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
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Sienny
My little niece & I are both potatoes fans, we love all potatoes dishes. Your this recipe is very easy to follow. I will do this dish with my little niece this weekend to enjoy .
Beth Pierce
Thanks, Sienny! Enjoy!
Claudette
They were amazing! Such a great side dish! I make something similar, but your recipe was tastier! Thanks for sharing!
Jupiter H
I love loaded baked potatoes and making them in the oven has the bonus of heating up our house in this cold weather! Thank you for your recipe.
Rose
Sometimes a baked potato just really hits the spot. Even better if it’s loaded.
Mary
I haven’t had a good loaded baked potato for years. This was perfect with all the right fixings on top! Such a simple recipe but a great hearty food.
Tammy
Loaded baked potatoes are such a treat! I always look forward to making a little potato bar and getting all my favorite toppings out. These look so good!
Sue-Tanya
Wow, these Loaded Baked Potatoes sound absolutely mouthwatering! The combination of crispy skin, bacon, broccoli, sour cream, and a blend of cheddar and Monterey Jack cheese is a delightful treat for the taste buds. The addition of green onions adds a fresh and savory touch. These potatoes make for a hearty and satisfying accompaniment to various main dishes, from grilled pork to roasted chicken and barbecued ribs. A must-try recipe for those looking to elevate their side dish game!
Nikki
This looks really good! The kids will love this for sure. Thanks for the recipe, I’ll try it!
Melanie
These are so easy to make and super tasty too. Who doesn’t love a loaded potato? I love the cheese bacon and sour cream combo.
Marie Cris
So yummy! I will surely try this LOADED BAKED POTATOES recipe. I like potato dishes so much that’s why I’m sure I’m gonna like this.
Lavanda
The combination of bacon, broccoli, sour cream, and those ooey-gooey layers of cheddar and Monterey Jack cheese is nothing short of heavenly.
Beth Pierce
Thanks, Lavanda!
Samantha
I love these and a favorite with my family, always an easy meal idea as well
Yeah Lifestyle
We love a jacket potato so when I tried this recipe we were all so happy with how they turned out. Crispy skin and so full of flavour.
Beth Pierce
Awesome! So glad that you liked the potatoes.
Stephanie
There’s not much more satisfying than sitting down to a loaded baked potato. This recipe is delcious and the family really enjoyed them.
Star Traci
Oh my goodness! You have no idea how happy you will have made my husband. This is a personal favorite of his and now I may just surprise him.
Beth Pierce
Thanks, Star! I sure hope he enjoys them!
Jasmine Martin
I absolutely love loaded baked potatoes. They are one of the best things ever. These are so yummy. This is my new go-to recipe.