Loaded Baked Potatoes: 20 Cheap Dinners Where One Crispy Spud Is the Whole Plate

Loaded baked potatoes are having a big moment as a full dinner, not just a side. One garlic butter steak baked potato video has passed 2.8 million views, and a baked potato dinner one home cook made for her husband drew more than 131,000 likes. It is easy to see why. A big russet costs less than a dollar, it fills you up, and everyone at the table can top it the way they like. Below you will find the crispy-skin method plus hearty toppings: steak, chicken Alfredo, chili, pulled pork, taco beef, broccoli cheese and more. Which one is going in your oven tonight..

Loaded Baked Potatoes Start With Garlic Butter Steak Bites

A crispy salted potato, split open and piled high, is a full dinner for about a dollar a person. The secret is the skin: rub the potatoes with oil and coarse salt and bake them right on the oven rack until the skin crackles. Loaded potatoes are so loved that Food Wishes even turned one into French toast. Then top with the viral one: garlic butter steak bites, melted cheddar and sour cream. Pick your topping and dig in..

You will need: 4 large russet potatoes, 1 tbsp olive oil, coarse salt, 1 lb sirloin steak (cut into 1 inch cubes), salt and pepper, 3 tbsp butter, 4 cloves garlic (minced), 1 tsp chopped fresh thyme or parsley, 1 cup shredded cheddar, sour cream, chives.

How to make it: 1. Heat the oven to 425 F. 2. Scrub and dry the potatoes, poke a few times with a fork, rub with oil and coarse salt. 3. Bake directly on the rack 50 to 65 minutes until a knife slides in easily. 4. Sear the seasoned steak in a hot pan 2 to 3 minutes, add butter, garlic and herbs and toss 1 minute. 5. Split the potatoes, add cheese, steak bites, sour cream and chives. (Short on time? Microwave 8 to 10 minutes, then crisp in the oven 15 minutes.)

Classic Loaded Baked Potatoes: Bacon, Cheddar, Sour Cream and Chives

Start with the one everybody knows. Crispy salted skin, a fluffy middle mashed with butter, then a pile of cheddar, crumbled bacon, sour cream and chives. It is the steakhouse side that became a meal. Set the toppings out in bowls and let everyone build their own. What goes on first at your house? A) Butter B) Cheese C) Sour cream.

You will need: 4 large russet potatoes, olive oil, coarse salt, 4 tbsp butter, 1 1/2 cups shredded cheddar, 8 slices cooked bacon (crumbled), 1 cup sour cream, chopped chives, black pepper.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Split each potato and fluff the inside with a fork. 3. Add a pat of butter, salt and pepper. 4. Top with cheddar and return to the oven 3 minutes to melt. 5. Finish with bacon, sour cream and chives.

Broccoli Cheddar Steak Potatoes

This combo has more than 670,000 views in one recent video, and it is easy to see why. Sliced steak, tender broccoli and a quick cheddar cheese sauce turn a plain spud into a steakhouse dinner. Use leftover steak or a cheap sirloin cut into strips. It feels fancy, but it costs far less than eating out.

You will need: 4 baked russet potatoes, 1 lb sirloin steak (cut into thin strips), 1 tbsp oil, salt and pepper, 2 cups small broccoli florets. Cheese sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1 1/2 cups shredded sharp cheddar.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Steam the broccoli 3 to 4 minutes. 3. Sear the seasoned steak in a hot oiled pan 2 to 3 minutes. 4. Melt the butter, whisk in flour, then milk, and cook until thick; stir in the cheese. 5. Split the potatoes, add steak and broccoli and pour the cheese sauce over.

Chicken Alfredo Loaded Baked Potatoes

Skip the pasta and make loaded baked potatoes with creamy chicken Alfredo. A recent chicken Alfredo potato video pulled in more than 160,000 views. Garlic, cream and Parmesan soak into the fluffy middle, and a handful of spinach or mushrooms makes it a full meal. Use a rotisserie chicken and dinner is ready in the time the potatoes bake.

You will need: 4 baked russet potatoes, 2 cups shredded cooked chicken, 2 tbsp butter, 2 cloves garlic (minced), 1 cup sliced mushrooms, 1 cup heavy cream, 3/4 cup grated Parmesan, 1 cup baby spinach, salt, pepper, parsley.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Melt the butter and cook garlic and mushrooms 4 minutes. 3. Add the cream and simmer 3 minutes. 4. Stir in Parmesan, chicken and spinach until wilted. 5. Split the potatoes and spoon the Alfredo over. Top with parsley.

BBQ Pulled Pork Potatoes

Leftover pulled pork has a new home on loaded baked potatoes. Pile warm, saucy pork on a split potato, add a spoon of coleslaw for crunch and a drizzle of extra barbecue sauce. Texas barbecue joints have served stuffed potatoes like this for years. Make the pork in the slow cooker in the morning and dinner is waiting when you get home.

You will need: 4 baked russet potatoes, 3 cups pulled pork (homemade or store-bought), 1/2 cup barbecue sauce, 1 cup shredded cheddar, 1 cup coleslaw, sliced green onions, pickles on the side.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Warm the pulled pork with the barbecue sauce. 3. Split the potatoes, fluff and add cheese. 4. Pile on the pork. 5. Top with coleslaw and green onions and serve with extra sauce.

Chili Cheese Loaded Baked Potatoes

These loaded baked potatoes are made for cold nights and leftover chili. Ladle a thick bowl of beef and bean chili over the potato, then cover it with shredded cheddar so it melts down the sides. A spoon of sour cream and some diced onion on top and you have the coziest dinner on this list. Beans or no beans in your chili?

You will need: 4 baked russet potatoes, 3 cups beef chili (homemade or canned), 1 1/2 cups shredded cheddar, 1/2 cup sour cream, 1/4 cup diced white onion, sliced jalapenos (optional).

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Heat the chili until bubbling. 3. Split the potatoes and fluff. 4. Spoon the chili over and top with cheddar. 5. Add sour cream, onion and jalapenos.

Taco Night Loaded Baked Potatoes

Taco Tuesday, potato style. Seasoned ground beef, salsa, cheese and all your favorite taco toppings go on a crispy baked potato instead of a shell. It is gluten free without trying and very kid friendly. Put the toppings out like a taco bar and let everyone build their own loaded baked potatoes.

You will need: 4 baked russet potatoes, 1 lb ground beef, 1 packet (1 oz) taco seasoning, 2/3 cup water, 1 cup shredded Mexican cheese, 1/2 cup salsa, 1/2 cup sour cream, shredded lettuce, diced tomato, sliced black olives.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Brown the beef and drain. 3. Stir in the seasoning and water and simmer 5 minutes. 4. Split the potatoes, add the beef and cheese. 5. Top with salsa, sour cream, lettuce, tomato and olives.

Buffalo Chicken Baked Potatoes

If your family loves wings, try these loaded baked potatoes. Shredded chicken tossed in buffalo sauce and butter, piled on a cheesy potato and finished with ranch or blue cheese and celery. It has all the flavor of game day with a lot less mess. Make it as hot as you like. Ranch or blue cheese: which side are you on?

You will need: 4 baked russet potatoes, 2 cups shredded cooked chicken, 1/3 cup buffalo sauce, 1 tbsp butter (melted), 1 cup shredded mozzarella or cheddar, 1/4 cup ranch or blue cheese dressing, 2 celery stalks (finely diced), green onions.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Toss the chicken with buffalo sauce and butter and warm through. 3. Split the potatoes and add cheese. 4. Top with buffalo chicken. 5. Drizzle with dressing and add celery and green onions.

Sloppy Joe Potatoes

The sloppy joe filling you grew up with is even better on a potato because the bun never gets soggy. Ground beef simmered in a sweet and tangy tomato sauce soaks into the fluffy middle. Add a slice of melted cheese on top. This one is a hit with kids and very cheap to make for a crowd.

You will need: 4 baked russet potatoes, 1 lb ground beef, 1/2 onion (diced), 1/2 green bell pepper (diced), 3/4 cup ketchup, 1 tbsp brown sugar, 1 tbsp mustard, 1 tsp Worcestershire sauce, 4 slices cheddar.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Brown the beef with onion and pepper and drain. 3. Stir in the ketchup, brown sugar, mustard and Worcestershire and simmer 10 minutes. 4. Split the potatoes and spoon the filling in. 5. Top with cheese and let it melt.

French Onion Baked Potatoes

All the flavor of French onion soup without the bowl. Onions cooked low and slow until sweet and golden, a splash of beef broth and thyme, then melted Gruyere on top. Pop it under the oven heat for a minute so the cheese bubbles like the top of the soup. It is one of the most loved new loaded baked potatoes online.

You will need: 4 baked russet potatoes, 3 large onions (thinly sliced), 3 tbsp butter, 1/2 tsp salt, 1/2 cup beef broth, 1 tsp fresh thyme, 1 1/2 cups shredded Gruyere or Swiss.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Cook the onions in butter and salt over medium-low 30 to 35 minutes until deep golden. 3. Add the broth and thyme and simmer until almost dry. 4. Split the potatoes and fill with onions. 5. Top with cheese and bake 5 minutes until bubbly.

Breakfast Loaded Baked Potatoes With Sausage Gravy

Biscuits and gravy, meet loaded baked potatoes. Creamy country sausage gravy poured over a split baked potato with a fried or soft scrambled egg on top. It is a favorite for weekend brunch and a great way to use leftover baked potatoes. Who says potatoes are only for dinner? Runny yolk or firm?

You will need: 4 baked russet potatoes, 1/2 lb breakfast sausage, 3 tbsp flour, 2 cups milk, 1/2 tsp black pepper, 4 eggs, butter, chives.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Brown the sausage, sprinkle in the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick, then add pepper. 4. Fry or scramble the eggs in butter. 5. Split the potatoes, pour gravy over and top each with an egg and chives.

Broccoli and Cheese Baked Potatoes

The classic meatless option for loaded baked potatoes. Steamed broccoli and a silky cheese sauce turn a baked potato into a comforting supper that kids actually eat. It is also a great Friday dinner during Lent. Use frozen broccoli to save time, and add a pinch of mustard powder to the sauce to make the cheese taste even cheesier.

You will need: 4 baked russet potatoes, 3 cups broccoli florets (fresh or frozen). Cheese sauce: 2 tbsp butter, 2 tbsp flour, 1 1/4 cups milk, 2 cups shredded sharp cheddar, 1/4 tsp mustard powder, salt.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Steam the broccoli until tender. 3. Melt the butter, whisk in the flour and cook 1 minute. 4. Whisk in the milk and simmer until thick, then stir in cheese and mustard powder. 5. Split the potatoes, add broccoli and pour the sauce over.

Chicken Bacon Ranch Potatoes

Chicken, bacon and ranch is one of the most popular flavor combos in America, and it makes perfect loaded baked potatoes. Shredded chicken tossed with ranch and cheese, topped with crispy bacon and a little more ranch. It comes together fast with a rotisserie chicken. Add a few diced tomatoes for color.

You will need: 4 baked russet potatoes, 2 cups shredded cooked chicken, 1/3 cup ranch dressing, 1 cup shredded cheddar, 6 slices cooked bacon (crumbled), sour cream, chives, diced tomato.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Toss the chicken with ranch and half the cheese and warm it. 3. Split the potatoes and fluff. 4. Pile in the chicken and top with the rest of the cheese. 5. Add bacon, sour cream, chives and tomato.

Philly Cheesesteak Potatoes

Thin shaved beef, peppers and onions cooked on a hot skillet, then smothered in melted provolone. All the best parts of a Philly cheesesteak go into these loaded baked potatoes, with a potato in place of the roll. Ask the butcher to shave the beef or freeze a steak for 20 minutes so it slices thin. Peppers or no peppers?

You will need: 4 baked russet potatoes, 1 lb thinly sliced ribeye or sirloin, 1 tbsp oil, 1 onion (sliced), 1 green bell pepper (sliced), 1 cup sliced mushrooms (optional), salt and pepper, 8 slices provolone.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Cook the onion, pepper and mushrooms in oil until soft. 3. Add the beef and cook 2 to 3 minutes, chopping with the spatula. 4. Split the potatoes and fill with the beef mix. 5. Lay provolone on top and bake 3 minutes to melt.

Shrimp Scampi Baked Potatoes

For a date night at home, try loaded baked potatoes with garlicky shrimp scampi. Shrimp cook in just three minutes in butter, garlic, lemon and parsley, and the buttery sauce soaks into the potato. Serve with a green salad. It looks like a restaurant plate, but it is ready on a weeknight.

You will need: 4 baked russet potatoes, 1 lb large shrimp (peeled), 4 tbsp butter, 4 cloves garlic (minced), 1/4 tsp red pepper flakes, 1/3 cup chicken broth, juice of 1 lemon, 2 tbsp chopped parsley, Parmesan.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Melt the butter and cook garlic and pepper flakes 1 minute. 3. Add the shrimp and cook 2 minutes per side. 4. Add the broth and lemon and simmer 1 minute, then parsley. 5. Split the potatoes and spoon shrimp and sauce over. Top with Parmesan.

Samosa-Style Spiced Potatoes

Inspired by the Indian snack, these potatoes are scooped, mashed with peas, onion, ginger and warm spices, then stuffed back into the skins and baked again. A recent samosa-style loaded potato video is gaining fast on YouTube. Serve with a cool yogurt sauce and green chutney. Would you try it? A) Yes B) Already love it C) Maybe.

You will need: 4 baked russet potatoes, 1 tbsp oil, 1 tsp cumin seeds, 1 small onion (diced), 1 tsp grated ginger, 1 cup frozen peas, 1 tsp garam masala, 1/2 tsp turmeric, salt, chopped cilantro, plain yogurt.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Scoop out the potatoes, leaving thin shells. 3. Cook cumin, onion and ginger in oil 4 minutes, add peas and spices. 4. Mash with the potato and cilantro and refill the skins. 5. Bake at 400 F for 15 minutes and serve with yogurt.

Pizza Loaded Baked Potatoes for the Kids

Kids will cheer for these loaded baked potatoes. Pizza sauce, mozzarella and mini pepperoni on a baked potato, baked until the cheese is bubbly. Add olives, peppers or sausage just like a real pizza. It is a fun Friday night dinner and a sneaky way to serve a whole potato with the skin, which is a good source of fiber.

You will need: 4 baked russet potatoes, 1/2 cup pizza sauce, 1 1/2 cups shredded mozzarella, 1/2 cup mini pepperoni, 1 tsp Italian seasoning, grated Parmesan, fresh basil.

How to make it: 1. Bake russets as in slide 1 (oil, coarse salt, 425 F for about 1 hour). 2. Split the potatoes and press the insides down. 3. Spoon on sauce and add mozzarella and pepperoni. 4. Sprinkle with Italian seasoning and Parmesan. 5. Bake at 400 F for 8 to 10 minutes until bubbly and top with basil.

Tex-Mex Stuffed Sweet Potatoes

Sweet potatoes make a great base too. Fill them with black beans, corn, salsa and cheese, then top with avocado and a squeeze of lime. It is a hearty meatless dinner with lots of color. Sweet potatoes bake a little faster than russets, so check them at 45 minutes. Sweet potato or regular potato: which is your pick?

You will need: 4 medium sweet potatoes, 1 can (15 oz) black beans (drained), 1 cup corn, 1/2 cup salsa, 1 tsp cumin, 1 cup shredded Monterey Jack, 1 avocado (diced), cilantro, lime wedges, sour cream.

How to make it: 1. Heat the oven to 400 F and bake the sweet potatoes on a lined sheet 45 to 55 minutes. 2. Warm the beans, corn, salsa and cumin. 3. Split the potatoes and fluff. 4. Fill with the bean mix and cheese and bake 5 minutes. 5. Top with avocado, cilantro, sour cream and lime.

Twice-Baked Potatoes for a Crowd

Feeding a crowd? Make twice-baked potatoes ahead. Scoop out the potatoes, mash the insides with sour cream, cheese and bacon, refill the skins and refrigerate. On party day, bake them for 20 minutes. They hold well on a buffet and travel to potlucks. Our potato side dishes post has more ideas for your holiday table.

You will need: 6 large russet potatoes, 1/2 cup butter, 3/4 cup sour cream, 1/2 cup milk, 2 cups shredded cheddar (divided), 8 slices cooked bacon (crumbled), 3 green onions (sliced), salt and pepper.

How to make it: 1. Bake the potatoes, cool 10 minutes and cut in half lengthwise. 2. Scoop the insides into a bowl, leaving thin shells. 3. Mash with butter, sour cream, milk, 1 1/2 cups cheese, bacon and onions. 4. Refill the shells and top with the rest of the cheese. 5. Bake at 375 F for 20 to 25 minutes (or chill up to 2 days first).

How to Set Up a Baked Potato Bar

A baked potato bar is the easiest party or game night dinner there is. Keep the potatoes warm in a slow cooker wrapped in foil, then set out bowls of hot toppings (chili, pulled pork, cheese sauce) and cold ones (sour cream, chives, bacon, salsa). Plan about one potato per guest and let everyone build their own loaded baked potatoes. What would you put on yours?

You will need: 1 large russet potato per guest, foil, butter. Hot toppings: chili, pulled pork, cheese sauce, taco meat. Cold toppings: sour cream, shredded cheddar, bacon, green onions, salsa, jalapenos, ranch.

How to make it: 1. Bake the potatoes, wrap each in foil and keep warm in a slow cooker on warm for up to 2 hours. 2. Keep hot toppings in small slow cookers or covered dishes. 3. Set cold toppings in bowls over ice. 4. Line them up from potato to toppings to sauces. 5. Label each bowl so guests know what is inside.