Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy loaded baked potatoes with cheddar and bacon are the perfect side dish. After making this many times, I’ve discovered the trick to getting them crispy on the outside and fluffy on the inside. The crispy exterior and melty cheese make these potatoes irresistible. Try them with my Easy Ravioli Soup Recipe for a complete meal. If you love recipes like this, you’ll also enjoy Easy Ravioli Soup Recipe and Sweet and Spicy Pickle Slaw Recipe.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Crispy exterior and fluffy interior
- Melty cheese and bacon
- Easy to make and customize
- 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
- Pepper
- Garlic powder
- Optional: Sliced green onions
- Optional: Crumbled blue cheese
- Optional: Shredded Parmesan
📝 Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can also be used.
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked through → See on Amazon
- Baking sheet — Prevents potatoes from sticking → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preparation: Preheat oven to 425°F (220°C). Scrub potatoes clean, pat dry, and pierce with a fork. Rub with olive oil, salt, and pepper. Bake for 45-60 minutes or until tender.
- Topping: Cut potatoes in half, scoop out the flesh, mix with sour cream, garlic powder, salt, and pepper. Refill potato skins, top with shredded cheese, 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 potatoes, toss them in olive oil and sprinkle with salt before baking.
- Common mistake and fix: If your potatoes are soggy, it's likely because they weren't cooked long enough or the skins got too wet. To fix, cook them longer and be careful not to overfill the skins.
- : For a vegetarian version, omit the bacon and add more cheese or use a plant-based cheese.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and topped just 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, then crisp in the oven at 400°F (200°C) for 5 minutes.
Recipe Notes
- Chef tip: For extra flavor, try brushing the potato skins with garlic butter before filling.
- Best substitution: For a lighter version, substitute Greek yogurt for sour cream.
- Make-ahead: Bake potatoes ahead of time and store in the fridge. Reheat and top before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try flipping them halfway through baking.
Want to level up this recipe?
Baking sheet — Prevents potatoes from sticking and ensures even cooking → 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
- Pepper
- Garlic powder
Optional Toppings
- Sliced green onions
- Crumbled blue cheese
- Shredded Parmesan
Instructions
- Preparation: Preheat oven to 425°F (220°C). Scrub potatoes clean, pat dry, and pierce with a fork. Rub with olive oil, salt, and pepper. Bake for 45-60 minutes or until tender.
- Topping: Cut potatoes in half, scoop out the flesh, mix with sour cream, garlic powder, salt, and pepper. Refill potato skins, top with shredded cheese, bacon, and chives. Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- Chef tip: For extra flavor, try brushing the potato skins with garlic butter before filling.
- Best substitution: For a lighter version, substitute Greek yogurt for sour cream.
- Make-ahead: Bake potatoes ahead of time and store in the fridge. Reheat and top before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try flipping them halfway through baking.
Storage
- Fridge: Store leftovers in an airtight container 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 at 400°F (200°C) for 5 minutes.
- Make ahead: Potatoes can be baked ahead of time and topped just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 20g
- Carbs: 55g
- Fiber: 5g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 45mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Baked Potatoes with Cheddar and Bacon FAQs
Your potatoes might not be cooked long enough or the skins got too wet. To fix, cook them longer and be careful not to overfill the skins.
Yes, you can bake the potatoes ahead of time and store them in the fridge. Reheat and top before serving.
Toss the potatoes in olive oil, sprinkle with salt, and bake at a high temperature. For extra crispiness, broil the potatoes for a few minutes after baking.
Yes, cut the potatoes in half, toss in oil, salt, and pepper, and air fry at 400°F (200°C) for 15-20 minutes or until tender. Top with cheese, bacon, and chives, then broil for 2-3 minutes.
You can substitute Greek yogurt or cream cheese for sour cream in this recipe.
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!
