Easy Loaded Baked Potato
Easy homemade Loaded Baked Potato recipe with creamy toppings, bacon, cheese, and fresh vegetables. Ready in 85 minutes with simple ingredients.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 slices bacon, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt
- 1/4 cup sour cream
- 4 green onions, thinly sliced
- 1/2 cup broccoli florets, finely chopped and steamed
- 1/4 cup fresh chives, minced
- 2 tablespoons unsalted butter
- 1/2 cup mushrooms, finely diced
- 1 clove garlic, minced
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
- 2
Scrub each potato under cool running water to remove dirt, then pat dry with a clean towel.
- 3
Rub the potatoes evenly with olive oil and sprinkle generously with sea salt and black pepper on all sides.
- 4
Place potatoes directly on the oven rack with the baking sheet positioned below to catch any drips, then bake until a fork pierces the flesh easily, about 50 to 60 minutes.
- 5
While potatoes bake, cook the chopped bacon in a skillet over medium-high heat, stirring occasionally, until the edges are crispy and browned, about 8 to 10 minutes, then transfer to a paper towel-lined plate.
- 6
In the same skillet, melt butter over medium heat and sauté the diced mushrooms until they release their moisture and turn golden brown, approximately 6 to 8 minutes, then add minced garlic and cook until fragrant, about 1 minute more.
- 7
Steam the broccoli florets in a small pot with a steamer basket for 4 to 5 minutes until tender-crisp, then set aside.
- 8
In a small bowl, whisk together Greek yogurt, sour cream, and smoked paprika until smooth and well combined.
- 9
Remove potatoes from the oven once they're fully tender and allow them to rest for 2 to 3 minutes.
- 10
Slice each potato in half lengthwise and gently fluff the insides with a fork to create a fluffy texture.
- 11
Divide the yogurt mixture among the potato halves, spreading it evenly across the flesh.
- 12
Layer the shredded cheddar cheese onto each potato half, dividing evenly among all four potatoes.
- 13
Top with the cooked bacon pieces, sautéed mushrooms, steamed broccoli, and sliced green onions.
- 14
Garnish generously with fresh chives and parsley, then serve immediately while the potatoes are still warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| sour cream | plain Greek yogurt or plain kefir | Greek yogurt and kefir contain beneficial probiotics that support gut health and digestion while reducing saturated fat content |
| sharp cheddar cheese | aged cheddar or nutritional yeast with a small amount of gruyere | Aged cheeses have lower lactose and stronger flavor so you use less, while nutritional yeast adds B vitamins and umami without dairy; this reduces overall sodium and saturated fat |
| bacon | tempeh bacon or coconut bacon for a vegetarian option | Plant-based alternatives reduce saturated fat and cholesterol while offering different nutrient profiles; tempeh provides probiotics and complete protein, making the dish more anti-inflammatory |
| russet potatoes | sweet potatoes or purple potatoes | Sweet potatoes contain more fiber and beta-carotene for better blood sugar control and anti-inflammatory benefits; purple potatoes contain anthocyanins with powerful antioxidant properties |
| butter in the mushroom mixture | avocado oil or ghee | Avocado oil has a higher smoke point and contains heart-healthy monounsaturated fats that reduce inflammation; ghee is clarified butter without milk solids, easier to digest |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 35mg |
| Sodium | 580mg |
| Carbohydrates | 50g |
| Fiber | 6g |
| Sugar | 2g |
| Protein | 20g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
