Loaded Roasted Potatoes are crispy, seasoned, cubed potatoes with all of the flavors of a loaded baked potato, topped with cheese, crumbled bacon, sour cream, and chives. If you are looking for a simpler version (but still flavorful and satisfying), check out my Cheesy Roasted Potatoes!
Ingredients & Substitutions
- Potatoes: I like using Russet potatoes for recipes like this one because they roast up nice and crispy. For this recipe, I peeled the potatoes, but it is your choice. I like the added texture when skins are left on the potatoes; plus, it makes it that much easier! Try to cut the cubes as close in size as possible. This helps them cook evenly. Toss the potato cubes with olive oil, salt, pepper, and red pepper flakes. Yukon gold or red potatoes could also work, but the cooking time may need to be adjusted.
- Red Pepper Flakes: I used red pepper flakes to add a touch of heat to the dish. But, you can certainly leave those out if preferred, Or, add more for even more of a kick!
- Cheese: There is plenty of cheese coating these potatoes! I used sharp cheddar cheese, but feel free to use your favorite kind of cheese or cheese blend.
- Bacon: Cook and crumble the bacon ahead of time; it will be sprinkled over the potatoes with the cheese. If you need perfectly crispy bacon with easy clean-up, check out How To Bake Bacon–works every time!
- Garnish: I couldn’t forget about the sour cream and chives, classic toppings for a loaded baked potato.
What To Serve With Loaded Roasted Potatoes
If you ask me, I could devour a plate of these potatoes as the main course! They are hearty and filling. But, they also make a delicious side dish. Serve them with my baked pork chops, lemon pepper chicken skewers, steak bites, or my easy pot roast for a complete and filling meal!
Make Ahead Tips For Loaded Roasted Potatoes
I like to make parts of the loaded roasted potatoes ahead of time to save time when I am ready to serve them. Here is how to get a head start on these potatoes:
- Roast the potato cubes according to the recipe. Let them cool, then store them in an airtight container in the refrigerator for up to 3-4 days. When ready to assemble, reheat them in the oven or a skillet to get them crispy again.
- Cook and crumble the bacon. Store it in an airtight container in the refrigerator for up to 4 days.
- Shred and store the cheese in the refrigerator.
- Keep the sour cream, chives, and other toppings in separate containers in the refrigerator.
Assembly: When ready to serve, mix the roasted potatoes with the cheese and bacon, then reheat in the oven. Serve with toppings.
Storing & Reheating Loaded Roasted Potatoes
To store leftover loaded roasted potatoes, first, let them cool to room temperature. Then, store the potatoes with cheese and bacon in an airtight container in the refrigerator for up to 3-4 days. Keep the sour cream, chives, and any other toppings stored separately. Reheat the cheesy potatoes in the oven for 10-15 minutes, or heated through. Or, heat them in the microwave. Don’t forget to serve the potatoes with the toppings!
Loaded Roasted Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled, cut into ½-inch to ¾-inch cubes (about 5 cups)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 cups (226 g) sharp cheddar cheese, shredded
- 6 slices thick-cut bacon, cooked, crumbled
- sour cream, for garnish
- chives, minced for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- To a large bowl add cubed potatoes, olive oil, salt, pepper, and crushed red pepper. Toss the mixture until the potatoes are evenly coated. Spread the seasoned potatoes evenly onto the prepared baking sheet.
- Bake for 25 minutes. After 25 minutes, flip the potatoes and continue to bake for an additional 25-30 minutes, or until the potatoes are golden brown and the edges are crisp.
- Sprinkle cheese and cooked bacon evenly over the baked potatoes. Bake for an additional 5-10 minutes, or until the cheese is fully melted.
- Remove the potatoes from the oven. Garnish with sour cream and chives.
- Serve immediately.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
These potatoes will be gone before you know it! You really can't go wrong with loaded potatoes!
Elizabeth
I love a loaded baked potato, so I knew I would love these (and I did). I might add a few more red pepper flakes when I make them. I like a little extra heat!
Annabelle
I could see these being served at a holiday gathering and not lasting long. I liked them a lot!
Bella
It's nice that you can get some parts of the recipe made ahead of time. Convenient and delicious!
Selena
Now this is my kind of potato–loaded with all the classic ingredients! Yes, please!
