Our Loaded Baked Potato recipe is about to become your new go-to dish that promises a “wow” with every bite. Picture this: fluffy, steamy potatoes packed with the crispiest bacon, melted cheese that stretches for days, a dollop of tangy sour cream, and a sprinkle of green onion that’ll make your taste buds dance. This isn’t just any side dish; it’s a main event that’ll steal the spotlight at your dinner table.
Why You’ll Love This Easy Dinner
- Crowd-Pleaser: Hosting a dinner party? A family get-together? Loaded baked potatoes are like the life of the party – they fit in anywhere and everyone wants to be their friend.
- Budget-Friendly: Potatoes are the canvas, and your pantry staples are the paint. No need to buy truffle oil or saffron – everyday ingredients make this dish shine.
- Meal Prep Mvp: Bake a bunch, load ’em up, and you’ve got lunch, dinner, or even a snazzy snack for days. Meal prep? More like meal success.
Ever since we found out you can make baked potatoes in the slow cooker we have been obsessed with eating spuds for dinner. These are almost like twice-baked potatoes but easier and still loaded with flavor. I’d even go so far as to say this these are the best potatoes and the perfect side dish. Almost like creamy mashed potatoes but with an upgrade.
We’re talking a fluffy, buttery base that melts in your mouth, paired with a sharp, gooey cheese that strings out with every forkful. The crispy, smoky bacon adds a crunch that contrasts divinely with the softness of the spud. A dollop of cool, tangy sour cream brings a refreshing zing that balances the hearty warmth, while the fresh green onions sprinkle on an herby whisper that says, “Hey, I’m fancy.” It’s a symphony of textures and flavors that turns the ordinary potato into a culinary Rockstar. It’s comfort food with a capital C, and trust me, your palate will be screaming for an encore!
Stuffed Baked Potato Recipe Ingredients
- Potatoes: Russet potatoes work best for a baked potato recipe. They are typically large, filling, and inexpensive which are all check boxes for the perfect baked potato.
- Butter: Salted or unsalted butter will work with this recipe. It helps to soften the potato’s flesh, making it more indulgent and easier to mix with the added toppings for a consistent flavor in every bite.
- Sour Cream: It cuts through the richness with its tangy profile, offering a refreshing contrast to the warm, hearty potato and savory toppings.
- Cheese: Cheddar cheese is a classic choice due to its sharp taste and smooth melting qualities, which add a rich depth to the potato.
- Green Onion: Green onion or chives. They’re not as overpowering as larger onions, which makes them a perfect addition for a subtle depth of flavor.
- Bacon: We recommend cooking your bacon in advance to speed up the process.
- Salt and Pepper: Kosher salt and black pepper are staples and really take this quick dinner from good to great.
Remember, these are all suggestions. You can add any of your favorite toppings, which is one of the best things about this recipe! Scroll down to the recipe card for the full list of ingredients needed.
How To Make A Loaded Baked Potato
- PREP: Preheat the oven to 400°F (200°C) and wash and scrub the potatoes, then pat it dry. Prick the potatoes with a fork several times to allow steam to escape. Rub the skin with olive oil and sprinkle with salt for a crispy skin or wrap in aluminum foil.
- BAKE: Place the potato directly on the middle rack of the oven (with a baking sheet on the rack below to catch drips) and bake for about 50-60 minutes, or until the skin is crispy and the inside is soft. Or try to make these in the air fryer! Super simple and the same delicious results.
- SLICE: Once the potato is baked, carefully remove it from the oven. Slice the top open with a cross-cut, and push the ends towards each other to open it up. Fluff the inside potato flesh with a fork.
- MIX: Add a pat of butter and let it melt into the hot potato. Sprinkle with salt and pepper to taste and mash in along with the sour cream. Add the grated cheese so that it melts from the warmth of the potato mixture along with the bacon and green onion.
- ENJOY: Serve your loaded baked potato hot, right after assembling, to enjoy the melty, gooey goodness at its best.
- Oven Mitts (affiliate): To safely handle the hot potatoes.
- Baking Sheet (affiliate): Placed under the potatoes while in the oven to catch any drips.
- Cheese Grater (affiliate): For freshly grated cheese that melts perfectly.
- Sharp Knife (affiliate): To slice open the baked potato and chop toppings.
Yes, for a quicker option, you can microwave your potato. Pierce it with a fork, then microwave on high for about 5 minutes, flipping halfway through. However, for that crispy skin, finish it off in the oven for 10-15 minutes at 400°F (200°C) if possible.
The most popular toppings include shredded cheese, sour cream, chives, bacon bits, and butter. But feel free to get creative with options like chili, broccoli, pulled pork, or even salsa and guacamole for a twist. These make the perfect side dish to serve at a party. No one can resist a baked potato bar!
The skin should be crispy, and the inside should be soft and fluffy. A fork should easily pierce the potato without any resistance.
Yes, you can bake the potatoes ahead of time and reheat them when ready to serve. Just be sure to add the toppings fresh after reheating for the best taste and texture.
The oven is the best method. Preheat to 350°F (175°C), place the potato on a baking sheet, and heat for about 15-20 minutes or until thoroughly warm. Microwave reheating is quicker but may soften the skin too much.
Store them in an airtight container in the refrigerator for up to 3-4 days. Be mindful that some toppings, like sour cream, may not reheat well.
Easy Loaded Baked Potatoes
- 4 large russet potatoes
- 1/4 cup butter
- 1 cup sour cream
- 1 cups shredded cheese
- 4 slices bacon cooked and crumbled
- 2 green onions sliced
- salt and pepper
- Preheat the oven to 400°F (200°C) and wash and scrub the potatoes, then pat it dry. Prick the potatoes with a fork several times to allow steam to escape. Rub the skin with olive oil and sprinkle with salt for a crispy skin or wrap in aluminum foil.
- Place the potato directly on the middle rack of the oven (with a baking sheet on the rack below to catch drips) and bake for about 50-60 minutes, or until the skin is crispy and the inside is soft.
- Once the potato is baked, carefully remove it from the oven. Slice the top open with a cross-cut, and push the ends towards each other to open it up. Fluff the inside potato flesh with a fork.
For each potato
- Add a tablespoon of butter and let it melt into the hot potato. Sprinkle with salt and pepper to taste and mash in along with 1/4 cup of sour cream.
- Add 1/2 cup of cheese so that it melts from the warmth of the potato mixture along with 1 slice of bacon and green onion.