If you’re craving a comforting, crowd-pleasing dish that feels like a warm hug on a plate, this Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe is exactly what you need. It’s everything you love about a baked potato turned up a notch, loaded with sharp cheddar, crispy bacon, tangy sour cream, and fresh green onions that add a burst of color and flavor. Whether you want a satisfying weeknight meal or a stellar side for your next gathering, this recipe combines simple ingredients in a way that feels both indulgent and homey.
Ingredients You’ll Need
This recipe keeps things straightforward with ingredients that are easy to find but pack serious flavor and texture. Each adds its own magic, from a perfectly crispy potato skin to gooey melted cheese and the savory crunch of bacon.
- Russet potatoes (4 large): These starchy potatoes bake up fluffy on the inside and crispy outside, the perfect base.
- Olive oil (2 tbsp): Helps to crisp the potato skin and adds a subtle richness.
- Kosher salt (1 tsp): Seasoning that enhances all the flavors beautifully.
- Shredded cheddar cheese (1 cup): Sharp, melty, and irresistible when melted on top.
- Cooked bacon, crumbled (6 slices): Adds a smoky, crunchy contrast that balances the creamy elements.
- Sour cream (½ cup): A cool, tangy topping that makes every bite smooth and luscious.
- Butter, softened (2 tbsp): Mixed inside the potato for richness and extra creaminess.
- Chopped green onions (¼ cup): Provides a fresh, mild onion flavor and vibrant green color.
- Black pepper (¼ tsp): Lightly seasons the final dish with a bit of warmth.
How to Make Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Step 1: Prepare Your Oven and Potatoes
Start by preheating your oven to 425°F (218°C). While it warms up, wash and scrub each russet potato thoroughly to remove any dirt. Pat them dry so the skin crisps up nicely during baking. Then, poke each potato 5 or 6 times with a fork — this helps steam escape and prevents any potato explosions!
Step 2: Season and Bake
Rub each potato with olive oil, ensuring every surface is coated. Sprinkle kosher salt over the skins to enhance flavor and encourage a crispy texture. Place the potatoes directly on the oven rack or on a foil-lined baking sheet if you prefer easier cleanup. Bake for 50 to 60 minutes, flipping them halfway through so they cook evenly. You’ll know they’re done when a fork slides in effortlessly.
Step 3: Prepare the Loaded Toppings
Once baked, remove the potatoes and let them cool just enough to handle. Slice each potato lengthwise down the middle and gently fluff the fluffy insides with a fork. Add softened butter to the potato flesh and mix it around for creamy richness. Then top each with a hearty sprinkle of shredded cheddar cheese.
Step 4: Melt and Finish
Return the stuffed potatoes to the oven for 5 minutes to melt the cheese until bubbly and irresistible. After pulling them out, sprinkle crumbled bacon generously over the melty cheese, followed by dollops of sour cream and a scattering of chopped green onions. Finish off with a pinch of black pepper to add a gentle kick, then serve immediately while everything is perfectly warm.
How to Serve Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Garnishes
Enhance your loaded baked potatoes by adding extra garnishes like diced tomatoes or sliced jalapeños for a little zing. A sprinkle of paprika or smoked paprika can also add beautiful color and subtle smoky flavor without overpowering the main ingredients.
Side Dishes
This dish shines as a hearty main or a standout side. Pair it with simple green salads, roasted vegetables, or grilled meats for a balanced meal. It’s especially delightful alongside barbecue favorites or a fresh garden salad with a light vinaigrette to cut through the richness.
Creative Ways to Present
For a fun twist, turn this into loaded potato skins by scooping out more of the insides and serving the skins crispy with toppings piled high. Alternatively, serve the loaded potatoes in mini portions as appetizers at parties, or even scoop out the insides to mash with the toppings mixed in for a loaded mashed potato bowl experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover loaded baked potatoes in an airtight container in the refrigerator for up to 3 days. This makes for a convenient next-day lunch or snack that reheats beautifully.
Freezing
While baked potatoes don’t always freeze perfectly due to their fluffy texture, the filling without sour cream freezes quite well. Freeze the potatoes before adding sour cream, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftover loaded baked potatoes in the oven at 350°F (175°C) for 15-20 minutes to keep the skins crispy and cheese melted nicely again. Avoid microwaving if you want to preserve the best texture, but the microwave works fine in a pinch if you cover the potatoes to retain moisture.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar is a classic choice, feel free to experiment with Monterey Jack, mozzarella, or even a smoky gouda to put your own spin on this recipe.
Is it necessary to precook the bacon?
Yes, cooking the bacon beforehand ensures it’s crispy and releases its rich flavor without adding grease to the potato baking process. Crumbled cooked bacon is perfect for topping.
Can I prepare these potatoes in a microwave?
You can microwave the potatoes to speed up cooking time, but you won’t get the same crispy skin that an oven bake provides. For the best flavor and texture, baking is recommended.
How do I make this recipe vegetarian?
Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for an extra layer of savory flavor without meat.
What’s the best way to keep the potato skin crispy?
Coating the potatoes with olive oil and baking directly on the oven rack helps the skin get beautifully crispy. Avoid wrapping potatoes tightly in foil for baking, as that traps steam and softens the skin.
Final Thoughts
This Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe is a genuine crowd-pleaser and a satisfying way to enjoy a classic comfort food without fuss. The mix of crisp skin, fluffy potato, melty cheese, smoky bacon, and fresh green onions creates an unbeatable flavor combination that’s sure to become a favorite in your kitchen. Give it a try and watch everyone come back for seconds!
Print
Loaded Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best Loaded Baked Potatoes recipe features perfectly crispy-skinned russet potatoes baked to tender perfection and topped with rich melted cheddar cheese, crispy bacon, creamy sour cream, butter, and a sprinkle of fresh green onions. A classic, comforting side or meal that’s easy to prepare and always a crowd-pleaser.
Ingredients
Potatoes and Seasoning
- 4 large russet potatoes (about 10 oz each)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper
Toppings
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup sour cream
- 2 tbsp butter, softened
- ¼ cup chopped green onions (or chives)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to get it ready for baking the potatoes.
- Prepare Potatoes: Wash and scrub the potatoes thoroughly to remove any dirt, then pat them dry to ensure the skins crisp up well in the oven.
- Pierce Potatoes: Use a fork to poke 5-6 holes in each potato. This allows steam to escape during baking, preventing bursting.
- Season Potatoes: Rub each potato with olive oil, then sprinkle with kosher salt for flavor and crispness.
- Place for Baking: Lay the potatoes directly on the oven rack or on a baking sheet lined with foil for easy cleanup.
- Bake Potatoes: Bake them for 50-60 minutes, turning halfway through. The potatoes are done when a fork slides in easily.
- Cool Slightly: Remove the potatoes from the oven and let them cool just enough to handle safely.
- Slice and Fluff: Slice each potato open lengthwise and fluff the inside with a fork to create a creamy texture.
- Add Butter and Cheese: Place softened butter inside each potato, then top with shredded cheddar cheese.
- Melt Cheese: Return the potatoes to the oven for another 5 minutes until the cheese melts beautifully.
- Add Toppings: Sprinkle crumbled bacon, sour cream, and chopped green onions over the melted cheese.
- Season and Serve: Finish with a light sprinkle of black pepper and serve the loaded baked potatoes hot for maximum flavor.
Notes
- Russet potatoes are preferred for their starchy texture and fluffy interior when baked.
- Poking holes in the potatoes is essential to avoid bursting in the oven.
- For extra crispy skins, bake the potatoes directly on the oven rack without foil.
- You can substitute green onions with chives for a milder onion flavor.
- Leftover loaded baked potatoes can be reheated in the oven to preserve texture.
