Loaded baked potatoes are the ultimate comfort food.

Crispy skins are filled with fully loaded mashed potatoes, 2 kinds of cheese, bacon, and seasonings for the perfect creamy bite.

Prep these spuds in large batches and freeze them, they bake perfectly right from frozen!

close up of Loaded Baked Potatoes

Ingredients for Loaded Baked Potatoes

Potatoes Choose a high-starch potato like large russet potatoes (or baking potatoes). They have thick skin that holds up well to baking and filling. The starchy flesh makes perfect mashed potatoes.

If you use other types of potatoes, leave a bit of a thicker shell so they hold their shape while being filled.

Filling – The flesh from the potatoes is mixed with sour cream and butter for a creamy texture. It’s then fully loaded with cheese, bacon crumbles, green onion, and a bit of garlic. So much goodness!


  • Swap out sour cream for Greek yogurt or try sweet potatoes for a yummy twist.
  • Roast a head of garlic along with the potatoes and add some to the filling. So good!
  • Try adding chopped leftover broccoli or your favorite baked potato toppings to the mixture.
  • Trade the shredded cheese for whatever is in your fridge (or add cheese sauce if you’d like).
  • Chili, beans or salsa would all taste great too.

Shredded cheese

Bits of broccoli

Even cheese sauce!

Chili, beans or salsa would all taste great too.

added cheese and green onions to potatoe mixture in a glass bowl to make Loaded Baked Potatoes

How to Make Loaded Baked Potatoes

While it does take a bit of time loaded potatoes are easy to make.

  1. Rub the potatoes with a bit of olive oil and kosher salt. Bake potatoes until fork tender.
  2. Cool slightly and then cut each potato in half lengthwise per the recipe below.
  3. Scoop out the potato flesh and mash with the remaining ingredients until smooth and creamy. Season with salt & black pepper.
  4. Spoon (or pipe with a piping bag) the mashed potato mixture inside the skins. Sprinkle with cheese and bake.

Sprinkle with chives or finely chopped parsley and voila! Potato perfection!

Loaded Baked Potatoes on a baking sheet before cooking

Holly’s Tips for Perfect Potatoes

  • Scrub the potatoes under water and pat dry before preparing. Oil generously for the best crisp skin.
  • Potatoes can be baked in an oven, air fryer, or microwave. Poke them with a fork so the steam can escape and they don’t explode in the oven creating a mess!
  • No need to wrap them in aluminum foil, but space them evenly apart in a baking dish.
  • If you’d like add an extra potato or two when baking. This is great in case any of the skins bread and also allows extra filling if you’d like them overstuffed.
  • If you don’t have whole potatoes use leftover mashed potatoes and add all of the fixings. Bake it in a casserole dish for a baked potato casserole.
Loaded Baked Potatoes on a baking sheet after baking

Make Ahead & Bake From Frozen

Prepare as directed below and freeze on a sheet pan. Once frozen, transfer the potatoes to a freezer bag.

Potatoes can be baked from frozen! Cook at 350°F for 35-40 minutes or until heated through.

More Amazing Spuds

Did you make these Loaded Baked Potatoes? Be sure to leave a rating and a comment below! 

close up of Loaded Baked Potatoes
5 from 29 votes↑ Click stars to rate now!
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Loaded Baked Potatoes

These Loaded Baked Potatoes are perfect when serving guests. Make a DIY topping bar and let everyone dig in!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cool Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8 potato halves


a rimmed baking pan
Baking Sheet with parchment paper
buy hollys book


  • 4 medium baking potatoes scrubbed
  • 1 teaspoon olive oil
  • salt & pepper
  • ¼ cup sour cream
  • 2 tablespoons butter melted
  • ½ teaspoon garlic powder
  • ½ cup cheddar cheese shredded, for topping


  • ½ cup cheddar cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 green onions thinly sliced
  • 4 slices bacon cooked and crumbled


  • Preheat oven to 375°F.
  • Poke holes in the potatoes with a fork. Coat the outside of each potato with olive oil and salt to taste. Bake directly on the middle rack for 50-60 minutes. (see notes for air fryer or microwave directions).
  • Remove from the oven and cool about 20 minutes.
  • Cut each potato in ½ lengthwise and use a spoon to scoop out the flesh leaving a ⅛" shell.
  • Combine the scooped potato with sour cream, butter, ½ teaspoon salt & ½ teaspoon pepper. Mash until smooth.
  • Stir in the add-ins to combine. Spoon filling into each potato skin and top with cheddar cheese.
  • Place on a baking sheet with parchment paper for 15-20 minutes or until heated through and cheese is melted.


Potatoes: If using thin-skinned potatoes (red potatoes or Yukon gold) leave a ¼-inch thick skin when scooping out the flesh so they hold their shape.
Baking Potatoes: *Be sure to poke holes in the potatoes with a fork before baking, otherwise, they could explode in the oven! 
Baked Potatoes can be cooked in the microwave or air fryer if desired.
Level Up: If you’d like to add roasted garlic to the filling. cut ½ inch off the top of a whole head of garlic. Drizzle generously with olive oil and wrap in foil. Bake along with the potatoes until tender and golden. Squeeze out the cloves and chop or mash to add to the filling.
Filling: Bake an extra potato if you’d like them to be overstuffed. The filling can be spooned in or piped with a piping bag.
Make Ahead/Freezing: Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350°F for 35-40 minutes.
5 from 29 votes

Nutrition Information

Serving: 1loaded potato | Calories: 221 | Carbohydrates: 21g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 241mg | Potassium: 505mg | Fiber: 2g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Loaded Baked Potatoes on a sheet pan with a title
cooked Loaded Baked Potatoes with a title
Loaded Baked Potatoes with cheese and writing
Loaded Baked Potatoes before and after cooking with writing



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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