loaded baked potato

Creamy potatoes with bacon, cheese and green onions baked until golden.&nbsp; These are the perfect side for any meal!

Easy Twice Baked Potatoes

russet potatoes

buttermilk ((or milk))

sour cream

garlic powder

butter

chives ((or green onions))

bacon bacon bits

cheddar cheese (, divided)

salt and pepper

Preheat oven to 375 degrees. Wash potatoes and poke with a fork.&nbsp;Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.

Slice each potato in 1/2 lengthwise. Scoop out the pulp of the potato leaving a 1/8" shell.

In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.

Fill each skin with the mashed potato filling and top with remaining cheese.

Bake 15-20 minutes or until heated through and cheese is melted.

The perfect loaded baked potato, fluffy and creamy on the inside with crispy skin and packed with flavor from toppings like Greek Tzatziki sauce, olives, tomatoes, and feta!

Mediterranean Loaded Baked Potato Recipe

Extra virgin olive oil

Kosher salt

Black pepper

oregano

Greek Tzatziki Sauce (I use this recipe)

parsley flakes

tomato,

Greek olives

feta cheese

Wash and scrub the potatoes clean. Dry completely.

Poke holes all over the potato using a fork – about 5 to 6 times. Rub the potatoes with olive oil and sprinkle with kosher salt, and prick them in several places with the tines of a fork. Arrange the potatoes on a baking sheet, and bake for 1 hour or until potatoes are super soft and fork-tender and the skin is nice and crisp (can take up to 75 minutes).

While the potatoes are baking, make the Tzatziki sauce according to this recipe, if using, and prepare the remaining toppings.

When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt and pepper, and dried oregano. Mash with a fork.

Now, scoop the mashed potatoes back into the skins. Using your hands, reshape the potatoes if needed, then top with the Tzatziki sauce and the remaining Mediterranean toppings to your liking. Enjoy!

We are huge fans of Mediterranean dishes.  My family is going to go crazy for these potatoes.

Love the topping of this baked potato! I am used to making such one with the sour cream on top only... Thanks for a great idea!

Ooh these sound so fresh and tasty, with that combination of tomatoes and feta. I love a baked potato loaded with anything, and these are sure to be a fast favorite.

I have never thought of making a loaded potato like this but it was a hit with the whole family, thank you!!

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Classic Deviled Eggs Recipe by Tasty

eggs

mayonnaise

yellow mustard

relish

salt

pepper

paprika

parsley leaves

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Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)

Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

Quick skillet steak with onions, peppers, mushrooms loaded on top of a baked potato and topped with melted cheese – this loaded Philly cheesesteak baked potato is perfect for the meat and potato lover in your life!

Loaded Philly Cheesesteak Baked Potato

5 1/2 oz russet potato, washed and dried

lb thin sliced beef round sandwich steaks

salt and fresh cracked pepper (to taste)

garlic powder (to taste)

onion

red bell pepper (thinly

green bell pepper (thinly

olive oil

oz sliced mushrooms

cooking spray (sprayed about 4 seconds)

provolone cheese

Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.

Meanwhile, slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.

Return skillet to heat and spray once again with cooking spray; add onions and peppers and season with salt and pepper. Cook one minute, then turn and cook an additional 1 to 2 minutes or until onions are golden. Set aside with steak.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine.

Split the potato in half lengthwise down the middle as I did in the photo then divide the steak and vegetables evenly over each potato and top each with a slice of provolone.

Place under the broiler to melt the cheese, careful not to burn.

Loaded Baked Potato Gnocchi 

gnocchi

bacon

AP flour

whole milk

(8 tablespoons) sharp white cheddar (shredded)

parmesan

cayenne

scallions

Cook gnocchi in a sturdy pot according to package directions, drain and set aside.

In the same pot, sauté the four strips of bacon over medium-high heat, flipping occasionally, until they're crisp and slightly browned — about 4 minutes. Remove the strips and let them drain on a paper-towel covered plate. Crumble when cool to the touch.

Add the minced white onion to the bacon grease and sauté over medium-high heat until it's soft and a little jammy. Reduce the heat to medium, and to the same pot, add the butter. Once it's melted, quickly whisk in the flour until a thick paste forms. Continue to stir until the pasta has taken on a slightly toasted color. Season the paste with salt to taste.

At this point, add whole milk in a steady stream while continuing to whisk. It should form a thickened white sauce, which is called a béchamel. Season with salt to taste again, and then, while continuing to whisk, slowly add the shredded sharp white cheddar cheese and grated parmesan. Finally, add the sour cream.

Look at the sauce: Is it too thick? Add an extra tablespoon or two of milk. Too thin? Increase the heat and allow it to slowly simmer. Once you're satisfied with the consistency, season with paprika, cayenne and more salt, if needed.

Fold the gnocchi into the cheese sauce and stir gently over medium heat until they're completely coated.

Divide among four bowls. Top with crumbled bacon and chopped scallions or chives for garnish.

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It's customizable to any diet and eater.

Loaded Baked Potato &amp; Toppings!

potatoes

purchased pico de gallo

black beans

corn (or thawed frozen)

guacamole

Shredded cheddar cheese, optional

chopped cilantro

Sour cream (or cashew cream)

Other topping ideas:Classic: Sour cream, bacon

Lox: Smoked salmon, chives, cream cheese

Chili: Chili, cheddar cheese, green onion, sour cream

Broccoli Cheddar: Sauteed broccoli, sour cream, cheddar cheese

Nacho: Vegan Taco Meat

Ranch: Sauteed Vegetables, Homemade Ranch Dressing, chickpeas chives

Fajita: Fajita veggies, refried beans cheese

Preheat

Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)

Bake the potatoes

Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.

Prep the toppings

Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!

Serve

When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!

Loaded Baked Potato Salad

lbs red-skinned potatoes

apple cider vinegar

cheddar cheese

green onions (sliced)

Preheat the oven to 425°F. Wash and cut the potatoes into 3/4-inch cubes.

Place the potatoes on a rimmed baking sheet and drizzle with the olive oil. Stir to coat the potatoes in the oil then sprinkle generously with salt and pepper. Bake for 30 to 35 minutes or until golden brown and tender when pierced with a knife. Allow the potatoes to cool.

In a small bowl, combine the mayonnaise, sour cream, and apple cider vinegar. Mix well.

In a large bowl, toss the cool potatoes with the dressing, cheese, bacon, and sliced onions. Allow to rest in the refrigerator for at least 30 minutes to allow the flavors to develop. Add additional salt and pepper to taste before serving.

I made this for our church BBQ on Sunday, not a bite was left. It was a hit for sure. I left the skin on the potatoes and served the spring onions in a dish on the side. I added French's dried onions too. Delish, I'll be making this again!!

I literally can eat this every single day. So SO good.

Tried this recipe today and it was absolutely delicious! I'm always on the lookout for new, healthy ideas for baked potato fillings and this is definitely my new favourite. Incidentally, this is the first recipe I have tried from The Mediterranean Dish but it certainly won't be the last! x x

OMG!!! KUMPIR!!! In Turkey they literally fill it with all kinds of crazy combinations of AMAZING fillings!!  So good !!!

We frequently have baked potatoes for dinner, served with a salad they are the perfect light dinner.  This mediterranean version has all the flavors we love!

These loaded baked potatoes will be a tasty and healthy alternative to the usual (broccoli, cheese, bacon, sour cream), and I'll be trying this for Thursday dinner.

One thing I've found that helps speed up the baking time without sacrificing quality (crispy skin and fluffy flesh) is to start them in the microwave and finish them in the oven. I'll cook them in the microwave for about 4-5 minutes, flipping halfway, which jump-starts the cheating process, and then finish for about 1/2 hour in a 375 degree oven. Thanks for another great recipe!

Loaded baked potatoes are the Swiss Army knife of comfort food—versatile, satisfying, and so darn easy to make. 

Loaded Baked Potatoes

medium-to-large Russet potatoes (scrubbed clean)

tsp coarse kosher salt

tsp black pepper

For a classic loaded potato:

For broccoli cheddar loaded: (1/8 cup roasted

For chili loaded:

Set your oven to 450°F (230℃). Line a large baking sheet with foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet to elevate the potatoes for even cooking.

Preheat Your Oven

Using a fork or small knife, pierce each potato about 10 times on all sides to allow steam to escape while cooking. Arrange the potatoes on the prepared baking sheet.

Prep the Potatoes

Place the tray in the oven and bake for 25 minutes. Once the time is up, remove the baking sheet.

First Bake

Brush each potato with olive oil or melted butter until fully coated. Sprinkle generously with kosher salt, ensuring all sides are seasoned. Flip the potatoes over to promote even browning and return them to the oven.

Season

Bake for another 20–25 minutes, checking for doneness by gently squeezing the potatoes with an oven mitt. They should feel soft and yield under pressure. If they’re not quite ready, continue baking in 5-minute intervals until perfectly tender.

Second Bake

Using a small knife, cut a slit lengthwise across the top of each potato. Gently press the ends to open them up, creating space for your toppings. Enjoy immediately or continue for loaded potatoes.

Top 9 loaded baked potato recipes from across the web

The most viewed loaded baked potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 9 loaded baked potato recipes from across the web

The most viewed loaded baked potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Twice Baked Potatoes

Mediterranean Loaded Baked Potato R...

Classic Deviled Eggs Recipe by Tast...

Loaded Philly Cheesesteak Baked Pot...

Loaded Baked Potato Gnocchi

Loaded Baked Potato &amp; Toppings!

Loaded Baked Potato Salad

Mediterranean Loaded Baked Potato R...

Loaded Baked Potatoes

The most viewed loaded baked potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Loaded Baked Potato & Toppings!