Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy Loaded Baked Potatoes with Cheddar and Bacon are the ultimate side dish. After making these dozens of times, I’ve discovered the secret to getting that perfect crispy skin. Keep reading to find out how. If you love recipes like this, you’ll also enjoy Iced Blue Tea Latte with Vanilla Cold Foam and Easy No-Bake Biscoff Cheesecake Cups.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden, crispy skin
- Creamy, cheesy center
- Easy to make
- 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
- Bacon
- Cheddar cheese
- Sour cream
- Chives
- Salt
- Pepper
- Garlic powder
- Optional: Sliced green onions
- Optional: Crumbled cooked bacon
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are perfectly cooked → See on Amazon
- Baking sheet — Makes sure potatoes cook evenly → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Scrub potatoes clean, then pierce them with a fork. Rub with olive oil, salt, and pepper. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Step 3: While potatoes bake, cook bacon until crispy. Drain on paper towels.
- Step 4: Once potatoes are done, cut a cross in the top of each. Squeeze the ends to open. Top with sour cream, cheddar, bacon, and chives. Broil for 2-3 minutes until cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- : For extra crispy skin, toss potatoes in olive oil and sprinkle with salt before baking.
- Common mistake and fix: Why are my baked potatoes soggy? You didn't prick them enough. Pricking helps steam escape, preventing soggy skin.
- : For a faster cook time, microwave potatoes for 5 minutes before baking.
- : For a healthier version, use Greek yogurt instead of sour cream.
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 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.
Recipe Notes
- Chef tip: For a smoky flavor, wrap potatoes in foil and place on the grill for 20-25 minutes.
- Best substitution: Use shredded mozzarella instead of cheddar for a milder flavor.
- Make-ahead: Bake potatoes ahead of time and store in the fridge. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If potatoes aren't crispy, try broiling them for a few minutes after adding toppings.
Want to level up this recipe?
Baking sheet — Ensures even cooking and crispy skin → Check price on Amazon
Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Bacon
- Cheddar cheese
- Sour cream
- Chives
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Sliced green onions
- Crumbled cooked bacon
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Scrub potatoes clean, then pierce them with a fork. Rub with olive oil, salt, and pepper. Place on a baking sheet and bake for 45-60 minutes or until tender.
- Step 3: While potatoes bake, cook bacon until crispy. Drain on paper towels.
- Step 4: Once potatoes are done, cut a cross in the top of each. Squeeze the ends to open. Top with sour cream, cheddar, bacon, and chives. Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- Chef tip: For a smoky flavor, wrap potatoes in foil and place on the grill for 20-25 minutes.
- Best substitution: Use shredded mozzarella instead of cheddar for a milder flavor.
- Make-ahead: Bake potatoes ahead of time and store in the fridge. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If potatoes aren't crispy, try broiling them for a few minutes after adding toppings.
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.
- Make ahead: Potatoes can be baked ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 2g
- Sodium: 800mg
- 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
You didn't prick them enough. Pricking helps steam escape, preventing soggy skin.
Yes, bake potatoes ahead of time and reheat before serving. Add toppings just before serving.
Greek yogurt is a healthier alternative.
Prick potatoes, toss in olive oil, salt, and pepper. Air fry at 400°F (200°C) for 20-25 minutes. Top with toppings and broil for 2-3 minutes.
Yes, follow the same method but adjust cooking time to 45-60 minutes.
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!
