Loaded Oven Potatoes


I have been making simple oven potatoes for years and they are always a hit, but we decided to take them to the next level and I am soooo glad we did! Inspired by nachos, these loaded oven potatoes will be a favorite for sure. I mean, just look at them!


For these, think loaded baked potatoes when it comes to the ingredients. You can get as creative as you want, we stuck to the basics- sharp cheddar, green onion, crispy bacon and sour cream. For the potatoes, I get the small white or yellow ones.


The key to perfection with this dish is the way you cook the potatoes. It is a bit of a process, but totally worth it- so no short cuts!!! Start by placing the potatoes in a large pot of salted boiling water. Cook for 12 minutes.


After the potatoes have cooked for 12 minutes, drain them.


Next, place the potatoes back into the pan with the heat off. Cover with a kitchen towel and let them steam for 10 minutes.


Then, place the potatoes on a large flat surface and let cool for a few minutes before cutting them.


Cut the potatoes into quarters.


After you cut the potatoes into quarters, put them in a large mixing bowl to season them. Drizzle on the olive oil.


Finish seasoning the potatoes with Kosher salt, pepper and garlic powder and toss to make sure they are all coated with the seasoning.


Next, spread the seasoned potatoes out evenly on a flat baking sheet. Bake in a 450 degree oven for 25 minutes.


After 25 minutes, flip the potatoes and cook for another 15-20 minutes until they start to turn golden brown.


While the potatoes finish cooking, get your toppings ready. I shred about 2 cups of sharp cheddar cheese.


Then I chop up about 8-10 slices of crispy bacon.


And some fresh green onion


When the potatoes have finished cooking, you can start assembling the final dish. In a baking dish or casserole dish, start with a layer of the oven potatoes.


Next, add a layer of the sharp cheddar. I repeat this for about three layers.


For the final layer, I add some of the crispy bacon.


Put this under the broiler for about 2 minutes until the cheese starts to bubble.


Before you serve, top with green onion and sour cream!



  • 3 lbs small white or yellow potatoes
  • 4 tablespoons olive oil
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 6 green onions, chopped
  • 8-10 slices bacon, cooked and chopped


  • Preheat the oven to 450 degrees
  • Bring a large pot of water to a boil
  • Place the potatoes in the boiling water and cook for 10 minutes
  • Drain the potatoes
  • Place to potatoes back into the pot (with the heat off) and cover with a kitchen towel
  • Let the potatoes steam under the kitchen towel for 12 minutes
  • Spread the potatoes out over a large flat surface and let cool for a few minutes before cutting
  • Quarter the potatoes
  • Place the quartered potatoes into a large mixing bowl
  • Season with the olive oil, salt, pepper and garlic powder
  • Toss the potatoes in the bowl to make sure they are all evenly coated
  • Spread the potatoes out onto a large baking sheet
  • Bake at 450 for 25 minutes
  • After 25 minutes, flip the potatoes and bake for another 15-20 minutes until golden brown
  • Assemble the final dish by starting with a layer of the crispy potatoes
  • Next, add a layer of the sharp cheddar
  • Repeat for 3 layers
  • Top with the bacon and place under the broiler for about 1-2 minutes until the cheese starts to bubble
  • Remove from the oven and top with the green onions and some sour cream

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