If you’re on the hunt for a comforting dish that brings together creamy, cheesy, and savory flavors with a fresh, zesty finish, this Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe is an absolute gem. It transforms humble russet potatoes into a hearty experience layered with rich cheddar, a luscious garlic-infused butter, smoky bacon aioli, and crisp green onions for a perfect blend of textures and tastes that will have you coming back for more again and again.
Ingredients You’ll Need
The magic of this Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe lies in its simplicity. Each ingredient plays a crucial role: the russet potatoes bring that fluffy, buttery base, cheddar cheese adds creamy sharpness, bacon aioli offers smoky richness, and green onions provide a burst of freshness that ties everything together beautifully.
- 4 medium russet potatoes: These starchy potatoes bake up light and fluffy on the inside, perfect for holding toppings.
- Avocado or olive oil cooking spray: Helps crisp the skins nicely while baking without overpowering the potato’s natural flavor.
- ½ cup butter, softened: Combined with garlic seasoning, it creates the silky, savory spread that elevates each bite.
- 1 tablespoon Italian Garlic Seasoning: Adds a fragrant, herby punch to the buttery topping.
- 1 cup shredded mild Cheddar cheese: Melts smoothly over the potato for creamy, cheesy goodness.
- ¼ cup Bacon Aioli: This smoky, garlicky sauce adds incredible depth and richness.
- 2 green onions, sliced (optional): Sprinkle on top for a crisp, slightly spicy contrast and vibrant color.
How to Make Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe
Step 1: Preheat and Prepare Your Potatoes
Start by preheating your oven to 400°F (200°C), the perfect temperature to create that signature crispy skin and tender inside. While the oven warms, give your russet potatoes a good scrub to remove any dirt, but keep their skins intact for that rustic charm.
Step 2: Oil and Season the Potatoes
Lightly spray each potato with avocado or olive oil; this step is essential for achieving a perfectly crisp exterior. If you like, sprinkle a pinch of salt and pepper on each for added seasoning — it subtly enhances the natural potato flavor. Then, place the potatoes directly on the oven rack so the heat circulates evenly around them while baking.
Step 3: Bake Until Fork Tender
Bake the potatoes for about 50 minutes. You’ll know they’re done when you can easily pierce them with a fork and the skins are crisp to the touch. This slow bake ensures a fluffy, light interior that’s ready to soak up all the toppings.
Step 4: Mix the Garlic Butter
While your potatoes are baking, combine the softened butter with the Italian Garlic Seasoning in a small bowl. Stir until thoroughly blended so every bite bursts with that lovely herby, garlicky flavor. This step adds a beautiful richness that complements the cheesy and smoky toppings perfectly.
Step 5: Stuff and Dress the Potatoes
Once the potatoes have baked to perfection, carefully slice each one open lengthwise. Dollop the garlic butter generously over the hot potato flesh, allowing it to melt luxuriously. Next, sprinkle the shredded mild Cheddar cheese on top so it softens and melts from the residual heat. Finish with a drizzle of smoky bacon aioli and a sprinkle of fresh green onions for that irresistible final touch.
How to Serve Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe
Garnishes
Fresh green onions are the classic choice here, adding vibrant color and a burst of light sharpness, but feel free to experiment with chopped chives or crispy bacon bits for extra flavor and crunch. A few dashes of smoked paprika or freshly ground black pepper can add subtle warmth and spice too.
Side Dishes
This loaded potato pairs wonderfully with simple sides like a crisp green salad or steamed veggies to balance the richness. For a heartier meal, serve alongside grilled chicken or a juicy steak to create a filling, satisfying dinner.
Creative Ways to Present
For a fun twist, turn these loaded baked potatoes into a party appetizer by cutting the baked potatoes into smaller wedges or rounds and topping each mini potato. You could also stuff the potatoes, scoop out the insides, mix it with the cheese and garlic butter, then refill the skins and bake a little longer for a bubbly, melty finish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe, store them in an airtight container in the refrigerator. They should keep well for up to 3 days, retaining much of their delicious flavor.
Freezing
While freezing is an option, the texture of potatoes might change slightly once thawed. To freeze, wrap each potato tightly in plastic wrap and foil, and place in a freezer-safe bag. Use within 1 month for best quality.
Reheating
For the best reheating results, warm your loaded baked potato in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. This method helps maintain that crispy skin and melted cheese texture better than microwaving.
FAQs
Can I use a different type of potato for this recipe?
Russet potatoes are ideal for this recipe due to their fluffy interior and sturdy skin. However, you can try Yukon Gold potatoes for a creamier texture, but baking times might vary slightly.
Is bacon aioli hard to find or make at home?
Bacon aioli can often be found in the condiment aisle of grocery stores or specialty shops. Alternatively, you can easily make your own by mixing cooked, crumbled bacon with mayonnaise and a touch of garlic and lemon juice.
Can I make this recipe vegan or dairy-free?
Absolutely! Substitute the butter with a vegan buttery spread, use dairy-free cheddar shreds, and swap the bacon aioli for a vegan garlic mayo alternative. The flavors remain just as delightful.
What’s the best way to store the garlic butter?
You can prepare the garlic butter ahead and store it in an airtight container in the refrigerator for up to a week. Bring it to room temperature before spreading on the hot potatoes for easy melting.
How can I make the potato skins extra crispy?
Spraying the potatoes with oil before baking helps crisp the skins, but for extra crunch, finish the potatoes under the broiler for 2-3 minutes after adding all toppings. Just watch carefully to avoid burning.
Final Thoughts
This Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe is truly a crowd-pleaser that feels special but comes together so easily. Whether you’re cooking for family or a casual get-together, these potatoes deliver big on flavor and comfort. Give them a try and watch them disappear on your plate — trust me, you’ll want to make them again and again!
Print
Loaded Baked Potatoes with Cheddar, Bacon Aioli, and Green Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Loaded Baked Potatoes are a delicious, comforting side or main dish featuring crispy-skinned russet potatoes baked to perfection, topped with garlicky butter, melted Cheddar cheese, savory bacon aioli, and fresh green onions. Perfect for a hearty meal or a satisfying snack.
Ingredients
Potatoes
- 4 medium russet potatoes, scrubbed clean
- Avocado or olive oil cooking spray
- Salt and pepper, to taste (optional)
Garlic Butter Topping
- ½ cup butter, softened
- 1 tablespoon Italian Garlic Seasoning
Toppings
- 1 cup shredded mild Cheddar cheese
- ¼ cup Bacon Aioli
- 2 green onions, sliced (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure a hot environment for baking the potatoes.
- Prepare and Bake Potatoes: Lightly spray the russet potatoes with avocado or olive oil cooking spray. Optionally, season with salt and pepper for extra flavor. Place the potatoes directly on the oven rack and bake for about 50 minutes or until they are tender when pierced with a fork.
- Make Garlic Butter: While the potatoes bake, combine the softened butter with the Italian Garlic Seasoning in a small bowl. Mix well to infuse the butter with garlicky flavors, then set aside.
- Top the Potatoes: After baking, carefully cut open each potato. Spread a generous dollop of the prepared garlic butter inside. Sprinkle with shredded mild Cheddar cheese so it begins to melt from the residual heat. Drizzle with Bacon Aioli for a smoky, creamy finish and garnish with sliced green onions if desired.
Notes
- Scrubbing the potatoes well before baking ensures clean skins that crisp nicely.
- Baking directly on the oven rack allows heat to circulate evenly for the best texture.
- The garlic butter can be made ahead and refrigerated to save time.
- For a vegetarian option, omit the Bacon Aioli or substitute with a smoky vegan aioli.
- Use mild cheddar for a creamy melt and subtle flavor, or swap for sharp cheddar if preferred.
