My family’s favorite Loaded Baked Potato Recipe is stuffed with crispy bacon, cheddar cheese, and broccoli. It’s a classic comfort food that you’re sure to love!
Table of Contents
- The Ultimate Baked Potato Recipe!
- The Ingredients You’ll Need
- How to Make This Loaded Baked Potato Recipe
- Is It Better to Wrap Baked Potatoes in Foil?
- What Are Good Toppings for Baked Potatoes?
- Recipe Notes
- What to Serve with Loaded Baked Potatoes
- Storing and Reheating Guidelines
- Get the Recipe
- More Easy Potato Recipes
The Ultimate Baked Potato Recipe!
Baked potatoes are an easy side dish that you can serve with just about anything. I’m a big fan of all things baked potato, but this loaded baked potato recipe might just be my favorite. It’s got everything: melted cheese, crispy bacon, and even broccoli florets for a totally yummy punch of green veggies. No one is able to resist one of these crazy-good baked potatoes!
These loaded spuds are technically a side dish, but to be honest, they’re so hearty that they also make a really good light dinner or lunch. Leave off the bacon, and you’ve got a vegetarian meal that you can feel great about. Plus, they’re very customizable: you can add or delete alllll kinds of toppings depending on what you love (more about that later!).
(There are a ton of ways you can bake your baked potatoes for this loaded baked potato recipe! Be sure to check out this recipe for my favorite Outback style Baked Potatoes! If you don’t have much time, you can also try this Microwave Baked Potato or my Air Fryer Baked Potato recipe, too!)
The Ingredients You’ll Need
So what will you need to make this recipe? Let’s take a look at the ingredients in detail. (Note: if you want the full recipe card with ingredient amounts and nutrition facts, it’s located at the bottom of this post.)
- Russet Potatoes: Scrub the potatoes clean, but do not peel them.
- Olive Oil: Or another neutral oil for rubbing on the potatoes.
- Salt and Pepper
- Broccoli: Cut into small florets.
- Butter: Gotta have butter with your baked potato! I use about a tablespoon of butter for each potato, but you could adjust that as needed.
- Bacon: Cooked until crispy, and then chopped.
- Cheddar Cheese: Shredded cheddar finishes the dish to perfection. Freshly shredded is best, but pre-shredded is fine, too.
How to Make This Loaded Baked Potato Recipe
The method for making this loaded baked potato recipe couldn’t be simpler! Basically, the oven does all of the work, while you cook up a little broccoli.
- Get Ready to Bake. To get the potatoes started, set your oven to preheat to 400°F. While it heats, line a baking sheet or brownie pan (or whatever you want to bake the potatoes in) with foil.
- Prep the Potatoes. Poke the potatoes a few times with a fork, and then place them on your foil-lined pan. Drizzle them with olive oil, and sprinkle them with salt and pepper. Use your hands to rub the salt and pepper into the potatoes.
- Bake! Slide that pan into the oven, and bake for 45 – 50 minutes. To test for doneness, poke a knife into the center of the potato, and slide it back out. If it comes out easily, the potatoes are done.
- Make the Broccoli. While the potatoes are baking, bring about 3 cups of water to a boil on the stove. Cook the broccoli florets in the boiling water for 3 minutes, and then drain it right away to prevent it from getting too soft. Set the cooked, drained broccoli aside until the potatoes are done.
Add Toppings to the Potatoes. Once everything is ready, slice open the potatoes and let them cool a little bit, until you can handle them (this should take a couple of minutes). Fluff the inside with a fork, and then place a slice of butter on top to melt. Follow the butter with some chopped bacon, broccoli, and cheese.
- Melt That Cheese! Put the potatoes back into the oven, and let them bake for 15 – 20 minutes, or until the cheese is fully melted on top.
- Enjoy. Serve your loaded baked potatoes topped with freshly minced chives for garnish, if desired.
Is It Better to Wrap Baked Potatoes in Foil?
A lot of restaurants bake their potatoes in foil, but at home, I leave the foil off. Potatoes baked with a thin coating of oil instead of a foil wrapper get nice and crispy on the outside.
Foil can be useful if you are trying to bake the potatoes a little faster, keep them warm for a while after baking, or transport them somewhere – but other than that, you don’t need it.
What Are Good Toppings for Baked Potatoes?
These toppings are kind of the minimum for a loaded baked potato. There’s so much more you can add or substitute, if you want! Here are some more creative ways to top a baked potato:
- Chili – There are a few different kinds that would all be delicious: chili Colorado, chunky beef chili, or this keto chili.
- Sour Cream
- Pickled Jalapeños
- Sautéed Onions or Mushrooms (or both) – This creamy mushroom sauce would be decadent over a baked potato!
- Crushed Red Pepper Flakes
- Pulled Pork: Here’s my favorite crockpot pulled pork! We often stuff it inside baked potatoes or sweet potatoes!
- Taco Meat and Toppings: Try this easy and spicy taco meat recipe!
- Salsa Chicken (shredded): I love this easy crockpot salsa chicken, you only need 4 easy ingredients for a budget friendly dinner.
Recipe Notes
Care for a few more tips? In addition to the topping ideas, here are a couple of additional ways to make the most of this loaded baked potato recipe. Enjoy!
- Bake on the Oven Rack: You can also make these potatoes with no pan at all – in fact, baking them right on a clean oven rack can result in even crispier skin. (This may cause your rack and oven to get a little messy, if the potatoes leak moisture from the holes you poke with a fork, but this is usually not a problem with Russet potatoes.)
- Make Extras: Leftover baked potatoes can be refrigerated for another use later on: throwing into a curry, making into a quick skillet hash, or gently tossing with dressing to make potato salad, fast. If any of these options sound good to you, make some extras to use later in the week.
- Budget Extra Time: One thing to remember about baked potatoes is that the cooking time can vary quite a bit. It will depend on the size and density of your potatoes, and also on your oven. To keep things on schedule, try starting your potatoes about 15 minutes early. That way, you have extra time if you need it. If not, then your potatoes will be done a little early, but that’s no problem! They are easy to keep warm for a short time, as needed.
What to Serve with Loaded Baked Potatoes
If you want to serve this loaded baked potato recipe as part of a larger meal, I’ve got you covered! These easy main dishes pair perfectly with a hearty, baked side of potatoes.
- Meatloaf: Everyone loves meatloaf and baked potatoes, right? A great meatloaf recipe we’re loving lately is this copycat Cracker Barrel Meatloaf Recipe! It’s a down-home dish with a sweet and savory topping.
- Steak: Baked potatoes and steak are a match made in heaven! Try my favorite Juicy Flank Steak or Carne Asada!
- Chili: Any kind of chili is great with baked potatoes, of course, but for something a little different, you should definitely give this Colorado Green Chili (Chili Verde) a try. Tender chunks of pork in earthy green chili sauce? That would be a yes from me.
- Buffalo Chicken: If your family is like mine, something kind of spicy isn’t just optional – it’s crave-worthy! These Crock Pot Buffalo Chicken Meatballs are a mouthwatering dish with just the right amount of kick. Serve them with a hearty loaded baked potato, and you’ve got a meal that is sure to bring smiles to your table.
Storing and Reheating Guidelines
Leftover potatoes are best stored without the toppings. To store, wrap them in foil and keep them in the refrigerator. They will keep for 2 – 3 days. Reheat in the oven at 350°F until warmed through.
Loaded Baked Potato Recipe
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 to 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups broccoli, cut into small florets
- 4 tablespoons butter, sliced into 4 pieces
- 6 slices bacon, cooked until crispy, then chopped
- 4 oz cheddar cheese, freshly shredded
Instructions
- Preheat the oven to 400°F and line a medium size baking pan with aluminum foil.
- Poke the potatoes multiple times with a fork and then place them on the baking pan. Drizzle potatoes with the olive oil, salt, and pepper and rub it into the potatoes.
- Bake for 45-50 minutes, or until a knife slides out easily when inserted into the center of the potatoes.
- In the meantime, bring 3 cups of water to a boil in a large saucepan or medium pot. Add the broccoli and cook for 3 minutes, then drain it right away to prevent the broccoli from getting too soft. Set aside.
- Slice the potatoes open and let them cool until you can handle them, a couple of minutes.
- Fluff the inside with a fork then place a slice of butter on top to melt.
- Sprinkle the bacon evenly between the potatoes then sprinkle on the broccoli and cheese.
- Bake for 15-20 minutes or until the cheese is fully melted on top.
- Serve topped with freshly minced chives, for garnish, if desired.
Notes
- Storing and Reheating: Leftover potatoes are best stored without the toppings. To store, wrap them in foil and keep them in the refrigerator. They will keep for 2 – 3 days. Reheat in the oven at 350°F until warmed through.
- Bake on the Oven Rack: You can also make these potatoes with no pan at all – in fact, baking them right on a clean oven rack can result in even crispier skin. (This may cause your rack and oven to get a little messy, if the potatoes leak moisture from the holes you poke with a fork, but this is usually not a problem with Russet potatoes.)
- Other Ways To Bake A Potato: In a rush? Try doing a Microwave Baked Potato! Or you can also try this Air Fryer Baked Potato!
- Make Extras: Leftover baked potatoes can be refrigerated for another use later on: throwing into a curry, making into a quick skillet hash, or gently tossing with dressing to make potato salad, fast. If any of these options sound good to you, make some extras to use later in the week.
- Budget Extra Time: One thing to remember about baked potatoes is that the cooking time can vary quite a bit. It will depend on the size and density of your potatoes, and also on your oven. To keep things on schedule, try starting your potatoes about 15 minutes early. That way, you have extra time if you need it. If not, then your potatoes will be done a little early, but that's no problem! They are easy to keep warm for a short time, as needed.
Nutrition
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More Easy Potato Recipes
- Oven Roasted Potatoes
- Crockpot Sweet Potatoes with Marshmallows
- Garlic Mashed Potatoes
- Cheesy Potato Casserole
- Air Fryer Potato Wedges
- Herb Roasted Potatoes
- Sweet Potato Casserole
- Cheesy Potato Casserole
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