Loaded baked potatoes are the ultimate comfort food.
Crispy skins are filled with fully loaded mashed potatoes, 2 kinds of cheese, bacon, and seasonings for the perfect creamy bite.
Prep these spuds in large batches and freeze them, they bake perfectly right from frozen!
Ingredients for Loaded Baked Potatoes
Potatoes – Choose a high-starch potato like large russet potatoes (or baking potatoes). They have thick skin that holds up well to baking and filling. The starchy flesh makes perfect mashed potatoes.
If you use other types of potatoes, leave a bit of a thicker shell so they hold their shape while being filled.
Filling – The flesh from the potatoes is mixed with sour cream and butter for a creamy texture. It’s then fully loaded with cheese, bacon crumbles, green onion, and a bit of garlic. So much goodness!
Variations
- Swap out sour cream for Greek yogurt or try sweet potatoes for a yummy twist.
- Roast a head of garlic along with the potatoes and add some to the filling. So good!
- Try adding chopped leftover broccoli or your favorite baked potato toppings to the mixture.
- Trade the shredded cheese for whatever is in your fridge (or add cheese sauce if you’d like).
- Chili, beans or salsa would all taste great too.
Shredded cheese
Bits of broccoli
Even cheese sauce!
Chili, beans or salsa would all taste great too.
How to Make Loaded Baked Potatoes
While it does take a bit of time loaded potatoes are easy to make.
- Rub the potatoes with a bit of olive oil and kosher salt. Bake potatoes until fork tender.
- Cool slightly and then cut each potato in half lengthwise per the recipe below.
- Scoop out the potato flesh and mash with the remaining ingredients until smooth and creamy. Season with salt & black pepper.
- Spoon (or pipe with a piping bag) the mashed potato mixture inside the skins. Sprinkle with cheese and bake.
Sprinkle with chives or finely chopped parsley and voila! Potato perfection!
Holly’s Tips for Perfect Potatoes
- Scrub the potatoes under water and pat dry before preparing. Oil generously for the best crisp skin.
- Potatoes can be baked in an oven, air fryer, or microwave. Poke them with a fork so the steam can escape and they don’t explode in the oven creating a mess!
- No need to wrap them in aluminum foil, but space them evenly apart in a baking dish.
- If you’d like add an extra potato or two when baking. This is great in case any of the skins bread and also allows extra filling if you’d like them overstuffed.
- If you don’t have whole potatoes use leftover mashed potatoes and add all of the fixings. Bake it in a casserole dish for a baked potato casserole.
Make Ahead & Bake From Frozen
Prepare as directed below and freeze on a sheet pan. Once frozen, transfer the potatoes to a freezer bag.
Potatoes can be baked from frozen! Cook at 350°F for 35-40 minutes or until heated through.
More Amazing Spuds
Did you make these Loaded Baked Potatoes? Be sure to leave a rating and a comment below!
Loaded Baked Potatoes
These Loaded Baked Potatoes are perfect when serving guests. Make a DIY topping bar and let everyone dig in!
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Preheat oven to 375°F.
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Poke holes in the potatoes with a fork. Coat the outside of each potato with olive oil and salt to taste. Bake directly on the middle rack for 50-60 minutes. (see notes for air fryer or microwave directions).
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Remove from the oven and cool about 20 minutes.
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Cut each potato in ½ lengthwise and use a spoon to scoop out the flesh leaving a ⅛” shell.
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Combine the scooped potato with sour cream, butter, ½ teaspoon salt & ½ teaspoon pepper. Mash until smooth.
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Stir in the add-ins to combine. Spoon filling into each potato skin and top with cheddar cheese.
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Place on a baking sheet with parchment paper for 15-20 minutes or until heated through and cheese is melted.
Baking Potatoes: *Be sure to poke holes in the potatoes with a fork before baking, otherwise, they could explode in the oven!
Baked Potatoes can be cooked in the microwave or air fryer if desired.
Level Up: If you’d like to add roasted garlic to the filling. cut ½ inch off the top of a whole head of garlic. Drizzle generously with olive oil and wrap in foil. Bake along with the potatoes until tender and golden. Squeeze out the cloves and chop or mash to add to the filling.
Filling: Bake an extra potato if you’d like them to be overstuffed. The filling can be spooned in or piped with a piping bag.
Make Ahead/Freezing: Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350°F for 35-40 minutes.
Serving: 1loaded potato | Calories: 221 | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 241mg | Potassium: 505mg | Fiber: 2g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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