the Filling
2 tablespoons butter
½ cup sour cream
½ cup shredded sharp cheddar cheese
¼ cup milk
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
Toppings
½ cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
¼ cup sour cream
3 green onions, thinly sliced
2 tablespoons chopped fresh chives, optional
Freshly ground black pepper, to taste
Instructions
1. Prepare the Potatoes
Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly. Dry them completely with a clean towel.
Using a fork, pierce each potato 6–8 times around the surface. This allows steam to escape while baking.
2. Season the Potato Skins
Rub each potato with olive oil.
Sprinkle all over with salt and black pepper.
Place the potatoes directly on the oven rack or on a baking sheet.
3. Bake
Bake for approximately 50–65 minutes, depending on the size of the potatoes.
The potatoes are ready when the skins are crisp and a knife or fork slides easily into the center.
For very large potatoes, additional baking time may be needed.
4. Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp.
Transfer to a paper towel-lined plate.
Once cool enough to handle, crumble the bacon into small pieces.
5. Open the Potatoes
Remove the potatoes from the oven.
Allow them to cool for approximately 5 minutes.
Using a sharp knife, make a long cut down the center of each potato, being careful not to cut completely through it.
Gently squeeze the ends to open the potato.
6. Make the Fluffy Filling
Carefully scoop most of the potato flesh into a bowl.
Leave a thin layer of potato inside the skins so the shells remain sturdy.
Add:
Butter
Sour cream
Milk
Garlic powder
Onion powder
Salt
Black pepper
½ cup shredded cheddar
Mash gently until creamy but still slightly fluffy.
For a richer filling, add another tablespoon of butter.
7. Stuff the Potatoes
Spoon the creamy potato mixture back into the potato skins.
Pile the filling slightly above the top of each potato.
Place the stuffed potatoes on a baking sheet.
8. Add the Cheese
Sprinkle the remaining ½ cup cheddar cheese generously over each potato.
Add some crumbled bacon on top.
9. Bake Again
Return the potatoes to the oven.
Bake at 400°F (205°C) for approximately 10–15 minutes, until the cheese has melted and the filling is hot.
For a more golden top, broil for 1–2 minutes, watching carefully.
10. Add the Final Toppings
Remove from the oven.
Top with:
Sour cream
Remaining bacon
Green onions
Fresh chives
Black pepper
Serve immediately while hot.
Best Tips for Perfect Loaded Baked Potatoes
Use russet potatoes: Their high starch content produces a fluffy interior and crispy skin.
Dry the potatoes well: Moisture on the skin can prevent it from becoming crisp.
Don’t wrap them in foil: Foil traps steam and produces softer skins.
Don’t overmix the filling: Overmixing can make mashed potatoes gummy. Mash just until creamy.
Use freshly shredded cheese: It melts smoothly and gives a better texture.
Crisp the bacon well: Crispy bacon provides the best contrast to the soft potato.
Optional Add-Ins
You can customize your loaded potatoes with:
Diced jalapeños
Cooked shredded chicken
Chopped broccoli
Caramelized onions
Diced ham
Pulled beef
Cooked ground beef
Chives
Ranch seasoning
Hot sauce
BBQ sauce
Variations
Loaded Chicken Potatoes
Add 1 cup cooked shredded chicken to the potato filling and top with cheddar and green onions.
Broccoli Cheddar Potatoes
Add 1 cup finely chopped steamed broccoli to the filling.
Spicy Loaded Potatoes
Add diced jalapeños, hot sauce, and a pinch of cayenne pepper.
BBQ Loaded Potatoes
Add pulled chicken or beef and drizzle with BBQ sauce before serving.
Vegetarian Loaded Potatoes
Simply omit the bacon and add sautéed mushrooms, broccoli, spinach, or roasted peppers.
Serving Suggestions
These potatoes pair especially well with:
Grilled chicken
Steak
BBQ chicken
Roast beef
Grilled salmon
Burgers
Green salad
Roasted vegetables
Grilled shrimp
Storage
Allow leftovers to cool completely.
Place them in an airtight container and refrigerate for 3–4 days.
Reheat in a 375°F (190°C) oven for approximately 15–20 minutes, or until heated through.
An air fryer can also be used at 350°F (175°C) for approximately 5–8 minutes.
Freezing
For best results, freeze the potatoes before adding sour cream and fresh green onions.
Wrap each stuffed potato tightly and place in a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator and reheat in the oven until hot.
Nutrition Information
Approximate per loaded potato:
Calories: 500–550 kcal
Protein: 18–22 g
Carbohydrates: 55–60 g
Fat: 25–30 g
Fiber: 4–5 g
Sugar: 3–5 g
Sodium: 700–900 mg
Nutrition will vary depending on the size of the potatoes, cheese, bacon, butter, and toppings used.
Allergen Information
Contains:
Milk/dairy — butter, cheese, sour cream, and milk
May contain:
Soy or other allergens depending on the brand of bacon or processed ingredients
Nuts: The basic recipe contains no peanuts or tree nuts.
For a nut-free preparation, use plain, verified ingredients and check labels for cross-contact if serving someone with a serious allergy.
Frequently Asked Questions
Can I use another type of potato?
Yes. Yukon Gold potatoes can be used, but russets generally give the fluffiest interior and crispiest skin.
Why are my potato skins not crispy?
Make sure the potatoes are completely dry before rubbing them with oil. Also, don’t wrap them in foil.
Can I prepare these ahead of time?
Yes. Bake and stuff the potatoes, cover, and refrigerate for up to 24 hours. Add the final cheese and bake until hot before serving.
Can I make them without bacon?
Absolutely. The bacon can simply be omitted or replaced with vegetables, chicken, or another preferred topping.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works well and gives the filling a slightly tangier flavor.
How do I know when the potato is fully baked?
A fork or thin knife should slide easily into the center with little resistance.
Can I make these in an air fryer?
Yes. Bake the potatoes at approximately 400°F (205°C) for about 35–50 minutes, depending on size. Split and fill them, then air fry again for about 3–5 minutes to melt and brown the cheese.
Can I make these vegetarian?
Yes. Omit the bacon and add vegetables such as broccoli, mushrooms, spinach, or roasted bell peppers.
How can I make the filling extra creamy?
Add a little more butter, sour cream, or milk. For an especially rich filling, add a small amount of cream cheese.
Can I make these spicy?
Yes. Add jalapeños, cayenne, hot sauce, or your favorite chili seasoning to the filling.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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