These cheesy loaded baked potatoes are the ultimate comfort food—crispy skins, fluffy centers, and layers of savory toppings in every bite. Oven-baked to perfection, they’re hearty, crowd-pleasing, and perfect for weeknight dinners or weekend indulgence.
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How to Make
To make cheesy loaded baked potatoes, bake whole potatoes until tender, scoop out the centers, mix with cheese and toppings, then bake again until gooey and golden.
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Ingredients
Main Ingredients:
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tbsp butter
- 1/4 cup milk (or cream)
- 4 slices cooked bacon, crumbled
- 2 green onions, finely sliced
- Salt and black pepper, to taste
Optional Add-ins:
- 1/2 cup mozzarella or Monterey Jack cheese
- 1/4 cup cream cheese for extra creaminess
- Fresh chives, for topping
- Smoked paprika or chili flakes
- Steamed broccoli pieces
- Crumbled sausage or pulled chicken
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Preparation Time
- Prep Time: 10 minutes
- Baking Time: 60–70 minutes
- Stuffing & Second Bake: 10 minutes
- Total Time: ~80–90 minutes
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Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes clean, dry them, and prick each one several times with a fork.
- Rub the potatoes with olive oil and sprinkle generously with salt.
- Place them on a baking tray and bake for 60–70 minutes, or until the skins are crisp and the insides are soft.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the centers into a mixing bowl, leaving a thin layer of potato inside the skins.
- Add butter, sour cream, milk, half the cheddar, salt, and pepper to the bowl. Mash until creamy.
- Stir in half the bacon and green onions.
- Fill the potato skins generously with the mixture.
- Top with remaining cheese and return to the oven for 10 minutes, or until the cheese melts and turns golden.
- Garnish with the remaining bacon and green onions before serving.
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Servings
Serves 4 people (one stuffed potato per person).
  6. Presentation & Decoration
Serve the potatoes on a warm platter, topped with extra cheese, green onions, and a drizzle of sour cream. Add a sprinkle of paprika or chives for bright color contrast.
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Best Time to Eat
Best enjoyed hot out of the oven, especially for dinner, game nights, potlucks, or weekend comfort meals.
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Portion Guide
- Main dish: 1–2 stuffed potato halves per person
- Side dish: 1 potato half per person
- Party platter: Cut halves into quarters for bite-sized servings
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Storage & Shelf Life
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat at 375°F (190°C) for 10–12 minutes, or until heated through.
- Freezing is possible for up to 1 month, but expect slightly softer texture after thawing.
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Allergy Guide
- Contains dairy (cheese, butter, sour cream) and potential gluten cross-contamination depending on toppings used.
- Naturally gluten-free when using certified gluten-free ingredients.
- Omit bacon for a vegetarian version.
- Substitute lactose-free cheese and sour cream for dairy sensitivity.
Enjoy these savory, cheesy loaded baked potatoes—warm, satisfying, and packed with irresistible flavor in every bite!
Cheesy Loaded Baked Potatoes – FAQs
1. Can I make cheesy loaded baked potatoes ahead of time?
Yes. You can bake the potatoes and prepare the filling up to 1 day in advance. Store separately in the refrigerator, then stuff and bake until hot and melted before serving.
2. How do I keep baked potatoes crispy on the outside?
Bake the potatoes directly on the oven rack or a wire rack over a tray, and rub the skins with oil and salt. Avoid wrapping them in foil, which traps steam and softens the skins.
3. Can I make this recipe vegetarian?
Absolutely. Simply omit the bacon and add vegetables like steamed broccoli, sautéed mushrooms, or bell peppers. Extra cheese or cream cheese also boosts flavor.
4. What cheese works best for loaded baked potatoes?
Cheddar is classic for flavor, while mozzarella or Monterey Jack adds meltiness. A blend of cheeses creates the best gooey, creamy texture.
5. Can I freeze cheesy loaded baked potatoes?
Yes, they can be frozen for up to 1 month. Wrap tightly and thaw in the refrigerator before reheating in the oven. The texture may be slightly softer but still delicious.
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.