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There’s nothing more satisfying than a perfectly baked potato, loaded with creamy, cheesy filling and crunchy bacon. This Loaded Baked Potato recipe delivers on every level: it’s hearty, quick to prepare, and sure to become a favorite for weeknight dinners or casual family suppers.
Table of Contents
Why You’ll Love This Recipe
- Fast and Easy: Minimal hands-on time let the oven do the work!
- Kid and Family Friendly: Simple flavors that everyone loves.
- Budget-Friendly: Uses pantry staples and affordable ingredients.
- Customizable: Swap out toppings based on your family’s taste.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Large russet potatoes | 4 | |
| Extra-virgin olive oil | For drizzling | |
| Scallions, thinly sliced | 2 | White and green parts separated |
| Unsalted butter | 4 Tbsp | |
| Chives, sliced | 1/4 cup | |
| Sour cream | 1/4 cup | |
| Shredded cheddar cheese | 3/4 cup, divided | |
| Crispy bacon, cooked and crumbled | 6 slices, divided | |
| Kosher salt and freshly ground black pepper | To taste |
Kitchen Equipment
For best results, consider these essential tools:
Step-by-Step Instructions
1. Prep and Bake the Potatoes
- Arrange rack in the center of your oven and preheat to 400°F.
- Prick each potato with a fork or sharp chef’s knife.
- Drizzle lightly with extra-virgin olive oil.
- Wrap each potato tightly in foil.
- Bake potatoes directly on a baking sheet for 1 hour, or until tender when pierced.
2. Prepare Filling
- Remove potatoes from oven and unwrap. Let them cool slightly.
- Cut a slit lengthwise in the top of each potato and gently scoop the flesh into a mixing bowl, leaving skins intact.
- Add white scallion parts, butter, chives, sour cream, half the shredded cheddar, and half the bacon.
- Season generously with salt and pepper.
3. Assemble and Finish
- Spoon the creamy mixture back into each potato skin, mounding the filling.
- Sprinkle the tops with remaining cheddar.
- Return filled potatoes to the oven and bake another 5 minutes, until cheese is melted.
- Top with reserved green scallions and remaining bacon before serving.
Pro Tips for Perfect Baked Potatoes
- Choose russet potatoes for fluffiest texture.
- Don’t skip pricking the potatoes or they may burst during baking!
- For an extra crispy skin, unwrap and place directly on the rack for the last 10 minutes.
- Want a shortcut? Use your air fryer for faster results.
Variations
- Swap cheddar for mozzarella, jack, or your favorite cheese.
- Add steamed broccoli, roasted garlic, or sautéed mushrooms for more flavor.
- For vegetarian: skip the bacon and add roasted veggies or plant-based bacon bits.
Serving Suggestions
Serve these loaded baked potatoes alongside:
- A fresh green salad for balance.
- Grilled chicken or steamed vegetables for a complete meal.
- Use mini potatoes for a party appetizer or snack.
Frequently Asked Questions: Loaded Baked Potatoes
How do I know when the potatoes are done?
Potatoes are cooked through when a knife slides easily into the center. Bake times may vary slightly based on size.
Can I make these ahead?
Yes! Bake and fill the potatoes, then chill. Bake 10 minutes at 400°F to reheat and melt the cheese.
How do I store leftovers?
Wrap cooled potatoes tightly and refrigerate up to 3 days. Reheat in the oven or air fryer for best texture.
What else can I use as toppings?
Try salsa, diced tomatoes, jalapeños, or hot sauce for a flavor kick.
Kitchen Equipment Recommendations
Making stuffed baked potatoes is even easier with these tools:
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PrintLoaded Baked Potato Recipe : Easy, Cheesy Dinner for the Whole Family!
Classic loaded baked potatoes filled with creamy, cheesy goodness and crispy bacon. A perfect, comforting family dinner.
- Prep Time: 5 min
- Cook Time: 65 min
- Total Time: 1 hr 10 min
- Yield: 4 servings
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
4 large russet potatoes
Extra-virgin olive oil, for drizzling
2 scallions, thinly sliced, white and green parts separated
4 Tbsp. unsalted butter
1/4 cup sliced chives
1/4 cup sour cream
3/4 cup shredded cheddar, divided
6 slices cooked crispy bacon, crumbled, divided
Kosher salt
Freshly ground black pepper
Instructions
1. Arrange rack in center of oven; preheat to 400°. Prick potatoes all over with a fork or sharp knife. Drizzle with oil, tightly wrap in foil.
2. Bake potatoes until a knife can be easily inserted into center, about 1 hour.
3. Unwrap potatoes and cut lengthwise slits in the top. Carefully scoop out flesh from center into a bowl. Add white scallion parts, butter, chives, sour cream, half of cheddar, and half of bacon; season with salt and pepper.
4. Spoon filling back into each potato, mounding on top. Sprinkle with remaining cheese.
5. Continue to bake potatoes until cheese is melted, about 5 minutes. Top with green scallion parts and remaining bacon.
Notes
To save time, use an air fryer or cook potatoes in advance.
Customize toppings with broccoli, salsa, or alternate cheeses.
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