Loaded Baked Potatoes Recipe | SimplyRecipes.com

  • on 15 April 2020

Cheesy loaded baked potatoes with broccoli and bacon are a great pantry meal. Potatoes store well and are generally available in bulk. Keep a few pounds in your pantry, and this becomes an easy and comforting dinner.

These loaded baked potatoes are pretty much exactly what I want for dinner on a chilly winter day or cool spring evening, but they run right up against one of my biggest struggles when feeding my kids: It’s intimidating to see big piles of food. Most kids I know struggle with it, and I know mine do. No worries! We can solve it!

Normally, baked potatoes are seen as a side dish, but these are so stuffed and have so much going on that they are essentially a meal in themselves. Sometimes, I’ll serve them with a little side salad or something just to lighten up the plate. But, honestly, you can serve them with absolutely nothing else and be in good shape. Life is busy. Go easy on yourself.

Let’s dig in!

Side view of quick and easy loaded baked potatoes on a worn baking sheet. Along with cheddar cheese, broccoli and bacon, the potato has a spoonful of sour cream and chopped scallions. A second potato is partially visible to the right.


I prefer to bake my bacon in the oven. Yep, you read that right—I place it on a baking rack over a baking sheet, and I get uniform crispy bacon every time. Check out my step-by-step guide: How to Make Bacon in the Oven.


Simply Recipes has an excellent tutorial on baked potatoes, so I won’t reinvent the wheel here. I essentially follow the method in that article.

I shoot for medium-to-large potatoes (less than a pound per potato, for sure). I scrub mine well and stab them with a fork many times all over. Then, I rub them with some olive oil and a good sprinkle of coarse salt. Bake the potatoes at 400˚F until they have wrinkled skins and are very tender on the inside; about an hour is a good guideline.

I wouldn’t alter from the classic here. Russet potatoes are what you want. That said, I would stay away from the Godzilla-sized potatoes that you can sometimes find. A lot is going into these, and you don’t need to start with a pound of potatoes. I shoot for around 10- to 12-ounce russet potatoes.

A broccoli and bacon loaded baked potato is in the background and a fork is holding up a bite of the potato. Broccoli, chopped bacon and cheddar cheese are visible along with the creamy potato.


Whether you set up a toppings bar and let people choose their own, or serve them up ready to eat, I think your family will love these!

I used some of my favorite (and classic) toppings for my loaded baked potatoes, but you can get quite inventive with these if you are so inclined. You might try:

  • Pulled pork and smoked gouda
  • Chorizo, red onions, and queso
  • Pepperoni, mozzarella, and marinara

Potatoes are an incredibly flexible starting point for so many flavor combos! For this recipe, I blanch fresh broccoli, but you could absolutely use frozen broccoli if that’s what you have on hand.


Baked potatoes can be made well in advance, and they store magnificently in the fridge for up to a week.

While you can reheat them in the microwave in a pinch, reheating in the oven will give you a better texture on the skin, which I like. I reheat mine on a baking sheet at 350˚F for about 20 minutes, until they are just warmed through.

A young girl and boy are sitting at a kitchen table with plates and drinks in front of them. One plate is split into four sections. Each section has one type of food on it. Bacon, shredded cheddar cheese, mashed potato and cooked broccoli is on the plate. The boy is giving a thumbs up sign at his chair.


Eat Your Food - Dad Add

Quick home fries! I don’t need to add anything extra to these potatoes that isn’t already there, but I do like to sneak one potato into the back of the fridge for quick home fries the next morning.

Home fries are a great way to use up potato leftovers. Dice up a cold baked potato (leave the skin on) and add it to a skillet with a drizzle of oil and a sprinkle of seasoned salt. Cook it over medium high heat until the potatoes get crispy, and serve it with eggs.


Eat Your Food - Kid Report v2

When I started my career as a Dad Cook, I definitely would’ve screwed up this meal. I would’ve served my kids exactly what I was eating: a completely stuffed-to-the-max potato. That will almost certainly cause a food fight.

Instead, I learned the trick is to just serve smaller portions of individual items. Sure, this loses the effect of a huge, loaded potato, but it does allow you to keep your sanity as a parent.

My kids crushed about 1/4 to 1/2 of a baked potato along with various toppings that I served on the side. Two thumbs up, as you can see!


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