These crispy-skinned Loaded Baked Potatoes are packed with bacon, broccoli, and sour cream, all topped with a generous portion of cheddar cheese and Monterey Jack Cheese and sprinkled with thin slices of green onions. I love to serve these tasty spuds with grilled pork, roasted chicken, or barbecued ribs.
How to make Loaded Baked Potatoes
First, rub some russet potatoes with olive oil and generously sprinkle with coarse salt. Bake at 400 degrees for about 50 minutes or until fork tender. Let them cool for a bit before slicing a thin skin off the top. It should be thin enough so most of the potato is left but deep enough to gently scoop out most of the potato flesh.
While the potatoes are baking, cover a large-rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Then lay the bacon slices in a single layer on the paper. Place in a 375-degree preheated oven for about 14 minutes or until your desired crispiness. Using tongs remove the bacon from the cookie sheet and place it on paper towels to drain. Coarsely chop the bacon and set it aside.
Add the broccoli to a microwaveable bowl with about 1/4 cup of water. Cover with plastic wrap and cut 2 small vents in the wrap. Microwave for 2 minutes and let it sit for several minutes. Remove from the microwave and place in a colander to drain well.
Scoop out the potato flesh and combine it with half the bacon, the steamed broccoli, butter, sour cream, 1/2 cup cheddar cheese, and 1/2 cup Monterey Jack Cheese. Using a spoon, stir to combine. Season with kosher salt and fresh ground black pepper to taste. Then, spoon the potato mixture into the hallowed potato skins. Top with the remaining cheese and bake for about 12-15 minutes or until the cheese is melted and the potatoes are heated through. Top with the remaining chopped bacon and sliced green onions or fresh chives.
Helpful tips
- Hands down, russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
- Follow through with the olive oil or vegetable oil. Both of them help produce a nice crispy skin.
- Use coarse salt. I have an inexpensive salt grinder that I bought at Costco and it really comes in handy with baked potatoes.
- If you only have one oven, you can bake the potatoes and the bacon at the same time at 400 degrees.
- The bacon can be cooked up to several days ahead of time and reheated in the microwave.
- The broccoli can be steamed in advance and brought to room temperature before it is mixed in the potato stuffing.
- Bake the loaded potatoes just until the cheese is melted and the potato is heated through.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375 degrees for 15-20 minutes or until heated through.
- Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power so it heats all the way through.
More potato recipes to try!
Loaded Baked Potatoes
Ingredients
- 4 medium to large Russet Potatoes
- 2 tablespoons olive oil or vegetable oil
- Kosher salt
- 6 slices bacon
- 1 small broccoli crown cut in bite size florets
- ¼ cup butter
- ½ cup sour cream
- ¾ cup shredded sharp cheddar cheese
- ¾ cup shredded Monterey Jack Cheese
- Kosher salt and freshly ground black pepper to taste
- 2 green onions sliced
Instructions
- Preheat oven to 400 degrees. Cover a small baking sheet with parchment paper.
- Rub the potatoes with olive oil and generously sprinkle with coarse salt. Place the potatoes on the baking sheet. Bake 45-60 minutes or until fork tender. Let them cool a bit before slicing a thin skin off the top. It should be thin enough so most of the potato is left but deep enough to gently scoop out most of the potato flesh.
- While the potatoes are baking cover a large rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Lay the bacon slices in a single layer on the paper. Place in a 375 degree preheated oven for about 14 minutes or until your desired crispiness. Using tongs remove the bacon from the cookie sheet and place on paper towels to drain. Coarsely chop the bacon and set it aside.
- Add the broccoli to a microwaveable bowl with about 1/4 cup water. Cover with plastic wrap and cut 2 small vents in the wrap. Microwave for 2 minutes and let it sit for several minutes. Remove from the microwave and place in a colander to drain well.
- Scoop out the potato flesh and combine it with half the bacon, the steamed broccoli, butter, sour cream, 1/2 cup cheddar cheese, and 1/2 cup Monterey Jack Cheese. Using a spoon stir to combine. Season with kosher salt and fresh ground black pepper to taste. Spoon the mixture into the hallowed out potato skins. Top with the remaining cheese and bake at 375 degrees for about 12-15 minutes or until the cheese is melted and the potatoes are heated through. Top with the remaining chopped bacon and sliced green onions.
Notes
- Hands down russet potatoes are the best for baking. Their thick skin and high starch content make them the perfect choice.
- Follow through with the olive oil or vegetable oil. Both of them help produce a nice crispy skin.
- Use coarse salt. I have an inexpensive salt grinder that I bought at Costco and it really comes in handy with baked potatoes.
- If you only have one oven you can bake the potatoes and the bacon at the same time at 400 degrees.
- The bacon can be baked up to several days ahead of time and reheated in the microwave.
- The broccoli can be steamed in advanced and brought to room temperature before it is mixed in the potato stuffing.
- Bake the loaded potatoes just until the cheese is melted and the potato is heated through.
- Store leftovers in an airtight container in the fridge for up to days. Reheat in the oven at 375 degrees for 15-20 minutes or until heated through.
- Freeze in a sturdy container for up to 3 months. Defrost in the refrigerator overnight and reheat in the oven at 350 degrees or the microwave at 50% power.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Tammy
This looks like such a delicious idea for baked potatoes. I know the family would love this! I’ve never made stuffed potatoes before so cannot wait to try.
Rhian Westbury
I blooming love baked potato; they’re so hearty and comforting. I’d probably just go for bacon and cheese in my mine x
Samantha Donnelly
We love making these and there is so much variations you can add depending what you have in. I haven’t made them in ages so thank you for the reminder
Alita
These baked potatoes turned out to be a full-on entrée from a standard side dish. I love that it’s loaded with my favorite vegetables and bacon.
Beth Pierce
Thanks, Alita! So glad that you liked them!
Glass Mosaic Tiles
omg these baked potatoes look out of this world! I can’t wait to make your recipe, can’t can’t wait….I love baked potatoes.
Juliane
Potatoes are my favorite and I can’t wait to give this a try!
Beth Pierce
I hope you enjoy them as much as we do!
Shadi
Love how easy this recipe is. Can’t wait to try it this weekend.thank you for the recipe!
Beth Pierce
My pleasure Shadi! Enjoy!!
Sarah James
Your loaded baked potatoes look delicious. I like how you’ve added broccoli to the cheese and bacon. Looking forward to trying your recipe at the weekend.
Dannii
We love potatoes and this was such a great way to use them. So comforting.
Dana
These are so tasty, I could just eat this for dinner. So hearty and belly-warming! Looking forward to making these again.
Beth Pierce
Thanks Dana! So glad that enjoyed them!
Jess
This is the BEST way to eat potatoes!!
Beti | easyweeknightrecipes
Amazing flavors! My family loves these potatoes! YUM! I make them all the time!
katerina @ diethood.com
Oh my, these were incredibly delicious! I served them with some grilled steak.
Erin | Dinners, Dishes and Dessert
These potatoes were so scrumptious. I love the bacon, broccoli, and cheese combo. Thanks for the great recipe!
Catalina
Oh my goodness! How good these potatoes were! The best side dish! I added a little bit more bacon!
Sandra
Such a great way to make baked potatoes! Perfect side dish!
Beth Pierce
Thanks Sandra! So glad that you liked the potatoes!