The Ultimate Cheesy Baked Potato Overload

baked potato with cheese and bacon

This loaded baked potatoes dish is a hit with family and friends! Every time we have a small gathering, these cheesy scalloped potatoes would be the first to disappear from the table. I cannot imagine how much carbs we consume, but hey, they are worth it!

As usual, whenever I cook something, I make sure that I try different variants. For example, instead of just the usual loaded baked potato with cheese I also prepare baked potato with cheese and bacon, and baked potatoes with cheese and sour cream.

With a family of 4 boys (Yes!) not only do I have to make sure that their bellies are full but that the food is delicious. Also, meal times are our special bonding moments – no television, no gadgets, just good ole conversation. Oh, and no bickering and arguing, too, so disagreements are discussed at a separate time. Ideally, this loaded baked potato recipe is a side dish…but well… they consume it as a meal!

I experimented on this loaded baked potato recipe and also made cheesy baked potatoes casserole. Well, they still liked it but baked potato with cheese and bacon is still the winner!

Without further ado, here’s how you make cheesy scalloped potatoes.

Ingredients

  • 5 large Idaho baking potatoes (1 pound each)
  • 1 tablespoon olive oil
  • 1 ¾ teaspoons salt
  • ½ teaspoon freshly ground white pepper
  • 4 ounces bacon bits (I saved some crispy baked bacon and crumbled them into bits specifically for this recipe.)
  • 1 cup sour cream
  • 2 tablespoons finely chopped chives
  • 4 tablespoons unsalted butter (room temperature)
  • 2 cups grated cheddar cheese

How to make cheesy baked scalloped potatoes

  1. Preheat oven to 400° F.
  2. Take out your baking pan and wrap it with aluminum foil.
  3. Wash the potatoes well to get rid of the dirt. Place them on a stainless steel wire rack to dry.
  4. Get some olive oil, salt and pepper and rub them on the potatoes.
  5. Arrange the seasoned potatoes on the baking sheet and bake for about an hour or until fork- tender. Once cooked, set aside to cool.
  6. Prepare the crispy bacon. You can either fry them or cook them in the oven like I do! Oven-cooked bacon is healthier and crispier than fried ones. If you chose to fry the bacon, drain them on paper towels and let them cool.
  7. When the potatoes are cool enough to handle, peel one of them completely and place in a mixing bowl.
  8. Cut the other potatoes in half, lengthwise. Scoop out about 2 tablespoons to make a bowl and add them to the mixing bowl, make sure to leave out about ¼ inch pulp. Arrange the potato skins back on the baking rack.
  9. Mash the potato pulp until smooth and free from clumps. Add the butter, sour cream, 1 cup cheese, bacon bits, half of the chives, and salt and pepper to taste. Mix well then spoon them back into the potato shells.
  10. Sprinkle with the remaining cheese and chives and bake for about 15 minutes or until the cheese melts.

What’s great about this recipe is that you can cook the potatoes ahead and refrigerate them for up to a day. For busy weekdays, I serve this as a meal with salad on the side. During weekends, we take out the grill and serve them with barbecued ribs! This is also great with my Smoked Boston Pulled Pork recipe.

What are you waiting for? Prepare and enjoy this yummy sliced baked potato with cheese!Don’t forget to share this with your friends!

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