Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy Loaded Baked Potatoes with Cheddar and Bacon are the perfect side dish. After making these dozens of times, I’ve discovered the trick to getting the crispy skin and creamy center just right. The golden, crispy skin is irresistible, and the melty cheddar and bacon make these potatoes a family favorite. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Street Corn Chicken Bowl Recipe with Rice and Creamy Crock Pot Chicken Parmesan Soup with Tortellini.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden, crispy skin that's better than takeout
- Creamy, cheesy center with melty cheddar and bacon
- Easy to customize with your favorite toppings
- Perfect for holiday dinners or weeknight meals
What You'll Need for Crispy Loaded Baked Potatoes with Cheddar and Bacon
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Cheddar cheese
- Bacon
- Sour cream
- Green onions
- Salt
- Black pepper
- Garlic powder
- Paprika
- Optional: Sour cream
- Optional: Chives
- Optional: Cream cheese
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
đź›’ Tools & Equipment I Recommend
- KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer — Makes mixing toppings a breeze → See on Amazon
- OXO Good Grips 3-Piece Stainless Steel Measuring Cup Set — Ensures accurate measuring for perfect results → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preparation: Preheat your oven to 425°F (220°C). Scrub the potatoes clean, then pierce them with a fork. Rub with olive oil, salt, and garlic powder. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Toppings: Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer of potato in the skin. Mix the potato flesh with butter, sour cream, salt, and pepper. Stir in cheddar cheese and cooked bacon.
- Assembly: Stuff each potato half with the potato mixture. Sprinkle with more cheddar cheese and bacon. Broil for 3-5 minutes or until the cheese is melted and bubbly. Top with sour cream and green onions.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Common mistake and fix: Undercooking the potatoes can lead to a tough skin. Make sure to bake them until tender before adding the toppings.
- Time-saving tip: Prepare the toppings while the potatoes are baking to save time.
- Nutrition tip: Use low-fat sour cream and cheese to reduce calories.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the potatoes ahead of time, then add the toppings and broil just before serving.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Freeze cooked potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.
Recipe Notes
- Chef tip: For extra crispy skin, brush the potato halves with olive oil before broiling.
- Best substitution: Use shredded cheese instead of cheddar for a different flavor.
- Make-ahead: Prepare the potatoes ahead of time, then add the toppings and broil just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the potatoes are not tender, bake them for an additional 10-15 minutes.
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Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Cheddar cheese
- Bacon
- Sour cream
- Green onions
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
Optional Toppings
- Sour cream
- Chives
- Cream cheese
- Shredded cheese
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Scrub the potatoes clean, then pierce them with a fork. Rub with olive oil, salt, and garlic powder. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Toppings: Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer of potato in the skin. Mix the potato flesh with butter, sour cream, salt, and pepper. Stir in cheddar cheese and cooked bacon.
- Assembly: Stuff each potato half with the potato mixture. Sprinkle with more cheddar cheese and bacon. Broil for 3-5 minutes or until the cheese is melted and bubbly. Top with sour cream and green onions.
Notes
- Chef tip: For extra crispy skin, brush the potato halves with olive oil before broiling.
- Best substitution: Use shredded cheese instead of cheddar for a different flavor.
- Make-ahead: Prepare the potatoes ahead of time, then add the toppings and broil just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the potatoes are not tender, bake them for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.
- Make ahead: Prepare the potatoes ahead of time, then add the toppings and broil just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Baked Potatoes with Cheddar and Bacon FAQs
Yes, prepare the potatoes ahead of time, then add the toppings and broil just before serving.
Undercooking the potatoes can lead to a dry texture. Make sure to bake them until tender before adding the toppings.
Yes, freeze cooked potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the potatoes in the air fryer at 400°F (200°C) for 15-20 minutes or until tender. Then, follow the topping and broiling instructions as directed.
Use Greek yogurt as a substitute for sour cream.
A Warm Final Note
I can’t wait for you to try Crispy Loaded Baked Potatoes with Cheddar and Bacon and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
