Loaded baked potatoes are stuffed with cheesy, creamy goodness for the ultimate comfort food.

These beauties can be made in large batches ahead of time and frozen meaning you can just pop them in the oven while your steaks are on the grill!

Loaded Baked Potatoes on a baking sheet after baking

Ingredients & Optional Add-Ins

POTATOES
Choose a high-starch potato like a russet (or baking potato). Russets have a 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 skin so they hold their shape while being filled.

FILLING
Insides from potatoes, sour cream, butter, cheese, and salt & pepper are all mixed together to create this yummy, savory ‘stuffing’!

VARIATIONS
Sour cream is the secret ingredient in loaded baked potatoes! Try greek yogurt for a slightly tangier version! Why not try sweet potatoes for a fun twist? Keep the mashed potato mixture a little chunky or super creamy.

ADD-INS
This is the fun part. Bacon crumbles, green onions, shredded cheese, bits of broccoli, or even cheese sauce! Chili, beans or salsa would all taste great too. The sky is the limit!

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. Make baked potatoes (you can even do this in the air fryer, microwave or slow cooker).
  2. Cut each potato lengthwise, scoop out the insides and combine with remaining ingredients (per recipe below).
  3. Return the mashed potatoes to the insides of the shells and rebake.

Viola! Potato perfection!

Loaded Baked Potatoes on a baking sheet before cooking

Tips for Perfection

  • Look for potatoes that are firm, clean, and without eyes (the offshoots).
  • Scrub them under water and pat dry before preparing, so that the skins can be eaten along with the insides.
  • Remember to poke potatoes with a fork so the steam can escape and the heat can evenly penetrate the flesh. Otherwise, potatoes can explode in the oven creating a mess!
  • No need to wrap them in aluminum foil, but space them evenly apart in a baking dish.

More Amazing Spuds

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

loaded baked potatoes on a baking sheet
5 from 11 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 them dig in!
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4 potatoes

Ingredients  

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

Optional Add-Ins

  • ½ cup cheddar cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 green onions thinly sliced
  • 4 slices bacon cooked and crumbled
  • 6 cloves roasted garlic finely chopped

Instructions 

  • Preheat oven to 375°F.
  • Poke holes with a fork. Coat the outside of each potato with olive oil and salt to taste. Bake 50-60 minutes. Remove from the oven and cool about 20 minutes.
  • Cut each potato in 1/2 lengthwise and use a spoon to scoop out the flesh leaving a 1/8" shell.
  • Combine the scooped potato with sour cream, butter and salt & pepper to taste. Mash until smooth.
  • Add desired add-ins and stir to combine. Spoon filling into each potato skin and top with cheddar cheese.
  • Bake 15-20 minutes or until heated through and cheese is melted.

Notes

*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.
Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350°F for 35-40 minutes.
If using thin-skinned potatoes (red potatoes or Yukon gold) leave a thicker skin when scooping out the flesh.
 
5 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 494 | Carbohydrates: 42g | Protein: 17g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 495mg | Potassium: 1014mg | Fiber: 3g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 15mg | Calcium: 334mg | Iron: 2mg

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

Course Side Dish
Cuisine American

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potatoe mixture in a glass bowl to make Loaded Baked Potatoes with writing and an image of the finished potatoe

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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