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 double-bake them. This recipe also includes a fresh twist for fall, using chives instead of green onions. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Slow Cooker Cajun Butter Chicken with Creamy Sauce and Easy Chipotle Corn Salsa Recipe for Summer Snacks.
Why This Crispy Loaded Baked Potatoes with Cheddar and Bacon Is Pure Comfort
- Golden, crispy skin that's better than takeout
- Melty cheese and crispy bacon in every bite
- Easy to make ahead and reheat
- Perfect for holiday feasts or cozy weeknight dinners
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
- Chives
- Salt
- Black pepper
- Optional: Sour cream
- Optional: Green onions
📝 Ingredient Notes
- Potatoes: Use russet potatoes for the best texture.
- Bacon: Use thick-cut bacon for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Chopper — Saves time and effort in chopping bacon and chives. → See on Amazon
- OXO Good Grips Potato Peeler — Makes peeling potatoes a breeze. → See on Amazon
How to Make Crispy Loaded Baked Potatoes with Cheddar and Bacon
- Preparation: Preheat oven to 425°F (220°C). Poke potatoes with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes or until tender.
- First Bake: Remove potatoes from oven. Cut a cross on the top of each potato. Press the ends to open. Broil for 5-10 minutes or until skin is crispy.
- Load: Top each potato with shredded cheddar cheese, crumbled bacon, and chopped chives. Broil for another 2-5 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: Don't overcrowd the baking sheet. Bake potatoes in batches if needed to ensure even cooking.
- Tip: For extra crispy skin, toss potatoes in olive oil and sprinkle with salt before the first bake.
- Tip: Make ahead and reheat in the oven for the best texture.
Storing & Reheating Crispy Loaded Baked Potatoes with Cheddar and Bacon
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated before loading with 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, but the skin may become soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil or butter for cooking the chives.
- Best substitution: Substitute russet potatoes with Yukon Gold for a sweeter flavor.
- Make-ahead: Potatoes can be baked ahead of time and reheated before loading with toppings.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not tender after the first bake, continue baking at a lower temperature (350°F/180°C) until tender.
Want to level up this recipe?
Lodge Cast Iron Skillet — Perfect for broiling potatoes and getting that crispy skin. → Check price on Amazon
Crispy Loaded Baked Potatoes with Cheddar and Bacon
Ingredients
Main Ingredients
- Russet potatoes
- Olive oil
- Salt
- Cheddar cheese
- Bacon
- Chives
Seasonings
- Salt
- Black pepper
Optional Toppings
- Sour cream
- Green onions
Instructions
- Preparation: Preheat oven to 425°F (220°C). Poke potatoes with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes or until tender.
- First Bake: Remove potatoes from oven. Cut a cross on the top of each potato. Press the ends to open. Broil for 5-10 minutes or until skin is crispy.
- Load: Top each potato with shredded cheddar cheese, crumbled bacon, and chopped chives. Broil for another 2-5 minutes or until cheese is melted and bubbly.
Notes
- Chef tip: For a vegetarian version, omit the bacon and use olive oil or butter for cooking the chives.
- Best substitution: Substitute russet potatoes with Yukon Gold for a sweeter flavor.
- Make-ahead: Potatoes can be baked ahead of time and reheated before loading with toppings.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not tender after the first bake, continue baking at a lower temperature (350°F/180°C) until tender.
Storage
- Fridge: Store leftovers in an airtight container 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, but the skin may become soggy.
- Make ahead: Potatoes can be baked ahead of time and reheated before loading with toppings.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 25g
- Carbs: 45g
- Fiber: 4g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 60mg
- 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
Yes, bake potatoes ahead of time and reheat before loading with toppings. This helps maintain the crispy skin.
Overcrowding the baking sheet or not broiling the potatoes long enough can cause soggy skin. Ensure potatoes are not overcrowded and broil until skin is crispy.
Yes, substitute cheddar cheese with your favorite melting cheese like mozzarella or Monterey Jack.
Poke potatoes with a fork, rub with olive oil, and sprinkle with salt. Air fry at 375°F (190°C) for 20-25 minutes or until tender. Follow the same steps for loading and broiling.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture. The microwave can make the skin soggy.
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!
