Loaded Baked Potatoes With Cheddar, Bacon and Sour Cream

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 large loaded potato each)
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 4 large russet potatoes (10–12 oz each)
• 2 tbsp olive oil
• 2 tsp kosher salt, 1 tsp black pepper
• 6 slices thick-cut bacon
• 1½ cups shredded sharp cheddar cheese (about 6 oz), divided
• ½ cup sour cream, plus more for serving
• 4 tbsp unsalted butter, softened
• ¼ cup milk or half-and-half
• 4 scallions, thinly sliced, plus extra for garnish
• ½ tsp garlic powder (optional: ¼ tsp smoked paprika)

Do This

• 1. Preheat oven to 400°F (200°C). Scrub potatoes, dry well, prick with a fork, rub with olive oil, salt, and pepper.
• 2. Bake potatoes directly on the rack or a tray for 55–65 minutes, until skins are crisp and a fork slides in easily.
• 3. During the last 20 minutes, bake bacon on a foil-lined tray until crispy (12–18 minutes). Drain and crumble.
• 4. Let potatoes cool 5–10 minutes. Halve lengthwise. Scoop most of the flesh into a bowl, leaving a ¼-inch shell.
• 5. Mash potato flesh with butter, sour cream, milk, garlic powder, half the cheese, half the bacon, and most scallions. Adjust seasoning.
• 6. Spoon filling back into skins, mound high, top with remaining cheese and bacon. Bake 10–15 minutes until hot and melted. Garnish with sour cream and scallions.

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Why You’ll Love This Recipe

• Classic steakhouse-style loaded baked potatoes, but even better because they are stuffed and twice-baked for extra flavor.
• Easy for home cooks: simple ingredients, forgiving technique, and most of the work happens while the potatoes bake.
• Perfect for a hearty, customizable meal: set out a toppings bar and let everyone load their potato just the way they like.
• Cozy, comforting, and filling enough to be the main course on a chilly night.

Grocery List

• Produce: 4 large russet potatoes, 4–6 scallions (green onions), optional: fresh chives, parsley, jalapeño, broccoli florets.
• Dairy: Sharp cheddar cheese block or pre-shredded, sour cream, unsalted butter, milk or half-and-half.
• Pantry: Thick-cut bacon, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, hot sauce (optional).

Full Ingredients

For the Baked Potatoes

• 4 large russet potatoes (about 10–12 oz / 280–340 g each)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For the Cheesy Bacon Filling

• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 1½ cups shredded sharp cheddar cheese (about 6 oz / 170 g), divided
• ½ cup sour cream
• 4 tbsp unsalted butter, softened to room temperature
• ¼ cup milk or half-and-half (add more as needed for creaminess)
• 4 scallions, thinly sliced (white and green parts), plus extra for topping
• ½ tsp garlic powder
• ¼ tsp smoked paprika (optional, for a subtle smoky note)
• ¼–½ tsp kosher salt, to taste
• ¼ tsp freshly ground black pepper, or to taste

For Serving (Optional but Recommended Topping Bar)

• Additional sour cream (about ½ cup)
• Additional shredded cheddar cheese (about ½ cup)
• 2 extra slices bacon, cooked and crumbled (optional, for topping)
• Extra sliced scallions or chives
• Hot sauce, barbecue sauce, or ranch dressing
• Steamed broccoli florets, sautéed mushrooms, or chili, for more loaded variations

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Potatoes

Preheat your oven to 400°F (200°C). Position a rack in the center. Scrub the russet potatoes thoroughly under cool running water to remove any dirt. Pat them completely dry with a clean kitchen towel. Using a fork, prick each potato 6–8 times all over to allow steam to escape during baking. Rub each potato with olive oil until lightly coated, then sprinkle all sides with kosher salt and black pepper. Place the potatoes directly on the oven rack, or on a baking sheet for easier cleanup.

Step 2: Bake Until the Skins Are Crisp and Centers Are Fluffy

Bake the potatoes for 55–65 minutes, turning once halfway through, until the skins are crisp and a fork or skewer slides into the center with no resistance. The exact time will depend on the size of your potatoes. If you gently squeeze the sides with an oven mitt, they should feel soft and give easily. Remove from the oven and let them cool on a rack for 5–10 minutes, just until they are comfortable enough to handle.

Step 3: Cook the Bacon Until Crispy

While the potatoes bake, cook the bacon. The easiest method is in the same 400°F (200°C) oven: line a baking sheet with aluminum foil and lay the bacon slices in a single layer. Bake for 12–18 minutes, depending on thickness, until deeply golden and crispy. Transfer cooked bacon to a paper towel-lined plate to drain and cool. Once cool enough to handle, crumble or chop into small bite-size pieces. Reserve a generous handful (about one-third) for sprinkling on top later.

Step 4: Scoop Out the Potato Flesh

Once the baked potatoes have cooled slightly, use a sharp knife to slice each one in half lengthwise. With a spoon, carefully scoop most of the fluffy interior into a large mixing bowl, leaving about a ¼-inch thick shell of potato attached to the skin so the halves hold their shape. Take care not to puncture the skins; if you do tear one, you can still tuck it into the baking dish and stuff it, it just may not look as neat. Arrange the hollowed potato shells on a baking sheet or in a large baking dish.

Step 5: Make the Cheddar, Sour Cream, and Bacon Filling

To the bowl with the scooped potato flesh, add the softened butter, sour cream, milk or half-and-half, garlic powder, smoked paprika (if using), about 1 cup of the shredded cheddar (reserve the remaining ½ cup), and about two-thirds of the crumbled bacon. Add most of the sliced scallions, reserving a small handful for garnish. Mash everything together with a potato masher or fork until mostly smooth and creamy, with a few rustic chunks if you like. Taste and season with additional salt and black pepper as needed. If the mixture seems too dry, stir in an extra splash or two of milk until it is soft and spoonable but still thick.

Step 6: Stuff the Skins and Bake Again

Spoon the cheesy potato filling back into each potato shell, dividing it evenly among the 8 halves. Pile it high and mound it slightly for that classic “stuffed” look. Sprinkle the tops with the remaining ½ cup shredded cheddar and the reserved bacon bits. Return the stuffed potatoes to the 400°F (200°C) oven and bake for 10–15 minutes, until the cheese is fully melted, the tops are lightly golden in spots, and the potatoes are heated through.

Step 7: Load with Toppings and Serve

Remove the potatoes from the oven and let them sit for 3–5 minutes. Transfer to a serving platter or bring the baking dish straight to the table. Top each potato with a dollop of sour cream and a sprinkle of the remaining sliced scallions. Set out extra toppings such as more cheese, sour cream, bacon, scallions, hot sauce, or steamed broccoli so everyone can customize their loaded potato. Serve hot as a hearty main dish with a simple green salad, or as a generous side alongside grilled steak or roasted chicken.

Pro Tips

• Choose the right potatoes: Russet (Idaho) potatoes are ideal because their high starch content bakes up fluffy inside with sturdy skins that hold plenty of filling.
• Do not skip drying the potatoes: Dry skins plus a light oil rub are key for getting that pleasantly crisp exterior that contrasts with the soft, creamy interior.
• Adjust creaminess to taste: Add milk or half-and-half gradually; the filling should be soft and creamy but still thick enough to mound without spreading flat.
• Make it a toppings bar: Serve the stuffed potatoes on a big board with extra sour cream, shredded cheese, bacon, scallions, and sauces so each person can build their perfect bite.
• Shortcut option: In a hurry, you can skip the second bake. Simply split hot baked potatoes, fluff the insides, and top directly with cheddar, bacon, sour cream, and scallions.

Variations

• Broccoli Cheddar Loaded Potatoes: Stir 1–1½ cups finely chopped steamed broccoli into the mashed filling along with the cheese for a veggie-packed version.
• Chili Cheese Potatoes: Top the stuffed potatoes with warm chili, extra cheddar, and a spoonful of sour cream instead of (or in addition to) the bacon.
• Veggie Lover’s Potato: Omit the bacon and add sautéed mushrooms, peppers, or caramelized onions to the filling. Use smoked paprika and a dash of hot sauce to keep things bold and hearty.

Storage & Make-Ahead

Leftover loaded baked potatoes keep well. Let them cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. To reheat, place potatoes in a baking dish, cover loosely with foil, and bake at 350°F (175°C) for 20–25 minutes, or until heated through. For a crisper top, remove the foil for the last 5 minutes. You can also reheat individual potatoes in the microwave in 45–60 second bursts, though the skins will soften more. To make ahead, you can bake, scoop, and stuff the potatoes up to 1 day in advance. Refrigerate the stuffed (but unbaked) potatoes tightly covered, then top with cheese and bacon and bake just before serving, adding 5–10 extra minutes since they are starting cold.

Nutrition (per serving)

Approximate values per serving (1 fully loaded potato): about 650 calories, 34 g fat, 19 g saturated fat, 65 g carbohydrates, 5 g fiber, 7 g sugar, 25 g protein, and 950 mg sodium. Exact numbers will vary based on the size of your potatoes, the brand of cheese and bacon used, and how generously you pile on optional toppings.