Loaded Baked Potatoes are an experience, not just a side dish. They have fluffy middles, crisp salty skins, and classic toppings such as bacon, cheese, and sour cream. They’re one of those comfort foods my family and I never get tired of.
I don’t want to brag, but after 25 years in the kitchen, I can confidently say I’ve cracked the code for perfect potatoes. It must be why my family and I are huge fans of side dishes. These perfectly seasoned Ranch Potatoes and my Italian Patate al Forno are two of our weekly staples.
Loaded Baked Potatoes
My daughter would happily eat potatoes for every meal, so naturally, my loaded baked potatoes were a total hit with her. They have a well-seasoned, golden-brown crust and a buttery, pillowy interior piled high with bacon, cheddar, sour cream, and chives. I could seriously go for one right now.
I’ve spent years perfecting this recipe so my family can enjoy indulgent, steakhouse-style spuds without dropping a fortune at a restaurant. I stuck with classic toppings here, but the options are wide open. I even put a few delicious combinations together to take out the guesswork.
If you go classic, these baked potatoes are the perfect side for any main dish, from London Broil to classic roast chicken. But honestly, they’re a great meal on their own, whether you pile on traditional toppings or get creative.
Ingredients and Substitutions
- Oil – I coat the potato skins in olive oil before roasting.
- Salt – I rubbed the outside of the potatoes with a good amount of salt for extra-crispy skin. Flaky salt is best, like kosher salt or sea salt.
- Potatoes – Russet potatoes are what I used.
- Bacon – One of my favorite baked potato toppings. I have a simple guide on how to bake bacon on my blog, but pre-cooked bacon is a perfect time-saver.
- Sour Cream – Another must-have topping.
- Butter – I always use unsalted butter.
- Cheese – Sharp cheddar cheese, shredded straight from the block, is my go-to.
- Herbs – Fresh chives are my absolute favorite. Sliced scallions work, too.
How to Make Loaded Baked Potatoes
Coat the potatoes: I start by mixing the olive oil and salt in a large bowl. I dip one potato at a time into the oil-salt mixture until it is generously coated. When done, I arrange the coated potatoes on a parchment-lined sheet tray.
Bake: I bake the potatoes for about 60 minutes.
Prepare the toppings: Meanwhile, I make the crispy bacon, shred the cheese, and get the rest of my toppings ready.
Rest: When the potatoes are done, I remove them from the oven and let them rest for 10 minutes.
Slice open: Next, I use a knife to slice the tops off of each potato. I press the ends together to expose the soft, fluffy inside.
Add toppings: Before serving, I pile the crispy bacon, sour cream, butter, shredded cheese, and fresh chives in the middle of each baked potato.
Chef Tip + Notes
What makes these loaded potatoes as good as my Perfect Baked Potatoes is the crispy salted skin. Never underestimate that crispy, golden, salt-encrusted potato skin. Take the time to evenly coat the outside of each potato in a healthy layer of oil and salt. Trust me, it’ll make you want to devour every bite.
- Dry the potatoes: I always dry the potatoes with a clean kitchen towel after rinsing and scrubbing. Any moisture left on the outside can cause them to steam rather than crisp.
- Foil or no foil? I never wrap my baked potatoes in foil because it steams them and makes the skin soft. I want a golden, crunchy crust.
- To poke holes or not? I skipped piercing the potatoes with a fork because this can cause the inside to dry out.
- Rest after baking: I give the potatoes 10 minutes to rest after coming out of the oven for two reasons: (1) A cooler potato is easier to handle, and (2) it helps the inside become much lighter and fluffier.
- Twice-baked loaded potatoes: If you really want to go all out, scoop out the middle of the roasted potatoes, mash them with butter, sour cream, and cheese, and then spoon the mixture back into the crispy potato skins. Bake again until golden on top.
Baked Potato Topping Ideas
I like to serve these loaded baked potatoes baked potato bar-style. I fill a few bowls with bacon, cheese, chives, and sour cream, place the buttered baked potatoes on the side, and let my wife and daughter have first pick.
These topping combos will take things to the next level:
- BBQ pulled pork – Toss pulled pork in BBQ sauce, then top it with a scoop of creamy coleslaw.
- Broccoli & cheddar – A classic! Steamed broccoli, cheddar cheese sauce, and crispy bacon are always good.
- Buffalo chicken – Coat shredded rotisserie chicken in buffalo sauce, then drizzle with blue cheese or ranch dressing.
- Chili & cheese – Spoon some bean chili over the potato, then finish it with cheddar, sour cream, and diced red or green onions.
- French onion – Top with shredded Gruyère or Swiss cheese and caramelized onions.
Make-Ahead and Storage
Make-Ahead: These potatoes should be served as soon as the toppings are added. When I want to save time, or I’m prepping a baked potato bar for parties, I’ll make the toppings in advance and bake the potatoes about an hour before serving.
How to Store: Cover leftover baked potatoes and refrigerate for up to 3 days. Any toppings should be stored separately.
How to Reheat: Place the potatoes on a metal sheet pan and warm them in a 350°F oven for about 15 minutes.
More Potato Recipes
- Hasselback Potatoes
- Easy Domino Potatoes
- Crispy Smashed Potatoes
- Oven Roasted Potatoes
- Potato Wedges
Loaded Baked Potatoes Recipe
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons salt
- 4 large rinsed and dried russet potatoes
- 6 strips cooked crisp bacon, diced
- ½ cup sour cream
- 4 tablespoons unsalted butter
- ½ cup shredded sharp cheddar cheese
- ¼ cup thinly sliced fresh chives
Instructions
- Preheat the oven to 375°.
- Add the oil and salt to a large bowl.
- Take one potato at a time and add it to the bowl; completely coat it with olive oil and salt. Transfer them to a sheet tray lined with parchment paper.
- Bake on the middle rack at 375° for 60 minutes. While these are in the oven, prepare the crispy cooked bacon and shredded cheese.
- When the potatoes are done baking, remove them from the oven and let them cool for 10 minutes.
- Using a knife or fork, make an incision in the top of the potato and press together using both hands, exposing the fluffy inside of the potato.
- Evenly add the chopped, crispy cooked bacon, sour cream, butter, cheese, and chives to the top.
Loaded Baked Potatoes Recipe