresh note that keeps things from being too heavy. It’s the little details like this that make all the difference.
- Play with textures: Got crunchy bacon? Pair it with smooth, melted cheese for a satisfying mix. Or add a pop of tender roasted veggies for even more interest.
Making Ahead and Storing Leftovers
- Prep components in advance: Bake your potatoes earlier in the day and let them cool completely. Scoop out the flesh as directed, mix up your filling, and store everything in separate, airtight containers in the fridge. When it’s time to eat, stuff and finish them in the oven so they’re fresh and ready at serving time.
- Reheating leftovers: To keep that skin crispy and the filling warm and gooey, reheat stuffed potatoes in the oven at 375°F for about 15-20 minutes. Avoid microwaving unless you’re in a hurry—it often turns the skins rubbery.
- Freeze for later: Believe it or not, fully stuffed and baked potatoes freeze well. Wrap them tightly in foil and store in a freezer-safe bag. When you’re ready to eat, bake them straight from frozen at 400°F until heated through, about 30-35 minutes.
📖 Variations for Loaded Baked Potatoes
Vegetarian Options
- Roasted Veggies: Consider topping your potato with roasted vegetables like broccoli, bell peppers, zucchini, or caramelized onions. The natural sweetness of roasted veggies pairs perfectly with a cheesy, creamy potato base.
- Black Beans: A sprinkle of seasoned black beans adds a protein punch while offering a hint of Tex-Mex flair. Combine it with a dollop of guacamole or a drizzle of salsa for added zest.
- Plant-Based Cheese: These days, you’ll find plenty of plant-based cheese alternatives that melt beautifully. Use them to recreate all the gooey goodness of traditional loaded potatoes.
- Meat-Free Crumbles: Many meat alternatives on the market, such as soy or pea-based crumbles, mimic ground beef and work well with classic toppings like sour cream and green onions.
Protein-Packed Additions
Turn your loaded baked potato into a full-blown meal with extra protein. These additions are sure to make your spuds a hearty, satisfying option for lunch or dinner.
- Grilled or Shredded Chicken: Add leftover grilled chicken slices or shredded rotisserie chicken for a lean, flavorful protein option. Toss the chicken in buffalo sauce or BBQ sauce for extra flavor.
- Ground Beef: Browned and seasoned ground beef (or turkey) can give your potato a taco-inspired vibe. Top with shredded lettuce, diced tomatoes, and a dollop of sour cream for the ultimate loaded experience.
- Crumbled Tofu: If you’re looking for a vegetarian or vegan protein, crumbled and pan-fried tofu makes a great alternative. Season it with spices like garlic powder, paprika, or soy sauce for a savory kick.
- Pulled Pork: Add some smoky, tender pulled pork for a BBQ-inspired twist. Pair it with cheddar cheese, pickled onions, and a drizzle of BBQ sauce to take it to the next level.
Global Flavors
- Taco-Style: Combine seasoned ground beef, black beans, pico de gallo, and a sprinkle of cotija cheese for a Mexican-inspired potato. Add a drizzle of chipotle crema or a few slices of jalapeño for an extra kick.
- Mediterranean: Give your potato a Mediterranean makeover by adding hummus, crumbled feta cheese, tomatoes, cucumbers, kalamata olives, and a dollop of tzatziki. It’s a fresh and tangy alternative you’ll love.
- BBQ-Inspired: Pair pulled pork, BBQ chicken, or rib meat with cheddar cheese, coleslaw, and a drizzle of your favorite barbecue sauce. The smoky, tangy flavors will have barbecue lovers going back for seconds.
- Indian Spice: Season the potato flesh with curry powder, and top it with a dollop of yogurt, chickpeas, and chopped cilantro. Add a spoonful of mango chutney for a sweet-sour punch of flavor.
More Delicious Recipes To Try
The Ultimate Guide to Loaded Baked Potatoes: Easy, Cheesy Recipe
Ingredients
- 4 large Idaho baking potatoes washed and patted dry
- 2 Tbsp extra virgin olive oil
- 1 Tbsp coarse sea salt
- ¾ cup Cheddar Jack* cheese shredded, divided
- 6 strips bacon cooked crispy and crumbled, divided
- 3 Tbsp fresh chives finely chopped
- ½ cup Greek yogurt or sour cream, optional
Directions
- Place top oven rack in the center position and pre-heat oven to 400°F. Place a wire rack on top of a large, rimmed baking sheet lined with parchment paper or a Silpat™ baking sheet. Set aside.
- Place the potatoes on the wire rack and drizzle each potato with a little olive oil. Spread the oil with your hands until each potato is thoroughly coated. Pierce each potato with a fork several times to vent and sprinkle with the coarse sea salt.
- Place the potatoes in the pre-heated oven for 60 minutes, or until they are fork tender. Remove from oven and let cool for several minutes.
- Once cool enough to handle, cut an oval-shaped opening into the top of each potato. Carefully remove the skin inside the opening and scoop out the baked flesh inside with a spoon. Do not cut all the way through the potato. Transfer the baked potato flesh you remove to a medium bowl.
- Add ½ cup cheese and 2/3 of the bacon to the same bowl. Season with salt and black pepper, to taste, and stir to combine.
- Divide the mixture equally between the four potatoes and place back into the still-hot oven for 10-15 minutes or until the cheese is nicely melted.
- Remove from oven and divide the remaining cheese and bacon between the four potatoes. Sprinkle with fresh chives and serve immediately with some Greek yogurt or sour cream, if desired. Enjoy!
Leave a Reply