Crispy Loaded Baked Potatoes with Cheddar and Bacon
Crispy Loaded Baked Potatoes with Cheddar and Bacon are the perfect side dish. After making these many times, I’ve discovered the trick to getting the crispy skin is to brush the potatoes with oil and sprinkle them with salt before baking. The result is a golden, crispy exterior with a soft, fluffy interior. Serve them with my Easy No-Bake Peanut Butter Oat Bars for a complete meal. If you love recipes like this, you’ll also enjoy Easy No-Bake Peanut Butter Oat Bars and Grilled Tuna Steak with Fresh Mango Avocado Salsa.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden, crispy skin
- Melted cheddar and crispy bacon
- Easy to make and better than takeout
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
- Salt
- Black pepper
- Optional: Sour cream
- Optional: Chives
- Optional: Green onions
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
🛒 Tools & Equipment I Recommend
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer — Makes quick work of mixing ingredients → See on Amazon
- OXO Good Grips 3-Piece Stainless Steel Measuring Cup Set — Accurate measuring for consistent results → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preparation: Preheat oven to 425°F (220°C). Scrub potatoes clean, pat dry, and pierce with a fork. Brush with olive oil, sprinkle with salt, and bake for 45-60 minutes or until tender.
- Toppings: Remove potatoes from oven, cut a cross on the top, and press the ends to open. Top with shredded cheddar, crumbled bacon, and any other desired toppings. Broil for 2-3 minutes or until cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Common mistake and fix: To prevent soggy skin, don't wrap potatoes in foil. Instead, brush with oil and sprinkle with salt before baking.
- Time-saving tip: Bake potatoes ahead of time and reheat in the oven before adding toppings.
- Nutritional tip: Use low-fat cheese and turkey bacon to reduce calories and saturated fat.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated before adding toppings.
Freezing Crispy Loaded Baked Potatoes with Cheddar and Bacon
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp the skin.
Recipe Notes
- Chef tip: For extra crispy skin, toss potatoes in oil and salt, then bake at 400°F (200°C) for 20-25 minutes, flip, and bake for another 20-25 minutes.
- Best substitution: Substitute cheddar cheese with your favorite melting cheese, such as mozzarella or Monterey Jack.
- Make-ahead: Bake potatoes ahead of time and reheat before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are not tender after baking, continue baking for an additional 10-15 minutes.
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Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Cheddar cheese
- Bacon
Seasonings
- Salt
- Black pepper
Optional Toppings
- Sour cream
- Chives
- Green onions
Instructions
- Preparation: Preheat oven to 425°F (220°C). Scrub potatoes clean, pat dry, and pierce with a fork. Brush with olive oil, sprinkle with salt, and bake for 45-60 minutes or until tender.
- Toppings: Remove potatoes from oven, cut a cross on the top, and press the ends to open. Top with shredded cheddar, crumbled bacon, and any other desired toppings. Broil for 2-3 minutes or until cheese is melted and bubbly.
Notes
- Chef tip: For extra crispy skin, toss potatoes in oil and salt, then bake at 400°F (200°C) for 20-25 minutes, flip, and bake for another 20-25 minutes.
- Best substitution: Substitute cheddar cheese with your favorite melting cheese, such as mozzarella or Monterey Jack.
- Make-ahead: Bake potatoes ahead of time and reheat before adding toppings.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If potatoes are not tender after baking, continue baking for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp the skin.
- Make ahead: Potatoes can be baked ahead of time and reheated before adding toppings.
Nutrition Per Serving
- Calories: 470
- Protein: 15g
- Fat: 28g
- Carbs: 45g
- Fiber: 5g
- Sugar: 2g
- Sodium: 1300mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Loaded Baked Potatoes with Cheddar and Bacon FAQs
To prevent soggy skin, don't wrap potatoes in foil. Instead, brush with oil and sprinkle with salt before baking.
Yes, bake potatoes ahead of time and reheat before adding toppings.
Turkey bacon or chopped ham can be used as a substitute for bacon.
Yes, cook potatoes at 400°F (200°C) for 20-25 minutes, flip, and cook for another 10-15 minutes.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp the skin.
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!
