Loaded baked potatoes are a timeless comfort food, perfect for any meal or occasion. This recipe takes the classic baked potato and elevates it with a rich combination of crispy bacon, tender broccoli, vibrant red bell peppers, and creamy sour cream, all topped with a generous amount of melted Cheddar cheese and fresh green onions. These stuffed potatoes are not only visually appealing but also bursting with flavor and texture, making them a must-try dish for potato lovers and food enthusiasts alike.

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Ingredients

To make these delectable loaded baked potatoes, you will need the following ingredients: six large russet potatoes, twelve strips of bacon, one pound of broccoli florets, three-fourths cup of diced red bell pepper, half a cup of water, one cup of sour cream, one teaspoon of salt, a quarter teaspoon of ground black pepper, four cups of grated Cheddar cheese, and eight chopped green onions. These ingredients come together to create a harmonious blend of flavors and textures that make this dish truly special.

Possible substitutions and additions include using turkey bacon for a lighter option, or adding some diced jalapeños for an extra kick of heat. You can also swap out the Cheddar for other cheeses like Monterey Jack or Gouda to suit your taste preferences.

Step-by-Step Instructions

Begin by preheating your oven to 400 degrees F (200 degrees C). Pierce each russet potato several times with a paring knife to allow steam to escape while baking. Place the potatoes directly on the oven rack and roast them until they are tender, which should take about one hour, though the time may vary depending on the size of your potatoes.

While the potatoes are roasting, chop the bacon into small pieces. Heat a sauté pan over medium heat and cook the bacon until it becomes crispy, which should take around seven minutes. Once the bacon is done, transfer it to a plate, but leave the bacon fat in the pan for added flavor.

Next, place the sauté pan with the reserved bacon fat back on the heat. Add the broccoli florets and diced red bell pepper, cooking for about two minutes until they start to soften. Pour in the water and continue cooking until the water evaporates, leaving the vegetables tender. Remove the pan from the heat and set the vegetables aside.

When the potatoes are tender, remove them from the oven and let them cool slightly to handle. Cut each potato in half lengthwise and scoop out some of the potato flesh, leaving about a quarter-inch thick shell to hold the filling.

In a mixing bowl, combine the scooped-out potato flesh with half of the cooked bacon, the broccoli and red pepper mixture, sour cream, salt, ground black pepper, and half of the grated Cheddar cheese. Mix until everything is well combined, creating a flavorful filling.

Evenly distribute the filling back into the potato skins, pressing it down slightly to ensure each potato is well-filled. Place the stuffed potatoes back into the oven and bake for another 10 to 12 minutes, or until they are thoroughly heated. Once done, remove them from the oven and garnish with the remaining bacon, Cheddar cheese, and chopped green onions. Serve immediately and enjoy the deliciousness of your homemade loaded baked potatoes.

Recipe Tips & Frequently Asked Questions

Best types of potatoes to use: Russet potatoes are ideal for this recipe due to their starchy texture, which becomes wonderfully fluffy when baked.
How to make the recipe ahead of time: Prepare the potatoes and filling as directed, but instead of baking the stuffed potatoes immediately, cover them and refrigerate for up to 24 hours. When ready to serve, bake them in a preheated oven until heated through.
Storing and reheating leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350 degrees F until warmed through to maintain the crispiness of the potato skins.
Customization ideas: Feel free to add other vegetables like sautéed mushrooms or spinach. You can also incorporate proteins like cooked chicken or ham to make the potatoes even heartier.
Can I use a different type of cheese? Yes, you can substitute Cheddar with cheeses like Monterey Jack, Gouda, or even a spicy pepper jack for a different flavor profile.
How do I make these stuffed potatoes vegetarian? Simply omit the bacon and use olive oil or butter to sauté the vegetables. You can also add vegetarian bacon bits for a similar smoky flavor.
Can I freeze stuffed potatoes? Yes, you can freeze the stuffed potatoes before the final bake. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to three months. When ready to eat, bake them directly from frozen at 375 degrees F until heated through.
What’s the best way to reheat them without drying out? Reheat the stuffed potatoes in the oven at 350 degrees F, covered with aluminum foil to prevent drying out. Remove the foil during the last few minutes of heating to restore some crispness to the potato skins.

What to Serve with This Recipe

Loaded stuffed potatoes are quite filling on their own, but they pair wonderfully with a crisp green salad or a bowl of hearty soup. For a complete meal, serve them alongside grilled chicken or steak. If you’re looking to keep it vegetarian, a side of roasted vegetables or a grain salad would complement the flavors nicely.

For beverages, a cold beer or a glass of crisp white wine can enhance the dining experience. Non-alcoholic options like sparkling water with a splash of lemon or a refreshing iced tea are also great choices.

These loaded baked potatoes are a true crowd-pleaser, combining the comfort of baked potatoes with the richness of bacon, cheese, and vegetables. The blend of textures and flavors makes every bite satisfying and delicious. Give this recipe a try and share it with your friends and family—you’re sure to receive rave reviews! Enjoy the culinary delight and the joy of making this dish your own.

Ingredients

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

Instructions

Begin by preheating your oven to 400 degrees F (200 degrees C).
Take each russet potato, pierce it several times with a paring knife, and place them in the oven. Roast until they are tender, which should take approximately 1 hour, though this may vary with the size of your potatoes.
While the potatoes are roasting, chop the bacon into small pieces. Heat a sauté pan over medium heat and cook the bacon until it becomes crispy, roughly 7 minutes. Once done, transfer the bacon to a plate, but leave the bacon fat in the pan.
Place the sauté pan with the reserved bacon fat back on the heat. Add the broccoli florets and diced red bell pepper, cooking for about 2 minutes. Pour in the water and let it cook until the water evaporates. Remove the pan from the heat and set the vegetables aside.
When the potatoes are tender, remove them from the oven and let them cool slightly so they are easier to handle. Cut each potato in half lengthwise and scoop out some of the potato flesh, leaving about a 1/4-inch thick shell.
In a mixing bowl, combine the scooped-out potato flesh with half of the cooked bacon, the broccoli and red pepper mixture, sour cream, salt, ground black pepper, and half of the grated Cheddar cheese. Mix until well combined.
Evenly distribute the filling back into the potato skins.
Place the stuffed potatoes back into the oven and bake for another 10 to 12 minutes, or until they are thoroughly heated. Remove from the oven and garnish with the remaining bacon, Cheddar cheese, and chopped green onions.