Loaded baked potatoes are a delicious and satisfying side dish that can be customized with a variety of toppings. In this recipe, we’ll show you how to make the perfect loaded baked potatoes with cheddar and sour cream. The combination of melted cheddar cheese, sour cream, and crispy turkey bacon is a match made in heaven, making this dish perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

You’ll love this recipe for loaded baked potatoes because it’s easy to make and can be customized to suit your taste preferences. Here are a few reasons why:

• The recipe is simple and requires minimal ingredients, making it a great option for a quick weeknight dinner.
• The loaded baked potatoes are highly customizable, allowing you to add your favorite toppings and create a unique flavor combination.
• This recipe is perfect for a special occasion, such as a holiday dinner or a party, as it can be made in large quantities and is sure to impress your guests.

Key Ingredients & Substitutions

To make loaded baked potatoes, you’ll need the following ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1/4 cup sour cream
• 3/4 cup shredded cheddar cheese
• 6 slices cooked turkey bacon
• 2 tablespoons chopped chives

You can substitute the turkey bacon with beef bacon or omit it altogether for a vegetarian option. Additionally, you can use different types of cheese, such as mozzarella or parmesan, if you prefer. For a vegan version, you can replace the cheese with a plant-based alternative and use a non-dairy sour cream.

Step-by-Step Instructions

Here’s how to make loaded baked potatoes:

1. Preheat the oven to 400°F (200°C).

2. Scrub the potatoes clean and dry them with a paper towel. Poke some holes in each potato with a fork to allow steam to escape.

3. Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.

4. Bake the potatoes directly on the middle rack of the oven for 1 hour, or until they’re cooked through and tender when pierced with a fork.

5. While the potatoes are baking, cook the turkey bacon in the oven for 15-20 minutes, or until crispy. Flip the bacon halfway through the cooking time.

6. Remove the potatoes from the oven and let them cool for a few minutes. Slice them in half lengthwise and fluff the flesh with a fork.

7. Top each potato with a tablespoon of unsalted butter, a quarter cup of sour cream, some shredded cheddar cheese, a few slices of cooked turkey bacon, and a sprinkle of chopped chives.

8. Return the potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

For more delicious potato recipes, check out our Creamy Hamburger Potato Soup recipe. If you’re looking for a sweet treat to serve alongside your loaded baked potatoes, consider making our Christmas Crack recipe.

Expert Chef Tips & Troubleshooting

To ensure that your loaded baked potatoes turn out perfectly, make sure to poke some holes in the potatoes before baking to allow steam to escape. This will help prevent the potatoes from bursting in the oven. Additionally, use high-quality ingredients, such as fresh chives and real cheddar cheese, to get the best flavor.

When handling and storing potatoes, it’s essential to follow safe food handling practices to prevent foodborne illness. Always wash your hands before and after handling potatoes, and make sure to store them in a cool, dry place.

Some common mistakes to avoid when making loaded baked potatoes include:

• Not poking enough holes in the potatoes, which can cause them to burst in the oven.
• Overcooking the potatoes, which can make them dry and unappetizing.
• Not using high-quality ingredients, which can affect the flavor and texture of the dish.

Practical Cooking Tips

Here are some practical cooking tips to help you make the perfect loaded baked potatoes:

• Use the right type of potato: Russet potatoes are the best variety to use for loaded baked potatoes because of their high starch content and crispy skin.
• Don’t overbake the potatoes: Bake the potatoes until they’re cooked through and tender when pierced with a fork. Overbaking can make the potatoes dry and unappetizing.
• Use the right amount of toppings: Don’t overload the potatoes with too many toppings, as this can make them difficult to eat and can affect the flavor and texture of the dish.

Serving Suggestions

Loaded baked potatoes are a versatile dish that can be served as a side or as a main course. Here are some serving suggestions:

• Serve with a salad: Loaded baked potatoes pair well with a simple green salad or a more substantial grain salad.
• Serve with a protein: Loaded baked potatoes are a great side dish to serve with grilled chicken, steak, or fish.
• Serve as a main course: Loaded baked potatoes can be served as a main course, especially if you add some protein such as chicken, steak, or beans.

Storage, Make-Ahead & Reheating

Loaded baked potatoes can be made ahead and refrigerated for up to a day. To reheat, simply bake the potatoes in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. You can also freeze the potatoes for up to 2 months and reheat them in the oven or microwave.

When reheating loaded baked potatoes, make sure to follow safe minimum internal temperatures to ensure food safety.

Loaded Baked Potatoes with Cheddar and Sour Cream

C. Sophie

Make meat-free loaded baked potatoes with crisp skins, fluffy centers, cheddar and sour cream. Learn to bake and top them without scooping the flesh.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

• Oven
• Fork
• Knife
• Cutting Board

Ingredients

  

Potatoes

• 4 large russet potatoes

Toppings

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1/4 cup sour cream
• 3/4 cup shredded cheddar cheese
• 6 slices cooked turkey bacon
• 2 tablespoons chopped chives

Instructions

 

• Preheat the oven to 400°F (200°C).
• Scrub the potatoes clean and dry them with a paper towel. Poke some holes in each potato with a fork to allow steam to escape.
• Rub the potatoes with olive oil and sprinkle with kosher salt and black pepper.
• Bake the potatoes directly on the middle rack of the oven for 1 hour, or until they’re cooked through and tender when pierced with a fork.
• While the potatoes are baking, cook the turkey bacon in the oven for 15-20 minutes, or until crispy. Flip the bacon halfway through the cooking time.
• Remove the potatoes from the oven and let them cool for a few minutes. Slice them in half lengthwise and fluff the flesh with a fork.
• Top each potato with a tablespoon of unsalted butter, a quarter cup of sour cream, some shredded cheddar cheese, a few slices of cooked turkey bacon, and a sprinkle of chopped chives.
• Return the potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Notes

Nutritional information:

• Calories: 420
• Protein: 15g
• Carbohydrates: 35g
• Fat: 24g
• Saturated fat: 12g
• Cholesterol: 40mg
• Sodium: 350mg
• Potassium: 800mg
• Fiber: 4g
• Sugar: 2g

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.

Keyword loaded baked potatoes

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