A classic comfort side dish, these loaded baked potatoes are easy to make, crispy on the outside, fluffy inside, and topped with sour cream, cheese, bacon and chives.
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Loaded Baked Potato Recipe
There’s so much to love about a fully loaded baked potato. The skin bakes up salty and crisp, the inside turns soft and fluffy, and then it all gets piled high with sour cream, gooey melted cheese, smoky bacon and fresh chives. With just a little prep, the oven does the rest of the work so you can focus on the rest of your meal.
They’ve always been one of my favorite side dishes, whether I’m ordering one at a steakhouse or baking this recipe at home for dinner. My guests especially love when I set up a baked potato bar. It’s such a simple way to entertain a crowd, and so much easier than my recipe for potato skins, loaded baked potato casserole or twice-baked potatoes!
The Best Type of Potato for Baking
Russet potatoes are the best to use for the perfect baked potato. They’ve got great length which is great for holding all of those delicious toppings, but they’ve also got a sturdy skin that crisps up nicely.
Russet potatoes are also higher in starch which means once baked, the potato flesh gets all nice and fluffy. You can’t beat a russet for this recipe or for creamy mashed potatoes!
Loaded Baked Potato Toppings
- Butter
- Shredded cheese
- Sour cream
- Crumbled bacon
- Green onions or chives
- Salt and pepper
How to Make Loaded Baked Potatoes
- Prep: Line a baking sheet with aluminum foil then spray with nonstick spray.
- Clean potatoes: Give potatoes a good scrub and then dry them completely with a paper towel.
- Lay potatoes on foil: Lay potatoes on the foil-lined baking sheet, then brush them all over with olive oil. Pierce a few times with a fork or knife and then sprinkle with coarse salt.
- Bake and add toppings: Bake in preheated oven for 1 hour, or until soft and fork tender. When cool enough to handle, slice potato in half and use a fork to break apart the potato. Add the butter, salt and pepper then top with cheese, sour cream, bacon crumbles and chives. Serve warm!
Tips for Perfect Potatoes
- Choose wisely. Pick potatoes that are smooth, clean, and free of sprouts or “eyes,” especially if you’re serving a crowd.
- Clean the skin. Since the skin is edible, give each potato a good scrub.
- Season the outside. Brush with olive oil and sprinkle with kosher salt for flavor and a crisp skin.
- Pierce the skin. Poking holes lets steam escape and prevents the potato from bursting.
- Skip the foil. Foil softens the skin, but for that crispy texture sturdy enough to hold toppings, bake them unwrapped.
- Create an opening. Use a fork to gently break apart the potato before piling on the toppings.
Need more potato recipes? Try this loaded potato salad, German potato salad, potato soup or cheesy potatoes!
More Potato Recipes to Try
Loaded Baked Potato
Ingredients
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum foil. Spray foil with nonstick spray.
- Give potatoes a good scrub and then dry them completely with a paper towel.
- Lay on a foil-lined baking sheet, then brush them all over with olive oil. Pierce a few times with a fork or knife and then sprinkle with coarse salt.
- Bake in preheated oven for 1 hour, or until soft and tender.
- Slice potato in half and then use a fork to break apart the potato. Add the butter, salt and pepper then mix around. Top with cheese, sour cream, bacon crumbles and chives. Top with salt and pepper and serve while warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Topping Variations
- Chili. Add some homemade chili, cheese, and sour cream on top.
- BBQ Chicken. Top with saucy BBQ chicken, a little mozzarella, red onion, and cilantro for a brilliant combination.
- Veggie. A vegetarian option would be simple steamed broccoli and my pretzel cheese dip.
- Sloppy Joe. Sloppy joe recipe , cheese, and chives. Similar to the chili with a different, sweeter flavor.
- Buffalo Chicken. Slow cooker buffalo chicken, mozzarella, ranch, and cilantro. A delicious combination of flavorful heat and a cooling creamy dressing.
- Casserole. Instead of serving individual potatoes, turn this dish into a loaded baked potato casserole.
FAQs
Yes, absolutely! Oven baked sweet potatoes are amazing and the sweetness will bring a nice balance to the rich bacon, cheese, and sour cream topping. Plus they come with some added nutrients that regular potatoes don’t have. The cooking time may need to be adjusted, but otherwise, follow the recipe as directed.
You can use the microwave to “bake” your potato and then add toppings to your steaming potato. However, keep in mind you won’t get that same crispy exterior you would with the oven. If you’re making more than one at a time, it’s also probably easier to toss them all in the oven and walk away for the hour, rather than standing at the microwave.
In a nutshell, stick with the oven method if you can help it! Air fryer baked potatoes are another easy option that will get just as crispy and delicious as the oven.
Try grilled steak kabobs or grilled chicken in the summer or learn how to cook steak in oven for a year round treat! This recipe for grilled corn is a favorite to serve along with a loaded spud.
Natasha
Love this recipe so much, I’ll never buy store-bought loaded potatoes again. Thank you for sharing this with us, it’s such an awesome recipe!
Beth
My family and I love potatoes! Such an easy, yet so delicious recipe! Definitely making these for dinner tonight!
Jessica
Oh my goodness, we had these with our dinner last night and they did not disappoint! Thank you!