Name: Loaded Baked Potatoes Recipe
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 medium baking potatoes; 1 tsp olive oil; salt and pepper; ¼ cup sour cream; 2 tbsp butter; ½ cup Cheddar Cheese; optional add-ins:; ½ cup Cheddar Cheese; ¼ cup parmesan cheese; 2 Green Onions; 4 slices Bacon; 6 cloves garlic

Loaded baked potatoes are the perfect comfort food, combining fluffy potato insides with a savory mix of cheeses, bacon, and more. They're ideal for a hearty side dish or even as a main course when you're craving something warm and satisfying. With this straightforward recipe, you'll have deliciously loaded baked potatoes in no time.

Photos of Loaded Baked Potatoes Recipe

Some ingredients you may need to pick up from the supermarket include sour cream, cheddar cheese, parmesan cheese, green onions, and bacon. These items might not be staples in your pantry, but they're essential for creating the rich, flavorful filling that makes these baked potatoes a standout dish.

Ingredients for Loaded Baked Potatoes Recipe

Baking potatoes: These are the base of your dish, providing the fluffy and starchy interior.

Olive oil: Used to coat the potatoes, giving them a crispy skin.

Salt: Enhances the flavor of the potatoes and the filling.

Pepper: Adds a bit of spice and depth to the flavor.

Sour cream: Adds creaminess and a slight tang to the filling.

Butter: Helps to make the potato filling rich and smooth.

Cheddar cheese: Melts beautifully, providing a gooey and flavorful topping.

Parmesan cheese: Adds a nutty, salty flavor to the filling.

Green onions: Provides a fresh, mild onion flavor and a bit of crunch.

Bacon: Adds a smoky, savory element to the dish.

Garlic: Brings a robust flavor to the filling and overall dish.

One reader, Baily Goodrich says:

These loaded baked potatoes are a hit! The creamy filling with sour cream and butter is perfectly seasoned, and the optional add-ins like bacon and cheddar cheese take it to the next level. Easy to make and absolutely delicious. A must-try for any potato lover!

Baily Goodrich

Techniques Required for Making Loaded Baked Potatoes

How to poke holes in potatoes: Use a fork to pierce the potatoes several times to allow steam to escape during baking. How to coat potatoes with olive oil and salt: Rub the potatoes with olive oil and sprinkle salt evenly over the surface. How to bake potatoes: Place the prepared potatoes on a baking sheet and bake in a preheated oven at 375 degrees F for 50 to 60 minutes. How to scoop out potato flesh: After baking, cut the potatoes in half lengthwise and use a spoon to carefully scoop out the flesh, leaving a thin shell. How to mash potatoes: Combine the scooped potato flesh with sour cream, butter, salt, and pepper, then mash until smooth. How to add desired add-ins: Mix in additional ingredients like cheddar cheese, parmesan cheese, green onions, bacon, or garlic as desired. How to fill potato skins: Spoon the mashed potato mixture back into the potato shells. How to bake filled potatoes: Place the filled potato skins back in the oven and bake until heated through and the cheese is melted, about 10 to 20 minutes.

How To Make Loaded Baked Potatoes

Loaded with cheese, sour cream, and more creamy goodness, these baked potatoes is a cheesy haven for anyone who searches for the perfect comfort food!

Preparation: 5 minutes

Cooking: 1 hour 5 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

4medium baking potatoes,scrubbed
1tspolive oil
salt and pepper
¼cupsour cream
2tbspbutter,melted
½cupcheddar cheese

Optional Add-Ins:

½cupcheddar cheese,shredded
¼cupparmesan cheese,shredded
2green onions,thinly sliced
4slicesbacon,cooked. crumbled
6clovesgarlic,roasted, finely chopped

Instructions

Preheat the oven to 375 degrees F.
Poke holes in the potatoes with a fork. Coat the outside of each potato with olive oil and salt to taste.
Bake for 50 to 60 minutes. Remove from the oven and cool for about 20 minutes.
Cut each potato into ½ lengthwise and use a spoon to scoop out the flesh, leaving a ⅛-inch shell.
Combine the scooped potato with sour cream, butter, and salt and pepper to taste. Mash until smooth.
Add desired add-ins and stir to combine. Spoon the filling into each potato skin and top with cheddar cheese.
Bake for 1 to 20 minutes or until heated through and cheese is melted.

Recipe Notes

Be sure to poke holes in the potatoes with a fork before baking. Otherwise, they could explode in the oven.
These baked potatoes can be cooked in the microwave or air fryer if desired.
Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350 degrees F for 35 to 40 minutes.
If using thin-skinned potatoes (red potatoes or Yukon gold), leave a thicker skin when scooping out the flesh.

Nutrition

Calories: 559.72kcal
Fat: 35.03g
Saturated Fat: 17.30g
Trans Fat: 0.66g
Monounsaturated Fat: 11.59g
Polyunsaturated Fat: 2.97g
Carbohydrates: 42.67g
Fiber: 3.30g
Sugar: 2.42g
Protein: 20.35g
Cholesterol: 81.86mg
Sodium: 743.81mg
Calcium: 397.36mg
Potassium: 1052.74mg
Iron: 2.39mg
Vitamin A: 187.09µg
Vitamin C: 15.08mg

Technique Tip for Perfect Loaded Baked Potatoes

For perfectly crispy potato skins, after scooping out the flesh, brush the insides with a bit more olive oil and place them back in the oven for an additional 10 minutes before adding the filling. This extra step ensures a delightful crunch in every bite.

Time-Saving Tips for Preparing Loaded Baked Potatoes

Prepare ingredients in advance: Cook bacon and chop green onions and garlic ahead of time to streamline the process.

Use a microwave: Start cooking the potatoes in the microwave for 5-7 minutes before transferring them to the oven to cut down on baking time.

Pre-shred cheese: Shred cheddar cheese and parmesan cheese beforehand to save time during assembly.

Batch cooking: Bake extra potatoes and store them in the fridge for quick assembly later in the week.

One-pan cleanup: Use a single baking sheet lined with foil for easy cleanup after baking the potatoes.

Substitute Ingredients For Loaded Baked Potatoes Recipe

baking potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins A and C.
olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a mild flavor, making it a good alternative for roasting.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and less fat.
butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and has a similar consistency to butter.
cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements baked potatoes.
cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a creamy texture and mild taste, making it a versatile substitute.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.
green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.
bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative with a similar smoky flavor.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can be used in similar quantities.

Presentation Ideas for Loaded Baked Potatoes

Select the perfect baking potatoes: Choose medium baking potatoes that are uniform in size to ensure even cooking.
Prepare the potatoes meticulously: Poke holes in the potatoes with a fork, coat them with olive oil, and season with salt to enhance the flavor.
Bake to perfection: Bake the potatoes at 375 degrees F for 50 to 60 minutes until they are tender and the skins are crispy.
Cool and scoop: Allow the potatoes to cool for about 20 minutes. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a ⅛-inch shell.
Create a creamy filling: Mash the scooped potato flesh with sour cream, butter, and season with salt and pepper until smooth.
Incorporate gourmet add-ins: Mix in desired add-ins such as extra cheddar cheese, parmesan cheese, finely chopped green onions, crispy bacon bits, and roasted garlic for a burst of flavor.
Stuff and top: Spoon the creamy filling back into the potato skins and generously top with cheddar cheese.
Final bake: Bake the stuffed potatoes for an additional 10 to 20 minutes until they are heated through and the cheese is melted and bubbly.
Plate with finesse: Arrange the loaded baked potatoes on a pristine white plate, garnishing with a sprinkle of fresh green onions and a drizzle of sour cream for an elegant presentation.

Essential Tools for Making Loaded Baked Potatoes

Oven: Used to bake the potatoes until they are tender and cooked through.
Fork: Used to poke holes in the potatoes to allow steam to escape during baking.
Baking sheet: Holds the potatoes while they bake in the oven.
Knife: Used to cut the baked potatoes in half lengthwise.
Spoon: Used to scoop out the flesh of the baked potatoes.
Mixing bowl: Used to combine the scooped potato flesh with sour cream, butter, and other ingredients.
Potato masher: Used to mash the potato mixture until smooth.
Measuring spoons: Used to measure out the olive oil, salt, and other ingredients.
Cheese grater: Used to grate the cheddar and parmesan cheese if not pre-grated.
Cutting board: Provides a surface for cutting the green onions and other add-ins.
Skillet: Used to cook the bacon until crispy.
Garlic press: Used to mince the garlic cloves.
Oven mitts: Used to safely handle the hot baking sheet and potatoes.
Serving platter: Used to present the finished loaded baked potatoes.

Storing and Freezing Loaded Baked Potatoes

Let the loaded baked potatoes cool completely before storing or freezing. This will prevent them from becoming soggy and will help maintain their texture.
To store in the refrigerator, wrap each potato individually in plastic wrap or aluminum foil. Place the wrapped potatoes in an airtight container and store in the refrigerator for up to 3-4 days.
To freeze, wrap each potato tightly in plastic wrap or aluminum foil. Place the wrapped potatoes in a freezer-safe container or a resealable freezer bag. Label the container or bag with the date and contents.
Frozen loaded baked potatoes can be stored for up to 2-3 months in the freezer.
To reheat refrigerated potatoes, unwrap them and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
To reheat frozen potatoes, unwrap them and place them on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and the cheese is melted and bubbly.
Alternatively, you can reheat the potatoes in the microwave. Place the unwrapped potato on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.
For best results, consume the reheated loaded baked potatoes immediately. Reheating them multiple times may cause the quality and texture to deteriorate.

How To Reheat Leftover Loaded Baked Potatoes

Preheat your oven to 350°F (175°C). Place the leftover loaded baked potatoes on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes, or until they are heated through. This method helps to retain the moisture and prevent the potatoes from drying out.
If you have an air fryer, you can reheat your loaded baked potatoes quickly and easily. Set the air fryer to 350°F (175°C) and place the potatoes in the basket. Cook for 5-7 minutes, or until they are heated through and the cheese is melted and bubbly.
For a quick and easy reheat, use your microwave. Place the leftover loaded baked potatoes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until they are heated through. Be careful not to overheat them, as this can cause the potatoes to become rubbery.
If you want to add a crispy texture to your reheated loaded baked potatoes, try using a skillet. Melt a tablespoon of butter in a skillet over medium heat. Cut the potatoes in half and place them cut-side down in the skillet. Cook for 3-4 minutes, or until they are heated through and the cut side is crispy and golden brown.
For a more hands-off approach, use your slow cooker. Place the leftover loaded baked potatoes in the slow cooker and cover them with the lid. Cook on low for 2-3 hours, or until they are heated through. This method is great if you have a large batch of leftover potatoes to reheat.

Interesting Fact About Loaded Baked Potatoes

A fun fact about this loaded baked potatoes recipe is that baking potatoes with their skins on helps retain more nutrients, such as fiber, potassium, and vitamin C, compared to peeling them.

Is Making Loaded Baked Potatoes at Home Cost-Effective?

This loaded baked potatoes recipe is quite cost-effective for a household. The main ingredients like potatoes, cheddar cheese, and sour cream are affordable and easily accessible. Optional add-ins like bacon and green onions add flavor without significantly increasing the cost. Overall, the approximate cost for a household of 4 people is around $10-$15 USD. Considering the deliciousness and satisfaction it brings, I would rate this recipe a solid 8 out of 10.

Are Loaded Baked Potatoes Healthy or Unhealthy?

The loaded baked potatoes recipe, while undeniably delicious, leans more towards the unhealthy side due to its high content of saturated fats and calories. The generous amounts of sour cream, butter, and cheese contribute to the dish's richness but also increase its fat content. Additionally, the bacon adds extra saturated fat and sodium to the recipe. However, the recipe does include some healthy elements, such as the use of olive oil and the inclusion of green onions, which provide a small amount of vitamins and minerals.

To make this recipe healthier, consider the following modifications:

Reduce the amount of sour cream, butter, and cheese used, or opt for low-fat alternatives
Replace half of the sour cream with plain Greek yogurt for a protein boost and lower fat content
Use turkey bacon instead of regular bacon to reduce saturated fat and calories
Incorporate more vegetables, such as chopped broccoli or diced bell peppers, to increase the dish's nutrient density
Use a combination of reduced-fat cheddar cheese and a stronger-flavored cheese, such as sharp cheddar or parmesan, to maintain the cheesy flavor while reducing overall cheese quantity

Editor's Opinion on Loaded Baked Potatoes

This loaded baked potatoes recipe offers a delightful blend of textures and flavors. The crispy potato skins contrast beautifully with the creamy, cheesy filling. The addition of sour cream and butter ensures a rich, smooth consistency, while optional add-ins like bacon, green onions, and garlic elevate the dish. However, the baking time could be optimized, and the final bake duration seems unclear. Clarifying these steps would enhance the recipe's precision. Overall, it's a versatile and satisfying dish perfect for a hearty meal or a crowd-pleasing side.

Enhance Your Loaded Baked Potatoes Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the crispy, caramelized edges of Brussels sprouts drizzled with a tangy balsamic glaze. The slight bitterness of the sprouts pairs perfectly with the creamy, cheesy goodness of your loaded baked potatoes.

Garlic Butter Shrimp: Succulent shrimp sautéed in a rich garlic butter sauce can elevate your meal to a whole new level. The savory, buttery notes of the shrimp complement the hearty flavors of the potatoes.

Caprese Salad: A refreshing Caprese salad with juicy tomatoes, fresh basil, and creamy mozzarella drizzled with a hint of olive oil and balsamic vinegar can add a burst of freshness to your plate.

Creamy Tomato Basil Soup: A warm bowl of creamy tomato basil soup can be the perfect companion to your loaded baked potatoes. The rich, velvety texture of the soup balances the crispy potato skins and cheesy filling.

Apple Walnut Salad: For a touch of sweetness and crunch, an apple walnut salad with crisp apples, crunchy walnuts, and a light vinaigrette can provide a delightful contrast to the savory potatoes.

Similar Recipes to Loaded Baked Potatoes

Twice-Baked Potatoes: Imagine the creamy goodness of mashed potatoes stuffed back into their crispy potato skins and topped with melted cheese. This dish is perfect for a comforting main course or a hearty side dish.

Cheesy Potato Skins: Crispy potato skins loaded with gooey cheddar cheese, crispy bacon, and a dollop of sour cream. These are the ultimate appetizers for any party or game day.

Potato Casserole: Layers of thinly sliced potatoes baked in a rich cream sauce with cheddar and parmesan cheese. This casserole is a crowd-pleaser and pairs perfectly with any meat dish.

Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic and a touch of butter. This classic side dish is elevated with the rich, aromatic flavor of garlic.

Potato Soup: A warm and comforting soup made with tender potatoes, onions, and a creamy broth. Top it with bacon bits and green onions for an extra burst of flavor.

Appetizer and Dessert Pairings for Loaded Baked Potatoes

Appetizers:

Stuffed Mushrooms: Delight your guests with Stuffed Mushrooms, a savory bite-sized treat. Start by selecting large mushroom caps and remove the stems. Create a delectable filling using cream cheese, garlic, and herbs. Add a touch of parmesan for a rich, nutty flavor. Fill each mushroom cap generously and bake until golden brown. The result is a creamy, flavorful appetizer that pairs perfectly with a crisp white wine.

Bruschetta: Transport your taste buds to Italy with Bruschetta. Begin with slices of toasted baguette, brushed with olive oil and a hint of garlic. Top each slice with a vibrant mixture of diced tomatoes, fresh basil, and a drizzle of balsamic glaze. The combination of crunchy bread and juicy tomatoes creates a refreshing and satisfying starter, perfect for any gathering.

Desserts:

Chocolate Lava Cake: Imagine a rich, decadent dessert that oozes warm, gooey chocolate with every bite. This indulgent treat is perfect for those who crave a luxurious finish to their meal. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.

Lemon Meringue Pie: For a refreshing and zesty dessert, consider a classic pie that combines a tangy lemon filling with a light, fluffy meringue. The crisp crust provides a delightful contrast to the smooth, tart filling. Top it with a golden-brown meringue that adds a touch of sweetness and a beautiful presentation. This dessert is perfect for spring and summer gatherings, offering a bright, citrusy finish to any meal.

Why trust this Loaded Baked Potatoes Recipe:

This recipe for loaded baked potatoes is a surefire hit because it combines the perfect balance of creamy sour cream, buttery mashed potatoes, and melty cheddar cheese. The addition of crispy bacon and fresh green onions elevates the flavor profile, making it a crowd-pleaser. With easy-to-follow instructions and simple ingredients, this dish is both accessible and delicious. Trust this recipe to deliver a comforting and satisfying meal every time.

Share your thoughts and experiences with this Loaded Baked Potatoes Recipe in the Recipe Sharing forum section. Let's discuss any tweaks or variations you've tried!

FAQ:

How do I know when the potatoes are done baking?

I usually poke them with a fork to check if they're tender all the way through. If the fork goes in easily, they're done.

Can I use a different type of cheese?

Absolutely! Feel free to swap out the cheddar for any cheese you like. Gouda, mozzarella, or even blue cheese can be great.

What can I use instead of sour cream?

You can use Greek yogurt or even cream cheese as a substitute. Both will give you that creamy texture.

How do I make the potatoes crispy on the outside?

Make sure to coat them well with olive oil and salt before baking. You can also bake them a bit longer if you like them extra crispy.

Can I make these ahead of time?

Yes, you can prepare them up to the point of the second bake. Just store them in the fridge and bake them when you're ready to serve.