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Loaded Baked Potato Bowl with Bacon, Cheddar & Chives

Loaded Baked Potato Bowl

This Loaded Baked Potato Bowl takes all the classic flavors of a loaded baked potato—crispy roasted potatoes, smoky bacon, sharp cheddar cheese, cool sour cream, and fresh chives—and transforms them into a deconstructed, customizable bowl that’s perfect for any occasion. By roasting Yukon Gold potatoes until golden and crispy on the outside and fluffy on the inside, you get more of those irresistible crunchy edges in every single bite. Pile on your favorite toppings, from classic bacon and cheese to creative add-ins like pulled pork, jalapeños, or roasted broccoli. Ready in just 45 minutes (20% faster than whole baked potatoes), this bowl is perfect for weeknight dinners, game day gatherings, or meal prep. Set up a topping bar and let everyone build their own masterpiece!

 

  • Total Time: 50 minutes
  • Yield: 4-6 servings

Ingredients

For the Crispy Roasted Potatoes:

  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 3 tablespoons olive oil or melted bacon fat
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder

For the Classic Loaded Toppings:

  • 8 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup sour cream or Greek yogurt
  • 4-6 green onions, thinly sliced
  • Fresh chives, chopped (for garnish)

Optional Add-Ins and Variations:

  • Broccoli florets, roasted with the potatoes
  • Diced chicken or pulled pork
  • Pickled jalapeños
  • Fresh dill or parsley
  • Ranch dressing drizzle

Instructions

  1. Preheat and prepare: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Cut the potatoes: Scrub the potatoes thoroughly (no need to peel—the skins add texture and nutrients). Cut them into uniform 1-inch cubes. Uniformity is key for even cooking.
  3. Season the potatoes: In a large bowl, toss the potato cubes with olive oil (or bacon fat), kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Make sure every cube is evenly coated.
  4. Arrange for roasting: Spread the potatoes in a single layer on the prepared baking sheet. Make sure they have space between them—crowding leads to steaming instead of roasting. If necessary, use two sheets.
  5. Roast to crispy perfection: Roast for 20 minutes, then remove from the oven and flip the potatoes with a spatula. Return to the oven for another 10-15 minutes, until the potatoes are golden brown, crispy on the outside, and tender on the inside.
  6. Cook the bacon: While the potatoes roast, cook the bacon until crispy. You can do this in a skillet on the stovetop, or for even easier cleanup, bake it on a separate sheet pan at 400°F for 15-18 minutes. Drain on paper towels and crumble or chop when cool.
  7. Grate the cheese: Grate your sharp cheddar cheese fresh from the block. This small step makes a huge difference in meltability and flavor.
  8. Assemble the bowls: Divide the hot, crispy roasted potatoes among serving bowls. While the potatoes are still steaming hot, sprinkle generously with the freshly grated cheddar cheese. The heat from the potatoes will melt it slightly.
  9. Add the toppings: Top each bowl with crumbled bacon, a generous dollop of sour cream (or Greek yogurt), and a sprinkle of sliced green onions and fresh chives.
  10. Serve immediately: Serve the bowls immediately while the potatoes are hot and the cheese is slightly melted. Encourage everyone to mix everything together for the perfect bite.

Notes

  • Best Potatoes: Yukon Gold potatoes are ideal because they have a buttery flavor, creamy interior, and crisp up beautifully. Russets work well but are starchier; red potatoes are waxier and hold their shape.
  • Extra Crispy Potatoes: Start with thoroughly dried potatoes, use enough oil, don’t overcrowd the pan, flip halfway through, and roast at a high temperature (425°F). For extra crunch, toss with a tablespoon of cornstarch before adding oil.
  • Don’t Overcrowd: This is the number one cause of soggy potatoes. Give them space! Use two sheets if necessary.
  • Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own for the best texture.
  • Make it a Meal: Add protein like grilled chicken, pulled pork, or chili. Add roasted broccoli or cauliflower for extra veggies.
  • Build-Your-Own Bar: Set up a topping bar with all the classics plus extras like jalapeños, diced avocado, salsa, hot sauce, and different cheeses. Let everyone build their dream bowl.
  • Storage: Store potatoes, bacon, and toppings separately for best results. Potatoes will keep in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat potatoes in a 400°F oven for 5-7 minutes, or in an air fryer at 375°F for 3-4 minutes, to restore crispiness. Avoid microwaving.
  • Meal Prep: Roast a large batch of potatoes and cook extra bacon on Sunday, then assemble fresh bowls throughout the week for easy lunches.

Find it online: https://juicymeatrecipes.com/loaded-baked-potato-bowl/