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 discovered the trick to getting the perfect crispy skin is to toss the potatoes in oil and bake them on a wire rack. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice Recipe and No-Bake Chocolate Peanut Butter Pie Recipe for Dessert.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden crispy skin
- Creamy potato insides
- Loaded with cheddar and bacon
- 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
📝 Ingredient Notes
- Potatoes: Use large russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Baking Sheet — Ensures even cooking and easy cleanup. → See on Amazon
- Wire Rack — Allows hot air to circulate, creating crispy skin. → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare potatoes: Scrub potatoes clean, prick them with a fork, and rub with olive oil. Sprinkle with salt, pepper, and garlic powder. Place on the prepared baking sheet.
- Bake: Bake for 45-60 minutes, or until tender and golden brown. Flip potatoes halfway through cooking for even browning.
- Crisp the skin: Remove potatoes from the oven and increase the temperature to 500°F (260°C). Place potatoes on a wire rack set over the baking sheet. Bake for an additional 10-15 minutes, or until the skin is crispy.
- Top with toppings: Cut a cross on the top of each potato and press the ends to open. Top with sour cream, cheddar cheese, bacon, and chives. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Common mistake and fix: Avoid overcooking the potatoes in the oven. Keep an eye on them to prevent the skin from burning.
- Pro tip: For extra crispy skin, toss the potatoes in oil before baking.
- Pro tip: Use a wire rack to allow hot air to circulate, creating crispy skin.
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: Bake potatoes ahead of time and reheat before serving.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Freeze baked potatoes for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, or until warmed through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil instead of butter.
- Best substitution: Substitute cheddar cheese with your favorite cheese, such as mozzarella or Monterey Jack.
- Make-ahead: Bake potatoes ahead of time and reheat before serving. Top with toppings just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not tender after baking, continue to bake until they are soft.
Want to level up this recipe?
Baking Steel — Ensures even heat distribution for perfectly baked potatoes. → 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
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare potatoes: Scrub potatoes clean, prick them with a fork, and rub with olive oil. Sprinkle with salt, pepper, and garlic powder. Place on the prepared baking sheet.
- Bake: Bake for 45-60 minutes, or until tender and golden brown. Flip potatoes halfway through cooking for even browning.
- Crisp the skin: Remove potatoes from the oven and increase the temperature to 500°F (260°C). Place potatoes on a wire rack set over the baking sheet. Bake for an additional 10-15 minutes, or until the skin is crispy.
- Top with toppings: Cut a cross on the top of each potato and press the ends to open. Top with sour cream, cheddar cheese, bacon, and chives. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil instead of butter.
- Best substitution: Substitute cheddar cheese with your favorite cheese, such as mozzarella or Monterey Jack.
- Make-ahead: Bake potatoes ahead of time and reheat before serving. Top with toppings just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not tender after baking, continue to bake until they are soft.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze baked potatoes for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until warmed through.
- Make ahead: Bake potatoes ahead of time and reheat before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 55mg
- 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
Yes, you can bake the potatoes ahead of time and reheat before serving. Top with toppings just before serving.
Overcooking the potatoes can cause them to become dry. Keep an eye on them to prevent this.
Yes, you can freeze baked potatoes for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Yes, you can make loaded baked potatoes in the air fryer at 400°F (200°C) for 20-25 minutes, or until tender and golden brown.
Greek yogurt or mayonnaise can be used as a substitute for sour cream.
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!
