Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy Loaded Baked Potatoes with Cheddar and Bacon are the ultimate side dish, with a crispy skin and a fluffy interior. After making these dozens of times, I’ve discovered the trick to getting them perfectly crispy every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Strawberry Salsa Stuffed Avocados and Cozy Moroccan Sweet Potato and Chickpea Soup.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Crispy on the outside, fluffy on the inside
- Better than takeout
- Easy to customize with your favorite toppings
- Perfect for game nights or holiday dinners
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.
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 slices bacon
- 2 green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: Shredded cheese
- Optional: Crumbled bacon
- Optional: Sour cream
- Optional: Chopped green onions
- Optional: Chopped tomatoes
- Optional: Guacamole
- Optional: Salsa
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- Oven Thermometer — Ensures even cooking and prevents undercooking or burning. → See on Amazon
- Baking Sheet — Provides even heat distribution for perfectly crispy potatoes. → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preparation: Preheat your oven to 425°F (220°C). Scrub the potatoes clean, then pat them dry. Rub each potato with olive oil, then prick them with a fork about 8-10 times. Sprinkle with salt, pepper, and garlic powder.
- Baking: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skin is crispy and the flesh is tender.
- Toppings: Cut a cross on the top of each potato. Squeeze the sides to open it up. Top with sour cream, shredded cheese, crumbled bacon, and chopped green onions. Serve immediately.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Common mistake and fix: The #1 reason these potatoes turn out soggy is not pricking them enough. Make sure to prick each potato at least 8-10 times to allow steam to escape.
- : For extra crispiness, you can toss the potatoes in a bit of cornstarch before baking.
- : To speed up the cooking process, you can microwave the potatoes for 5 minutes before baking.
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: You can par-cook the potatoes in the microwave or oven, then store in the fridge for up to 2 days before finishing in the oven.
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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil or butter for cooking the potatoes.
- Best substitution: You can substitute the cheddar cheese with any of your favorite cheeses, such as mozzarella, Monterey Jack, or pepper jack.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe is easily scalable. Simply adjust the number of potatoes based on your needs.
- Troubleshooting: If your potatoes are still not crispy after baking, try increasing the oven temperature to 450°F (230°C) for the last 10-15 minutes of cooking.
Want to level up this recipe?
Potato Ricer — Ensures perfectly fluffy mashed potatoes every time. → Check price on Amazon
Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 slices bacon
- 2 green onions
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Optional Toppings
- Shredded cheese
- Crumbled bacon
- Sour cream
- Chopped green onions
- Chopped tomatoes
- Guacamole
- Salsa
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Scrub the potatoes clean, then pat them dry. Rub each potato with olive oil, then prick them with a fork about 8-10 times. Sprinkle with salt, pepper, and garlic powder.
- Baking: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skin is crispy and the flesh is tender.
- Toppings: Cut a cross on the top of each potato. Squeeze the sides to open it up. Top with sour cream, shredded cheese, crumbled bacon, and chopped green onions. Serve immediately.
Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil or butter for cooking the potatoes.
- Best substitution: You can substitute the cheddar cheese with any of your favorite cheeses, such as mozzarella, Monterey Jack, or pepper jack.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe is easily scalable. Simply adjust the number of potatoes based on your needs.
- Troubleshooting: If your potatoes are still not crispy after baking, try increasing the oven temperature to 450°F (230°C) for the last 10-15 minutes of cooking.
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 (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven.
- Make ahead: You can par-cook the potatoes in the microwave or oven, then store in the fridge for up to 2 days before finishing in the oven.
Nutrition Per Serving
- Calories: 420
- Protein: 12g
- Fat: 22g
- Carbs: 48g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 35mg
- 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
The #1 reason is not pricking them enough. Make sure to prick each potato at least 8-10 times to allow steam to escape.
Yes, you can! Cook at 400°F (200°C) for 20-25 minutes, or until the skin is crispy and the flesh is tender.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Yes, you can par-cook the potatoes in the microwave or oven, then store in the fridge for up to 2 days before finishing in the oven.
If your potatoes are still not crispy after baking, try increasing the oven temperature to 450°F (230°C) for the last 10-15 minutes of cooking.
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!
