I’m excited to share my recipe for Loaded Baked Potatoes with Cheese and Bacon—a cozy, indulgent twist on the classic large baked potatoes in the oven. These aren’t just any baked potatoes—they’re ultra-creamy, exploding with melty cheddar cheese, crisp bacon, and a tangy sour cream drizzle. Imagine the best baked potatoes in the oven, but taken to a next‑level comfort-food realm. This dish is perfect for casual weeknight dinners, hearty side dishes at gatherings, or even a crowd-pleasing appetizer. Let’s dive in!
Loaded Baked Potatoes with Cheese and Bacon
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Side Dish
Cuisine American, British
Baking sheet (alternatively, an oven-safe baking dish works fine)
Aluminum foil (helps steam the potatoes and makes cleanup easier)
Skillet or frying pan (for bacon)
Mixing bowl (to mash potato filling)
Fork or potato masher
Measuring spoons and cups
Cheese Grater (if shredding your own cheese)
- 4 large russet potatoes just the right size for twice baked potatoes in the oven
- 4 strips of thick-cut bacon
- 1 cup sharp cheddar cheese shredded (feel free to substitute pepper jack for extra heat)
- ¼ cup unsalted butter softened
- ½ cup sour cream
- 3 tablespoons milk whole or 2%
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons sliced green onions for garnish
Prep and Bake the Potatoes
Preheat your oven to 425°F (220°C)—that's the best temperature for cooking baked potatoes in oven so you get a crisp skin with fluffy insides. Wash and scrub the russet potatoes well, then pat dry with paper towels. Use a fork to poke each potato 5–6 times (helps steam escape). Rub each potato with a bit of olive oil, then sprinkle with ½ teaspoon kosher salt. Place them directly on a foil-lined baking sheet or directly on oven rack for classic large baked potatoes in the oven. Bake for about 55–65 minutes, or until a skewer easily pierces the center—this is the best way to tell if it's done. (That’s how long to bake potatoes in oven for ideal texture.)
Crisp the Bacon
While the potatoes cook, fry the bacon over medium heat until golden crisp, about 6–8 minutes. Transfer to paper towels to drain, then crumble or chop into small bits.
Scoop and Mash
Once the potatoes are tender, remove from oven. Carefully slice each potato lengthwise, avoiding cutting all the way through. Scoop out the fluffy interior into a bowl, leaving about ¼-inch shell around the edges. (If you want cheesy baked potatoes, save a little cheese to sprinkle over the shells later.)
Mix the Filling
Into the bowl with the potato flesh, add softened butter, sour cream, milk, garlic powder, ¼ tsp salt, and ¼ tsp pepper. Mash until creamy but still slightly chunky. Stir in half the shredded cheddar and half the bacon pieces.
Refill and Dress
Spoon the creamy cheese-and-bacon mixture back into the potato shells. Sprinkle each with remaining cheese and bacon. These are technically mini twice baked potatoes in the oven: you’ll give them a second bake to melt cheese and develop flavor.
Second Bake
Return filled potatoes to oven and bake for 10–12 minutes, or until cheese is fully melted, edges are slightly golden, and the tops look irresistibly bubbly. For extra crispiness on top, you can broil for an additional 1–2 minutes—just watch closely!
Garnish and Serve
Remove from oven and let cool briefly. Sprinkle with sliced green onions and serve hot. Don’t forget to include some baked potato sides like steamed broccoli or a fresh salad to balance the richness.
Pairings
These loaded baked potatoes pair wonderfully with:
- A crisp green salad with lemon vinaigrette—refreshing contrast to the richness
- Grilled chicken or sausages for a full-on comfort-food feast
- Steamed asparagus, roasted Brussels sprouts, or corn on the cob to round out the plate
- A cup of warm tomato soup—comfort food squared
- If you want extra decadence, serve with buffalo wings and coleslaw for a game‑day spread
FAQs
1. Can I use sweet potatoes instead of russet?
Sure! The method stays the same, though texture will feel a bit creamier and sweeter. Just adjust bake time—sweet potatoes often cook a bit faster.
2. Is it better to use russet or Yukon gold?
Russets are ideal—they’re starchy, make great twice baked potatoes, and get a fluffy interior. Yukon golds are creamier and denser; use them if you like a creamier filling.
3. Do I have to do the second bake?
The second bake is what transforms this into cheesy baked potatoes and makes them delightfully melty. Without it, you’d have scooped and filled potatoes that aren’t hot or cohesive.
4. How can I make them vegetarian?
Simply omit bacon and stir in sautéed mushrooms, caramelized onions, or spinach for savory flavor. Or use vegetarian bacon bits.
5. Can I prep ahead?
Absolutely. Bake the potatoes, scoop and mix the filling, then chill. When ready, fill, bake until hot, sprinkle cheese and bacon, then give them the 10–12 minute finishing bake.
