Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy loaded baked potatoes with cheddar and bacon are the ultimate side dish. After making these many times, I’ve mastered the crispy skin and fluffy insides. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Avocado Toast with Poached Egg and Feta and Crispy Air Fryer Ranch Potatoes.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden crispy skin
- Fluffy insides
- Loaded with cheese and bacon
- Better than takeout!
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
- Black pepper
- Garlic powder
- Optional: Sliced green onions
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Oven thermometer — Ensures even cooking and perfect crispiness. → See on Amazon
- Baking sheet — Prevents soggy bottoms and ensures even baking. → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preheat oven and prepare potatoes: Preheat your oven to 425°F (220°C). Scrub potatoes clean, prick them with a fork, and rub with olive oil, salt, and garlic powder. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Cook bacon: While potatoes bake, cook bacon until crispy. Drain on paper towels and crumble.
- Cut and load potatoes: Cut a cross on the top of each potato. Squeeze the ends to open. Top with cheese, bacon, and sour cream. Broil for 2-3 minutes until cheese is melted and bubbly.
- Garnish and serve: Garnish with chives and serve immediately.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Pro tip: For extra crispiness, flip potatoes halfway through baking.
- Common mistake and fix: Don't over-broil the cheese or it will burn. Keep an eye on it.
- Pro tip: Use a fork to fluff the insides of the potatoes before loading.
- Pro tip: For a vegetarian version, omit bacon and add more cheese or use nutritional yeast for a cheesy flavor.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated before loading and serving.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeños or a drizzle of hot sauce.
- Best substitution: Use shredded cheddar cheese for a stronger flavor.
- Make-ahead: Bake potatoes ahead of time, then reheat and load before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not tender, bake for an additional 10-15 minutes.
Want to level up this recipe?
Baking sheet with rack — Allows hot air to circulate, ensuring crispy skin and preventing soggy bottoms. → 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
- Black pepper
- Garlic powder
Optional Toppings
- Sliced green onions
- Crumbled blue cheese
Instructions
- Preheat oven and prepare potatoes: Preheat your oven to 425°F (220°C). Scrub potatoes clean, prick them with a fork, and rub with olive oil, salt, and garlic powder. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Cook bacon: While potatoes bake, cook bacon until crispy. Drain on paper towels and crumble.
- Cut and load potatoes: Cut a cross on the top of each potato. Squeeze the ends to open. Top with cheese, bacon, and sour cream. Broil for 2-3 minutes until cheese is melted and bubbly.
- Garnish and serve: Garnish with chives and serve immediately.
Notes
- Chef tip: For a spicy kick, add diced jalapeños or a drizzle of hot sauce.
- Best substitution: Use shredded cheddar cheese for a stronger flavor.
- Make-ahead: Bake potatoes ahead of time, then reheat and load before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not tender, bake for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Potatoes can be baked ahead of time and reheated before loading and serving.
Nutrition Per Serving
- Calories: 470
- Protein: 15g
- Fat: 28g
- Carbs: 45g
- Fiber: 4g
- Sugar: 2g
- Sodium: 820mg
- Cholesterol: 65mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Baked Potatoes with Cheddar and Bacon FAQs
Yes, bake potatoes ahead of time and reheat before loading and serving.
Over-baking or over-broiling can cause dryness. Keep an eye on them and adjust cooking times accordingly.
No, freezing can cause the potatoes to become watery and the cheese to separate.
Yes, cook potatoes at 400°F (200°C) for 20-25 minutes or until tender, then load and broil for 2-3 minutes.
Greek yogurt or cream cheese can be used as a substitute.
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!
