Okay, gather ’round, friends! Let’s talk about one of my all-time comfort foods: loaded baked potatoes. I can almost smell them now, that earthy potato aroma mingling with the savory scent of melted cheese and crispy bacon. Mmm!
I remember the first time I truly “got” loaded baked potatoes. I was in college, living on ramen and the occasional sad microwaved potato. Then, my mom came to visit. She took one look at my pathetic attempt at “cooking” and immediately marched me to the store. We bought russet potatoes, a block of cheddar, some bacon, sour cream, and chives. Back in my tiny dorm kitchen, she showed me how to properly bake a potato, how to crisp the bacon just right, and how to pile everything onto that fluffy potato mountain. That first bite? Pure bliss. It was a revelation! That’s when I realized the transformative power of loaded baked potatoes. It wasn’t just about filling my stomach; it was about comfort, about love, and about turning something simple into something truly special.
Of course, my early attempts weren’t always perfect. I once tried to bake potatoes in the microwave (don’t judge!), and they came out rubbery and sad. Another time, I got a little too enthusiastic with the bacon and ended up with a smoky, salty mess. But hey, we’ve all been there, right? Cooking is all about learning and experimenting, and those mishaps taught me valuable lessons.
Now, as a busy mom myself, I rely on loaded baked potatoes as a quick, easy, and satisfying meal that my whole family loves. It’s a lifesaver on those nights when I don’t have a lot of time or energy to cook. Plus, it’s so customizable! Everyone can choose their own toppings, which makes it a win-win for picky eaters. I even make a big batch of loaded baked potatoes toppings and set up a Loaded Baked Potato Toppings Bar so everyone can customize their dinner.
I perfected my loaded baked potatoes recipe over the years, tweaking it until it became a family staple. Now, I’m excited to share my version with you! My cooking philosophy is all about making delicious, nourishing food that’s accessible to everyone. I believe that cooking should be fun and enjoyable, not stressful or intimidating. So, let’s get started and make some amazing loaded baked potatoes together!
What You’ll Need for This loaded baked potatoes
Alright, let’s gather our ingredients. Here’s what you’ll need to make my go-to version of loaded baked potatoes:
- 4 large russet potatoes: These are my favorite for loaded baked potatoes because they get nice and fluffy on the inside and have a thick skin that holds up well to all the toppings.
- 4 tablespoons olive oil: I always use extra virgin olive oil. I find it adds a lovely flavor and helps the skin get nice and crispy when baking loaded baked potatoes.
- Salt and pepper: To taste. Don’t skimp on the salt – it really brings out the flavor of the potato!
- 8 slices bacon: Cooked until crispy and crumbled. I always buy thick-cut bacon because it’s extra flavorful and holds up better when crumbled on my loaded baked potatoes.
- 1 cup shredded cheddar cheese: I prefer sharp cheddar for a bolder flavor in my loaded baked potatoes, but you can use whatever kind you like.
- 1/2 cup sour cream: Full-fat sour cream is my preference for that creamy, tangy touch to my loaded baked potatoes.
- 1/4 cup chopped chives: Fresh chives add a pop of color and a mild onion flavor to the loaded baked potatoes.
- Optional toppings: More on this later, but feel free to get creative with your potato toppings! Some of our favorites include broccoli florets, chili, salsa, green onions, and jalapenos.
When shopping, look for potatoes that are firm and free of blemishes. If you can find them, organic russet potatoes are a great choice. You can find good quality cheddar cheese at most grocery stores. I often buy a block and shred it myself, as I find it melts better than pre-shredded cheese when making loaded baked potatoes.
Here’s a loaded baked potatoes trick I learned from my grandma: rub the potatoes with olive oil and salt before baking them. It really helps the skin get nice and crispy.
For a cost-saving tip, buy bacon in bulk when it’s on sale and freeze it. It thaws quickly and is always ready to go when you’re in the mood for loaded baked potatoes.
Store any leftover ingredients like cheese, sour cream, and chives in airtight containers in the refrigerator. Cooked bacon can also be stored in the refrigerator for a few days. This will ensure your ingredients stay fresh for your next loaded baked potatoes feast! If you have leftover baked potatoes, check out my loaded baked potato soup.
Let’s Make This loaded baked potatoes Together
Alright, let’s get cooking! Here’s how to make my favorite loaded baked potatoes, step-by-step:
- Preheat your oven to 400°F (200°C). This temperature works perfectly for baking the potatoes until they are soft and fluffy.
- Wash and dry the potatoes. Give them a good scrub to remove any dirt. Pat them dry with a paper towel.
- Prick the potatoes several times with a fork. This allows steam to escape while they’re baking, preventing them from exploding. Trust me, you don’t want a potato explosion in your oven! I learned this the hard way with loaded baked potatoes and it was not fun!
- Rub the potatoes with olive oil, salt, and pepper. This is the key to getting that crispy, flavorful skin. Make sure to coat the entire potato evenly.
- Place the potatoes directly on the oven rack. This allows the hot air to circulate around them, ensuring even cooking.
- Bake for 45-60 minutes, or until the potatoes are soft and easily pierced with a fork. The exact baking time will depend on the size of your potatoes. In my kitchen, loaded baked potatoes usually takes about an hour.
- While the potatoes are baking, cook the bacon. You can cook it in a skillet over medium heat, or bake it in the oven on a baking sheet lined with parchment paper. I prefer baking because it’s less messy and the bacon cooks evenly.
- Once the bacon is cooked, drain off the excess grease and crumble it. Set it aside for topping your loaded baked potatoes.
- Remove the potatoes from the oven and let them cool slightly. Be careful, they’ll be hot!
- Slice each potato lengthwise. Use a sharp knife to create a deep slit down the center of each potato.
- Fluff the insides of the potatoes with a fork. This will create a nice, airy base for all your toppings.
- Top with shredded cheddar cheese, crumbled bacon, sour cream, and chives. Get creative and add any other toppings you like!
- Return the loaded baked potatoes to the oven for a few minutes, until the cheese is melted and bubbly. This step is optional, but I love how the melted cheese ties everything together.
- Remove from the oven and serve immediately. Enjoy your delicious, homemade loaded baked potatoes!
Don’t worry if your loaded baked potatoes aren’t perfectly symmetrical or if some of the toppings spill over the sides. That’s part of the charm!
While the loaded baked potatoes are cooking, I like to prepare a simple side salad or maybe read a few pages of a book. It’s a great time to relax and unwind while dinner is taken care of.
Your loaded baked potatoes should smell like a combination of earthy potato, smoky bacon, and cheesy goodness. It’s an aroma that will make your mouth water!
Here’s a family-tested loaded baked potatoes shortcut: Bake the potatoes in the microwave for a few minutes before putting them in the oven. This will speed up the cooking process. For more tips on baked potatoes, check out this facebook group post.
How I Love to Serve This loaded baked potatoes
My family loves this loaded baked potatoes when I make it a complete meal with a side of steamed broccoli or a simple green salad. The freshness of the vegetables balances out the richness of the potato and toppings.
This loaded baked potatoes is perfect for a casual weeknight dinner, a potluck, or even a game-day gathering. It’s a crowd-pleaser that’s always a hit.
For presentation, I like to arrange the loaded baked potatoes on a platter and garnish them with extra chives and a dollop of sour cream. You can also set out bowls of different toppings so everyone can customize their own potato.
If you have extra loaded baked potatoes, you can chop them up and add them to a breakfast scramble. They’re also delicious in soups and stews.
For a seasonal variation, try topping your loaded baked potatoes with roasted vegetables in the fall, such as butternut squash and Brussels sprouts. In the summer, grilled corn and black beans are a great addition.
Friends always ask for this loaded baked potatoes recipe when I make it for parties. It’s just that good! I sometimes make them gourmet baked potatoes by adding truffle oil.
As well as the classic toppings, you can add whatever you feel like to your baked potatoes! Set up the ultimate The Ultimate Baked Potato Bar- Amee’s Savory Dish for the entire family to get creative.
If you love easy recipes, check out my loaded hamburger soup.
Your loaded baked potatoes Questions Answered
Okay, let’s tackle some common questions I get about making loaded baked potatoes.
- Q: Can I bake the potatoes ahead of time?
- A: Absolutely! You can bake the potatoes up to a day in advance and store them in the refrigerator. When you’re ready to serve, simply reheat them in the oven or microwave and add the toppings. I do this all the time when I’m short on time. You know what I do when my loaded baked potatoes are from the fridge? I just bake for a little longer to ensure they’re hot.
- Q: Can I use a different kind of potato?
- A: While russet potatoes are my favorite for loaded baked potatoes, you can definitely use other types of potatoes. Yukon gold potatoes are a good option if you prefer a creamier texture. Sweet potatoes also work well and add a touch of sweetness.
- Q: What if my potatoes are taking too long to bake?
- A: Make sure your oven is properly preheated. If the potatoes are still taking a long time, you can try increasing the oven temperature slightly. You can also pierce them with a fork a few more times to help them cook faster.
- Q: Can I make these in the microwave?
- A: While you can microwave potatoes, I don’t recommend it for loaded baked potatoes. Microwaving tends to make the potatoes rubbery and they won’t have that crispy skin. Baking them in the oven is the best way to achieve the perfect texture and flavor.
- Q: What other toppings can I use?
- A: The possibilities are endless! Some other great options include chili, salsa, guacamole, black beans, corn, sauteed mushrooms, caramelized onions, and different kinds of cheese.
- Q: Can I freeze loaded baked potatoes?
- A: I don’t recommend freezing fully loaded baked potatoes, as the toppings can become soggy when thawed. However, you can freeze baked potatoes without toppings. Wrap them individually in plastic wrap and then place them in a freezer bag.
- Q: My family doesn’t like sour cream. What can I use instead?
- A: Greek yogurt is a great substitute for sour cream. It has a similar tangy flavor and creamy texture. You can also use plain yogurt or even a dollop of cream cheese.
- Q: How do I make twice baked potato?
- A: To make twice baked potato, you’ll scoop out the insides of the baked potatoes, mix it with your toppings, and then stuff the mixture back into the potato skins before baking again. This creates an extra creamy and flavorful potato dish. For more inspiration, why not make loaded baked potato soup? https://delilita.com/loaded-baked-potato-soup
My Final Thoughts on This loaded baked potatoes
This loaded baked potatoes recipe holds a special place in my heart because it reminds me of simple pleasures and the joy of sharing good food with loved ones. It’s a reminder that sometimes, the most comforting and satisfying meals are the ones that are easy to make and infinitely customizable.
Here are my loaded baked potatoes Pro Tips:
- Don’t overbake the potatoes! They should be soft but not mushy.
- Use high-quality toppings. The better the ingredients, the better the loaded baked potatoes will taste.
- Get creative with your toppings! Don’t be afraid to experiment and try new combinations.
Here are a few loaded baked potatoes variations I’ve tried with my family:
- Mexican-inspired: Topped with chili, salsa, guacamole, and shredded cheese.
- Mediterranean-inspired: Topped with hummus, feta cheese, olives, and sun-dried tomatoes.
- BBQ-inspired: Topped with pulled pork, coleslaw, and BBQ sauce.
My son loves the classic bacon and cheese version, while my daughter prefers hers with broccoli and a sprinkle of parmesan cheese. My husband is always up for trying something new, so I often experiment with different toppings for him.
I hope you’ll try this recipe and make it your own. Don’t be afraid to tweak it to suit your own tastes and preferences. The most important thing is to have fun and enjoy the process.
So, gather your ingredients, preheat your oven, and get ready to make some amazing loaded baked potatoes. I hope this loaded baked potatoes dish brings you and your family as much joy as it brings mine. Happy cooking!
And don’t forget my recipe for baked pumpkin seeds! https://delilita.com/baked-pumpkin-seeds loaded baked potatoes will always be in my heart.
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loaded baked potatoes
These loaded baked potatoes are the ultimate comfort food! Fluffy potatoes are baked until tender and then piled high with your favorite toppings for a satisfying and customizable meal.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 large russet potatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 tablespoons butter, melted (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub the potatoes. Pat them dry.
- Pierce each potato several times with a fork.
- Rub the potatoes with olive oil, salt, and pepper.
- Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until they are easily pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly.
- Carefully slice each potato lengthwise.
- Fluff the inside of the potatoes with a fork.
- Top with cheddar cheese, bacon, sour cream, and green onions. Add butter, if using.
- Serve immediately.
Notes
For extra flavor, try adding a dollop of chili or a sprinkle of your favorite hot sauce. You can also swap the cheddar cheese for another type, such as Monterey Jack or Pepper Jack.