These baked potatoes are cut in half, roasted until tender, then piled high with crisp bacon, tender broccoli and a rich homemade cheese sauce. An easy, family-friendly meal on the table in about 30 minutes.
Loaded baked potatoes are a household favorite for good reason. Bacon, broccoli and melty cheese tucked into a warm potato is a classic combo everyone enjoys. This is a simple dinner to make for a family or to serve a crowd. If you’ve ever attended potlucks, reunions, youth camps or church gatherings, chances are you’ve run into a baked potato bar. There’s something about cheesy baked potatoes that brightens any meal.
What Do I Need to Make Baked Potatoes?
One of the best things about this recipe is its simplicity. The potatoes themselves require just a few ingredients and are nearly foolproof. For the potatoes you will need:
- Russet potatoes — scrubbed clean and cut in half lengthwise
- Olive oil — rubbed on the potato halves to encourage crisping
- Salt and pepper — to season
Ingredients for Homemade Cheese Sauce
Homemade cheese sauce is easy to make and tastes far better than canned or jarred versions. The base uses pantry staples and you can adjust the mix-ins to your taste. For the loaded cheese sauce you will need:
- Whole milk — for a creamy texture; use full-fat milk for best results
- Unsalted butter — melts into the roux for richness
- All-purpose flour — to thicken the sauce
- Sharp cheddar cheese — freshly shredded for a smooth melt and bold flavor
- Hot sauce — a little adds depth and brightness
- Cayenne pepper — a pinch for gentle heat; add more if you prefer it spicy
- Broccoli florets — steamed and finely chopped so they blend into the sauce
- Bacon — cooked until crisp and crumbled
- Salt and pepper — to taste
Exact measurements and the full step-by-step method are provided below in the recipe section.
What Potatoes Are Best For Baking?
Starchy varieties like russet potatoes are ideal for baking. They dry out slightly under high heat and develop a fluffy interior with a nice contrast between soft center and crisp surface. Waxy potatoes such as red or Yukon Gold hold more moisture and are better suited for boiling or steaming.
What Kind of Cheese Works in Cheese Sauce?
Sharp cheddar is used in this recipe for its pronounced flavor and smooth melting quality, but you can use other melting cheeses as you like — Gouda, Swiss, provolone or pepper jack all make delicious alternatives or blends.
How to Make the Baked Potatoes
This method is a quicker take on a traditional oven-baked potato. Slicing the potatoes in half and placing them cut-side down reduces bake time and produces an extra-crispy exposed surface. Brush each half with olive oil and season both sides with salt and pepper before baking.
How to Make Homemade Cheese Sauce
While the potatoes roast, prepare the cheese sauce. Start by warming the milk until small bubbles form at the edges. In another saucepan, melt the butter, stir in the flour and cook briefly until it becomes a pale paste (a roux). Gradually whisk in the warm milk until the mixture thickens into a smooth sauce. Remove from heat and stir in the shredded sharp cheddar until melted. Season with hot sauce and cayenne, then fold in the finely chopped steamed broccoli and crumbled bacon.
If the sauce seems too thick, thin it with a little more milk to reach a pourable consistency. Adjust seasoning with salt, pepper and extra hot sauce or cayenne to taste. Spoon the hot sauce over the roasted potato halves and serve immediately.
Other Topping Ideas
If you want to expand beyond cheese sauce, broccoli and bacon, try these toppings:
- Diced red onion
- Jalapeño slices
- Sour cream
- Scallions
- Avocado slices
- Salsa
- Chives
- Ranch dressing
Serving Suggestions
These loaded potatoes are hearty enough to be a main dish, but they also pair beautifully with grilled chicken or steak for extra protein. They make a versatile side for food from the grill, smoker or slow cooker.
Storage and Make-Ahead Tips
The potatoes and cheese sauce are best served hot, right after cooking. You can refrigerate both components, tightly covered, for up to one week. Store the potatoes and sauce separately and reheat before serving; then top the potatoes with warmed sauce just before you serve. This approach makes it easy to prepare ahead of guests’ arrival.
Potatoes are endlessly adaptable and always satisfying. If you love comfort food, this baked potato recipe with its rich, homemade cheese sauce is a delicious and reliable option for weeknight dinners or casual gatherings.
Recipe: Loaded Baked Potatoes with Homemade Cheese Sauce
Ingredients
For the potatoes:
- 6 medium russet potatoes, washed and halved
- 2 tablespoons olive oil
- Salt and pepper
For the loaded cheese sauce:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- 1 1/4 cups broccoli florets, steamed and finely chopped
- 4 slices bacon, cooked crisp and crumbled
- Salt and pepper to taste
Instructions
To make the potatoes:
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Rinse and scrub the potatoes, then cut each one in half lengthwise to reduce baking time.
- Brush both sides of each potato half with olive oil and season with salt and pepper.
- Place the potatoes cut-side down on the prepared baking sheet and bake 25–30 minutes, or until tender and fork‑tender.
To make the cheese sauce:
- In a small saucepan, warm the milk over medium heat until tiny bubbles form around the edges; do not boil.
- In another saucepan, melt the butter over medium heat. Sprinkle the flour over the butter and stir constantly for 1–2 minutes until a smooth paste forms.
- Slowly whisk the warm milk into the roux in a steady stream, whisking constantly to avoid lumps.
- Continue cooking and whisking for about 5 minutes, until the sauce thickens but remains pourable.
- Remove from heat and whisk in the shredded cheddar until melted and smooth.
- Stir in the hot sauce and cayenne, then fold in the chopped broccoli and crumbled bacon.
- Season to taste with salt and pepper. Add more cayenne or hot sauce if you prefer extra heat. If the sauce is too thick, whisk in a little more milk.
- Spoon the hot cheese sauce over the baked potato halves and serve immediately.
Recipe Notes
The potatoes and sauce are best fresh, but both keep well in the refrigerator for up to one week when tightly covered. Reheat separately and assemble right before serving for the best texture and flavor.
Nutrition (approx.)
Calories: 568 kcal | Carbohydrates: 49 g | Protein: 19 g | Fat: 34 g | Saturated Fat: 16 g | Sodium: 507 mg | Fiber: 4 g
Nutrition information is an approximation and should be used as a guideline only.
