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This loaded baked potato recipe delivers everything I crave in comfort food creamy potatoes with a crispy skin layered with melted cheddar cheese, crunchy bacon bits, and bursts of green broccoli. Whether you are serving these as a hearty side or simple dinner they always satisfy and are easy to adapt based on what you are craving or have in your kitchen.
I made these for a family movie night when I needed something everyone would eat and remember One tray came out bubbling with cheese and disappearing instantly
Ingredients
- Russet potatoes The classic base for baked potatoes Offers fluffy insides and crispy skins Choose firm unblemished potatoes for best results
- Olive oil Helps the skin get that perfect crunch Look for a mild flavored extra virgin or light olive oil
- Salt and pepper Basic seasonings that wake up the potato flavor Fresh cracked pepper adds even more punch
- Broccoli Bright green florets give a boost of color fiber and nutrients Choose crowns with tight buds and a deep green color
- Butter Melts into the hot potato creating a rich creamy layer Go for a good quality unsalted butter if possible
- Bacon Crispy pieces deliver smoky salty flavor Use thick cut for extra crunch or your favorite plant based option for vegetarian spins
- Cheddar cheese Melts into gooey goodness over the top Freshly shredded cheese gives you the best melt and flavor but pre shredded works in a pinch
Step by Step Instructions
- Prepare to Bake
- Preheat your oven to 400 degrees F Line a baking sheet with foil for easier cleanup and arrange the russet potatoes evenly spaced out
- Season the Potatoes
- Prick each potato a few times all over with a fork so steam can escape Drizzle with olive oil and sprinkle with salt and pepper Use your hands to coat every side for even seasoning
- Bake the Potatoes
- Slide the pan into the hot oven Bake for about 45 to 50 minutes until the potatoes feel tender when pierced with a small knife or fork
- Cook the Broccoli
- While the potatoes bake bring a pot of water to a boil Drop in the broccoli florets and cook for about 3 minutes just until bright green and tender crisp Immediately drain and set aside to keep them from overcooking
- Prep Toppings
- Cook your bacon until crispy then chop into small pieces If shredding cheese do so now Have all toppings ready so assembly goes fast when the potatoes come out
- Slice and Fluff
- Let baked potatoes cool a few minutes so you can handle them Cut each one open lengthwise then use a fork to fluff up the insides making space for the toppings
- Layer on Toppings
- Place a pat of butter inside each potato followed by broccoli bacon and a generous handful of cheese
- Melt the Cheese
- Return potatoes to the oven Bake for 15 to 20 minutes until cheese melts and toppings are piping hot
- Serve and Enjoy
- Garnish with fresh chives or your favorite herbs Serve immediately while hot and melty
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The cheddar cheese is always my favorite part especially when it bubbles and forms a stretchy layer over everything My kids always compete to get the cheesiest potato and when we make these for gatherings someone always asks for the recipe
Storage Tips
Cool leftover baked potatoes to room temperature Wrap them in foil and store in the refrigerator for up to three days For best texture reheat in a 350 degree oven until warm Avoid microwaving with toppings already on as the cheese can toughen Broccoli and bacon toppings can be reheated separately if desired
Ingredient Substitutions
Feel free to swap in sweet potatoes for a different flavor Try Greek yogurt or sour cream instead of butter for a lighter topping Use Monterey Jack or pepper jack cheese for a zesty twist Vegetarian bacon or just extra broccoli makes a great meat free version
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Serving Suggestions
Serve loaded baked potatoes alongside steak grilled chicken or hearty chili for a true classic meal They are also excellent with pulled pork or topped with taco meat for a Tex Mex spin For a vegetarian dinner add extra broccoli sautéed mushrooms or a scoop of chili
Cultural Historical Context
The baked potato has roots in both British and American comfort food traditions Often found at steak houses and family tables alike the loaded potato became popular thanks to the endless options for toppings Modern takes include everything from Buffalo chicken to sautéed onions reflecting how flexible and beloved this recipe is
Commonly Asked Questions
- → What kind of potatoes work best for this dish?
Russet potatoes are ideal due to their fluffy texture and sturdy skins, which hold up well to hearty toppings.
- → Can I make it vegetarian?
Absolutely. Simply omit the bacon or swap it for sautéed mushrooms, extra veggies, or plant-based crumbles.
- → Do I need to wrap my potatoes in foil to bake them?
Foil is optional. Baking directly on the oven rack with a thin coat of oil creates a crispier skin.
- → What are some creative topping ideas?
Try chili, sour cream, jalapeños, sautéed onions, salsa chicken, or shredded pulled pork for extra flavor.
- → How should leftovers be stored and reheated?
Wrap cooled potatoes in foil and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.