Loaded Baked Potatoes

Baked potatoes are infinitely versatile. They are carby, cozy, and the perfect vehicles for other flavors and ingredients. A loaded baked potato bursts with both savory and umami flavors, and you can get creative with the filling. Make it your main or enjoy it as a side dish along with some grilled lemon chicken or chicken cordon bleu and a garden tossed salad.

How to Make Loaded Baked Potatoes

What’s the word we love to hear? Easy. A loaded baked potato couldn’t be easier to prep, but it does require some patience, mostly due to cooking times. And, trust us, that patience is well-rewarded. You’ll start by baking the potatoes, and then you’ll scoop out the pulp to make a flavorful, cheesy filling. Then, you’ll bake the potatoes again.

Loaded Baked Potato Ingredients

• Potatoes: Russets and Idaho potatoes work best here. They have a higher starch and lower moisture content, leading to fluffy fillings and crispy shells. The skins are also sturdy enough to handle the scooping and refilling.
• Butter: Cube your butter before mashing it with the potato. This helps make it creamy and rich.
• Sour cream: Using sour cream gives the dish some tanginess.
• Cheddar cheese: The cheese melts within the potato filling.
• Bacon strips: The bacon strips will be precooked and crumbled into the filling to add some saltiness and meatiness.
• Green onions: Sharp and fresh, green onions add a little extra zing to cut through the richer flavors. You can also use scallions.

Directions

Step 1: Bake the potatoes

Jackie Alpers for Taste Recipes

Bake the potatoes at 400°F for one hour or until they’re tender. Let the potatoes cool slightly. Reduce the oven’s heat to 350°.

Editor’s Tip: Poke holes in the potatoes before baking to release steam.

Step 2: Load the potatoes

Jackie Alpers for Taste Recipes

Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and green onions. Spoon or pipe this mixture back into the potato shells.

Step 3: Bake the loaded potatoes

Jackie Alpers for Taste Recipes

Place the potatoes on a baking sheet. Bake for 30 to 35 minutes or until heated through.

Editor’s Tip: Sprinkle some fresh sliced green onions on top.

Jackie Alpers for Taste Recipes

Loaded Baked Potato Variations

• Sneak in veggies: Add chopped broccoli to the filling mixture to get in some additional fiber and nutrients.
• Taco night: Enjoy two iconic dinners in one by topping your potatoes with ground beef seasoned with a taco mix, salsa and some guacamole.
• Add barbecue: Top the potatoes with barbecue chicken or pork.
• Sweeten the deal: Use a sweet potato instead of a russet.

How to Store Loaded Baked Potatoes

Let the potatoes cool before putting them in an airtight container. You can store them in the fridge for up to four days.

Can you freeze loaded baked potatoes?

Yep! Once the potatoes have cooled, wrap them in storage wrap or foil and place them in a freezer-safe container. You can partially thaw them in the fridge overnight before reheating them in the oven.

Can you make loaded baked potatoes ahead of time?

You can bake the potatoes in advance. When you’re ready to make the full recipe, scoop out the pulp and continue as directed.

Loaded Baked Potato Tips

Jackie Alpers for Taste Recipes

How do you scoop out the pulp for loaded baked potatoes?

Start by letting the potatoes cool slightly so they’re not too hot to handle. Then, use a spoon to carve out the pulp. Go slow to keep the skin from tearing.

Why did my loaded baked potatoes tear?

If you’re using a sturdy potato, like a russet, and the skin is still tearing, make sure you’re cooking them unwrapped. Cooking them wrapped in foil can make the skin a little bit soggier, so it’s more likely to tear when you scoop out the filling. Make sure you’re also leaving a little bit of pulp attached to the skin to help make the shell sturdier.

Why should I poke holes in my potato before baking?

Poking holes in potatoes releases steam. This helps make fluffier potatoes and averts the worst-case scenario of your potato exploding.