Loaded Baked Potatoes

Fluffy and creamy on the inside, deliciously crispy outside! You have to make these indulgent Loaded Baked Potatoes!

About this recipe:

I love a classic baked potato, but this recipe takes a simple dish and turns it into a flavor explosion. By adding just a few simple ingredients, you can take a fluffy baked potato and make an impressive side dish that is sure to pair with so many of your favorite meals.

There are no limits to the ways you can make this recipe your own! See my suggestions below for how to add ingredients that you may have in your fridge.

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About this recipe:
Ingredients:
Step by step pictures:
Variations:
Storage
Top Tip
FAQ
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Ingredients:

Baking potatoes
Butter
Sour cream
Bacon lardons
Onion
Garlic
Cheddar cheese
Olive oil
Salt and pepper
Spring onion

See recipe card for quantities.

Step by step pictures:

Potatoes washed, salt and peppered and laid on a baking tray

Step 1: Give your baking potatoes a good clean, then oil and season them well with salt and pepper. Place on a baking tray and bake at 350F (180C) for 1 hour.

Step 2: In a pan, fry your bacon lardons until golden and crispy.

Butter melted in same pan as bacon lardons

Step 3: Remove your cooked bacon and, in the same pan, add half of the butter.

Step 4: Add your onion and garlic and fry until translucent.

Step 5: After an hour, remove your potatoes from the oven and allow to cool slightly, then scoop out the potato into a bowl.

Butter, sour cream, cheese, cooked onion and garlic and potato combined in a bowl

Step 6: Into the bowl with the potato, add your fried onion and garlic, butter, half of your cheese and sour cream. Mash until well combined.

Mixed potato filling scooped back into potato skins

Step 7: Spoon your potato mixture back into the potato skins.

Loaded baked potatoes topped with cheese and bacon

Step 8: Top with the remaining cheddar cheese and your cooked bacon pieces. Place back in the oven for 15 - 20 minutes.

Variations:

This Loaded Baked Potato recipe is the classic version of the dish, but there is no limit to how you can vary this dish and make it your own! No matter what you have laying about in your fridge, you’ll certainly be able to incorporate your favorite flavours!

Meat - instead of bacon lardons, why not try frying some smoky chorizo for a flavorful twist on the classic recipe. If you have roasted chicken to hand, simply shred your cooked chicken and add it to your potatoes!
Cheese - instead of topping your loaded baked potatoes with cheddar, Monterey Jack or Colby Jack cheese would make a perfect alternative. If you want a stringier, more melty cheese, why not try Gouda or Mozzarella.
Sour cream - for a healthier alternative you can replace sour cream for Greek yoghurt or make your potato even cheesier by using cream cheese.
Seasoning - a great way to add to the classic flavor of these Loaded Baked Potatoes is by adding different spices to the seasoned skin. Why not add ½ teaspoon of garlic salt for an extra bite of flavour. Or, change things up and add ½ teaspoon of paprika or chili powder for those who like a kick of spice.
Toppings - there’s no limit to how creative you want to be with your toppings. Starting simple, why not swap out spring onions for chopped chives. For a bold Mexican flavor, top with guacamole for a refreshing twist on this classic dish. Finally, for a fiery kick add some of your favorite chopped chillies.

Storage

Always store your left over Loaded Baked Potatoes in an airtight container. Make sure you consume them within 1-2 days for the best quality. Keep the toppings (like cheese and bacon) separate and add them when you're ready to reheat.

Reheating: To restore that perfect, crispy skin, the best way to reheat a loaded baked potato is to use the oven. Preheat the oven to 350°F (175°C), place the potatoes on a baking sheet, and heat them for about 10-15 minutes until they're warmed through. It is possible to reheat them in the microwave, however you won’t achieve the wonderful crispy skin that you had the day before.

Air Frying: If your loaded baked potatoes have toppings like sour cream or spring onion then remove these before Air Frying. Place into the air fryer for 10 - 15 minutes at 350°F (175°C).

Freezing: Remove any toppings you have before putting your Loaded Baked Potatoes in the freezer. Store your Loaded Baked Potatoes in a freezer bag or wrap in foil and store for up to 3 months. To reheat, either allow them to thaw out overnight and follow the steps above or place the frozen potato in the oven at 350°F (175°C) and bake for 40-50 minutes.

Top Tip

You don’t want undercooked potatoes with a soggy skin for this recipe! To ensure the skin is super crispy, make sure you are generous with the olive oil coating and salt and pepper seasoning. Don’t be tempted to take your potatoes out too soon. Baking at 350F (180C) for 1 hour will make sure the inside is soft and fluffy and giving you the perfect crispy skins.

FAQ

Can I make loaded baked potatoes ahead of time?

Of course! You can bake your potatoes ahead of time by placing them in the oven for a hour, allowing them to cool and storing them in the fridge. Once they’ve cooled, wrap them in foil or plastic wrap and keep them in an airtight container. They will last for up to 3-4 days. When you’re ready to reheat them, pop them in the air fryer and add your toppings when ready to serve.

Can I freeze loaded baked potatoes?

Of course! You can freeze baked potatoes, but make sure you remove the toppings. It’s best to freeze the potatoes without dairy-based toppings (like sour cream) and then add fresh toppings after reheating. Place in a freezer bag or wrap in foil before placing them in the freezer where they will last up to 3 months. Reheat them in the oven or air fryer when ready.

What kind of potatoes are best for baking?

For the perfect fluffy insides and crispy outsides, I would suggest using Russet potatoes. They have the best starch content to ensure your Loaded Baked Potatoes turn out just right.

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