Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy Loaded Baked Potatoes with Cheddar and Bacon are the perfect side dish! After making these many times, I’ve discovered the trick to getting them crispy every time. The crispy skin and melty cheese will make your whole family beg for these at every meal. If you love recipes like this, you’ll also enjoy Easy Crock Pot Crack Chicken Recipe for Busy Weeknights and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Crispy skin with a fluffy inside
- Loaded with cheddar and bacon
- Better than takeout
- Easy to make and customize
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
- Chives
- Salt
- Pepper
- Garlic powder
- Optional: Sour cream
- Optional: Chives
- Optional: Green onions
đź“ť Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
đź›’ Tools & Equipment I Recommend
- Potato Masher — Mashes potatoes perfectly for a smooth texture. → See on Amazon
- Oven Thermometer — Ensures your oven is at the right temperature for crispy skin. → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: Scrub the potatoes clean and pat them dry. Poke them with a fork a few times to allow steam to escape.
- Step 3: Rub the potatoes with olive oil, salt, and pepper. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- Step 4: Remove the potatoes from the oven and let them cool for a few minutes. Cut a slit in the top of each potato and press the ends to open them up.
- Step 5: Top each potato with butter, sour cream, shredded cheese, and crumbled bacon. Return them to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Step 6: Top with chives or green onions and serve immediately.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Common mistake and fix: Don't overcook the potatoes in the oven. They can become dry and tough. If they're not tender after 60 minutes, try wrapping them in foil and baking for another 15-20 minutes.
- Pro tip: For extra crispy skin, turn the oven to broil for the last 5 minutes of cooking. Keep an eye on them to prevent burning.
- Pro tip: For a faster cooking time, microwave the potatoes for 5-10 minutes before baking.
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 5 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated in the oven before serving.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Freeze cooked potatoes for up to 3 months. Reheat in the oven at 350°F (180°C) until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, then finish in the oven at 350°F (180°C) for 5-10 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the cheese and bacon and top with vegan sour cream and chives.
- Best substitution: Substitute the cheddar cheese with your favorite cheese or a dairy-free alternative.
- Make-ahead: Bake the potatoes ahead of time and reheat before serving. Top with cheese and bacon just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are not tender after 60 minutes, try wrapping them in foil and baking for another 15-20 minutes.
Want to level up this recipe?
Baking Sheet — Ensures even cooking and makes cleanup a breeze. → Check price on Amazon
Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Cheddar cheese
- Bacon
- Sour cream
- Chives
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Sour cream
- Chives
- Green onions
Instructions
- Step 1: Preheat the oven to 425°F (220°C).
- Step 2: Scrub the potatoes clean and pat them dry. Poke them with a fork a few times to allow steam to escape.
- Step 3: Rub the potatoes with olive oil, salt, and pepper. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- Step 4: Remove the potatoes from the oven and let them cool for a few minutes. Cut a slit in the top of each potato and press the ends to open them up.
- Step 5: Top each potato with butter, sour cream, shredded cheese, and crumbled bacon. Return them to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Step 6: Top with chives or green onions and serve immediately.
Notes
- Chef tip: For a vegan version, omit the cheese and bacon and top with vegan sour cream and chives.
- Best substitution: Substitute the cheddar cheese with your favorite cheese or a dairy-free alternative.
- Make-ahead: Bake the potatoes ahead of time and reheat before serving. Top with cheese and bacon just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are not tender after 60 minutes, try wrapping them in foil and baking for another 15-20 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooked potatoes for up to 3 months. Reheat in the oven at 350°F (180°C) until warmed through.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then finish in the oven at 350°F (180°C) for 5-10 minutes.
- Make ahead: Potatoes can be baked ahead of time and reheated in the oven before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 22g
- Carbs: 50g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 50mg
- 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
Soggy baked potatoes are usually caused by not poking holes in the potatoes before baking, which traps steam and makes the skin soggy. Also, overcooking can cause the potatoes to become dry and tough.
Yes, you can bake the potatoes ahead of time and reheat before serving. Top with cheese and bacon just before serving.
The best way to reheat loaded baked potatoes is in the oven at 350°F (180°C) until warmed through. This helps to maintain the crispy skin.
Yes, you can make loaded baked potatoes in the air fryer. Cook the potatoes at 400°F (200°C) for 20-25 minutes, or until tender. Then, top with cheese and bacon and cook for another 5-10 minutes.
Greek yogurt is a great substitute for sour cream in loaded baked potatoes. It has a similar texture and tangy flavor.
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!
