Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy loaded baked potatoes with cheddar and bacon are the perfect side dish for any meal. After making these many times, I’ve discovered the trick to getting the crispy skin is to rub the potatoes with oil and sprinkle them with salt before baking. The result is a crispy exterior with a soft, fluffy interior that’s loaded with melted cheese and smoky bacon. If you love recipes like this, you’ll also enjoy Easy No-Bake Mango Coconut Rice Pudding Recipe and Easy Salsa Verde Chicken Recipe for Quick Flavorful Dinner.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Crispy skin with a soft, fluffy interior
- Melty cheddar cheese and smoky bacon
- Easy to customize with your favorite toppings
- Perfect for holidays, cookouts, or any night of the week
What You'll Need for Crispy Loaded Baked Potatoes with Cheddar and Bacon
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Olive oil
- Salt
- Cheddar cheese
- Bacon
- Green onions
- Salt
- Pepper
- Garlic powder
- Optional: Sour cream
- Optional: Chives
- Optional: Jalapeños
- Optional: Cream cheese
đź“ť Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can also be used, but the skin may not be as crispy.
đź›’ Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked to perfection → See on Amazon
- Baking sheet with lip — Prevents oil from spilling in the oven → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, rub with olive oil, and sprinkle with salt. Bake at 425°F (220°C) for 45-60 minutes or until tender.
- Cook the bacon: Cook bacon in a skillet until crispy. Drain on paper towels and crumble.
- Assemble the loaded potatoes: Cut a cross on the top of each potato, press the ends to open, and load with cheddar cheese, crumbled bacon, and your favorite toppings.
- Broil the potatoes: Broil potatoes for 3-5 minutes or until cheese is melted and bubbly. Watch closely to prevent burning.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- : For extra crispy skin, toss the potatoes in oil before baking.
- Common mistake and fix: If your potatoes turn out soggy, try increasing the oven temperature and baking time, or broiling them for a few minutes to crisp up the skin.
- : To speed up the baking process, microwave potatoes for 5-10 minutes before baking.
- : For a healthier version, use turkey bacon and reduce the amount of cheese.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated before serving. Add toppings just before serving.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Freezing is not recommended as it can make the potatoes soggy.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The skin may become soggy.
Recipe Notes
- Chef tip: For extra flavor, sprinkle the potatoes with garlic powder before baking.
- Best substitution: If you don't have cheddar cheese, you can use any melting cheese such as mozzarella or Monterey Jack.
- Make-ahead: Potatoes can be baked ahead of time and reheated before serving. Add toppings just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try turning them over halfway through baking.
Want to level up this recipe?
High-quality baking sheet — Ensures even baking and easy cleanup → Check price on Amazon
Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Cheddar cheese
- Bacon
- Green onions
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Sour cream
- Chives
- Jalapeños
- Cream cheese
Instructions
- Prepare the potatoes: Scrub potatoes clean, prick with a fork, rub with olive oil, and sprinkle with salt. Bake at 425°F (220°C) for 45-60 minutes or until tender.
- Cook the bacon: Cook bacon in a skillet until crispy. Drain on paper towels and crumble.
- Assemble the loaded potatoes: Cut a cross on the top of each potato, press the ends to open, and load with cheddar cheese, crumbled bacon, and your favorite toppings.
- Broil the potatoes: Broil potatoes for 3-5 minutes or until cheese is melted and bubbly. Watch closely to prevent burning.
Notes
- Chef tip: For extra flavor, sprinkle the potatoes with garlic powder before baking.
- Best substitution: If you don't have cheddar cheese, you can use any melting cheese such as mozzarella or Monterey Jack.
- Make-ahead: Potatoes can be baked ahead of time and reheated before serving. Add toppings just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are not cooking evenly, try turning them over halfway through baking.
Storage
- Fridge: Store leftover potatoes in the fridge for up to 3 days.
- Freezer: Freezing is not recommended as it can make the potatoes soggy.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The skin may become soggy.
- Make ahead: Potatoes can be baked ahead of time and reheated before serving. Add toppings just before serving.
Nutrition Per Serving
- Calories: 430
- Protein: 12g
- Fat: 23g
- Carbs: 48g
- Fiber: 4g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 45mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Baked Potatoes with Cheddar and Bacon FAQs
Yes, you can bake the potatoes ahead of time and reheat them before serving. Add toppings just before serving.
If your potatoes are soggy, try increasing the oven temperature and baking time, or broiling them for a few minutes to crisp up the skin.
No, using frozen potatoes can result in soggy skin and a longer cooking time.
You can substitute turkey bacon, ham, or even cooked ground beef for the bacon.
Prick potatoes with a fork, rub with oil, and sprinkle with salt. Air fry at 400°F (200°C) for 20-25 minutes or until tender. Cut a cross on the top, press the ends to open, and load with your favorite toppings. Broil for 3-5 minutes or until cheese is melted and bubbly.
A Warm Final Note
I can’t wait for you to try Crispy Loaded Baked Potatoes with Cheddar and Bacon and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
