18 Flavorful Baked Potato Recipes Deliciously Crispy

Who says baked potatoes have to be boring? Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a show-stopping side, these 18 flavorful baked potato recipes deliver crispy skins, fluffy insides, and loads of delicious toppings. From classic loaded spuds to creative twists, get ready to fall in love with this humble favorite all over again—let’s dig in!

Classic Loaded Baked Potato

There’s nothing cozier than a fluffy baked potato piled high with all your favorite toppings—crispy bacon, melty cheese, and a dollop of cool sour cream make it irresistible.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh chives
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1 tsp kosher salt. Place directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a knife.
2. Slice open the potatoes and fluff the insides with a fork. Top each with 1 tbsp butter, 1/4 cup cheddar cheese, and half the crumbled bacon. Return to the oven for 3–5 minutes to melt the cheese.
3. Dollop each potato with 2 tbsp sour cream, sprinkle with 1 tbsp chives, and finish with a pinch of black pepper. Serve immediately.

The magic here? Letting the cheese melt into the steaming potato creates pockets of gooey goodness in every bite.

Tip: For extra-crispy skin, rub the potatoes with a little extra oil and salt before baking!

Cheesy Bacon Ranch Baked Potato

This loaded baked potato is a flavor bomb—crispy bacon, melty cheese, and tangy ranch come together for the ultimate comfort food side or meal.

Ingredients:

• 4 large russet potatoes, scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp ranch dressing
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1 tsp kosher salt. Place directly on the oven rack and bake for 50-60 minutes until tender when pierced with a knife.
2. Let potatoes cool slightly, then slice open and fluff the insides with a fork. Top each with crumbled bacon, 1/4 cup cheddar cheese, and return to the oven for 3-5 minutes until cheese melts.
3. Drizzle each potato with 1 tbsp sour cream and 1/2 tbsp ranch dressing, then sprinkle with chives. Serve immediately.

The magic here? The ranch dressing soaks into the warm potato flesh, creating a creamy, herby base for the crispy bacon and gooey cheese.

Tip: For extra-crispy skins, rub the oiled potatoes with a little extra salt before baking.

Garlic Parmesan Baked Potato

These Garlic Parmesan Baked Potatoes are crispy on the outside, fluffy on the inside, and loaded with savory garlic and nutty Parmesan—perfect for turning a simple side into the star of the meal.

• 4 medium russet potatoes, scrubbed and dried
• 3 tbsp melted unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1-inch cubes (leave skins on for texture). In a large bowl, toss potatoes with 3 tbsp melted butter, 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet. Bake for 25 minutes, then flip and sprinkle evenly with 1/2 cup Parmesan cheese.
4. Bake another 10–15 minutes until golden and crispy. Garnish with fresh parsley if desired.

The double bake ensures maximum crispiness, while the garlic-Parmesan mix creates an irresistible umami punch. Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Broccoli Cheddar Baked Potato

This loaded baked potato is a cozy, veggie-packed twist on the classic—creamy cheddar and tender broccoli take it to the next level.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1 cup small broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp sour cream
• 1 tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place directly on the oven rack and bake for 50–60 minutes until tender when pierced.
2. Meanwhile, steam broccoli florets for 3–4 minutes until bright green and crisp-tender. Drain and set aside.
3. Slice open baked potatoes and fluff the insides with a fork. Top with butter, sour cream, remaining 1/4 tsp salt, garlic powder, and black pepper. Mix lightly in the skins.
4. Divide broccoli and cheddar cheese between potatoes. Return to the oven for 3–5 minutes until cheese melts.

The contrast of fluffy potato, crisp broccoli, and gooey cheese makes every bite irresistible—no bacon required!

Tip: For extra crunch, broil for the last 1–2 minutes to toast the cheese edges.

Southwestern Baked Potato

This loaded baked potato gets a spicy Southwestern twist with smoky chipotle, black beans, and melty cheese—perfect for a hearty weeknight meal.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 cup canned black beans, rinsed and drained
• 1/3 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp sour cream
• 1 tsp chipotle hot sauce (or more to taste)

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, then sprinkle with 1/2 tsp salt. Place directly on the oven rack and bake for 50–60 minutes until tender when pierced.
2. Let potatoes cool slightly, then slice open and fluff the insides with a fork. Sprinkle evenly with 1/2 tsp smoked paprika and 1/4 tsp garlic powder.
3. Divide black beans, cheddar cheese, and red bell pepper between the potatoes. Return to the oven for 5 minutes until cheese melts.
4. Top each potato with 1 tbsp sour cream, 1 tsp chipotle hot sauce, and 1 tbsp chopped cilantro.

The smoky chipotle and creamy beans balance perfectly with the fluffy potato—no boring spuds here!

Tip: For extra crunch, broil the cheese-topped potatoes for 1–2 minutes before adding the final toppings.

Buffalo Chicken Baked Potato

This Buffalo Chicken Baked Potato is the ultimate comfort food mashup—crispy-skinned spuds loaded with spicy shredded chicken, melty cheese, and cool ranch drizzle. Game day just got a major upgrade!

• 4 large russet potatoes (about 10 oz each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 2 cups shredded cooked chicken
• 1/3 cup Buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 1/4 cup ranch dressing
• 2 tbsp chopped fresh chives

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/2 tsp kosher salt. Bake directly on the rack for 50–60 minutes until tender when squeezed.
2. Meanwhile, toss shredded chicken with Buffalo hot sauce, melted butter, and remaining 1/2 tsp kosher salt in a bowl.
3. Slice open baked potatoes and fluff insides with a fork. Divide Buffalo chicken mixture among potatoes, then top with cheddar cheese. Return to oven for 5 minutes until cheese melts.
4. Drizzle with ranch dressing and sprinkle with chives before serving.

The magic here? The Buffalo sauce soaks into the fluffy potato flesh while the cheese creates a gooey shield—every bite is spicy, creamy, and crunchy.

Tip: For extra crispy skins, rub potatoes with a little extra oil and salt halfway through baking.

Herb Butter Baked Potato

This loaded baked potato gets a gourmet twist with fragrant herb butter that melts into every fluffy bite—perfect for turning a weeknight side into something special.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 4 tbsp unsalted butter, softened
• 1 tbsp finely chopped fresh parsley
• 1 tsp minced fresh rosemary
• 1 tsp minced fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the oven rack for 50–60 minutes until tender when squeezed.
2. While potatoes bake, mix 4 tbsp softened butter, 1 tbsp parsley, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until combined.
3. Slice hot potatoes open lengthwise, fluff the insides with a fork, and divide the herb butter evenly among them. Let it melt into the crevices for 2 minutes before serving.

The herb butter seeps into the potato’s layers, creating pockets of savory flavor in every forkful—no sour cream needed!

Tip: For extra-crispy skins, rub potatoes with olive oil and sprinkle with salt before baking.

Pulled Pork Baked Potato

This loaded baked potato piles tender pulled pork, melty cheese, and tangy BBQ sauce onto a fluffy spud—comfort food at its finest.

Ingredients

• 1 large russet potato (about 12 oz)
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1 cup cooked pulled pork (store-bought or homemade)
• 1/4 cup shredded cheddar cheese
• 2 tbsp BBQ sauce, plus extra for drizzling
• 2 tbsp sour cream
• 1 tbsp chopped fresh chives

Instructions

1. Preheat oven to 400°F. Scrub the potato, pat dry, and prick all over with a fork. Rub with olive oil and sprinkle with 1/4 tsp salt. Bake directly on the oven rack for 50–60 minutes until tender when pierced with a knife.
2. While the potato bakes, warm the pulled pork in a skillet over medium heat with 2 tbsp BBQ sauce, stirring until heated through (about 5 minutes).
3. Slice open the baked potato and fluff the insides with a fork. Sprinkle with remaining 1/4 tsp salt. Top with pulled pork, cheddar cheese, and a drizzle of BBQ sauce.
4. Return to the oven for 3–5 minutes just to melt the cheese. Finish with a dollop of sour cream and fresh chives.

The contrast of smoky pork, cool sour cream, and crispy potato skin makes every bite irresistible. Tip: For extra crunch, broil the cheese-topped potato for 1–2 minutes before adding the sour cream.

Spinach Artichoke Baked Potato

This loaded baked potato combines creamy spinach artichoke dip with fluffy russet potatoes for a comfort food twist that’s as easy as it is indulgent.

Ingredients:

• 2 large russet potatoes, scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1 cup chopped frozen spinach, thawed and squeezed dry
• 1/2 cup chopped marinated artichoke hearts
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Bake directly on the rack for 50-60 minutes until tender.
2. Meanwhile, mix spinach, artichokes, cream cheese, sour cream, mozzarella, garlic powder, remaining 1/4 tsp salt, and black pepper in a bowl until combined.
3. Slice open baked potatoes and fluff insides with a fork. Divide filling evenly among potatoes, mounding it slightly. Return to oven for 8-10 minutes until bubbly.

The tangy artichokes and melty cheese create pockets of richness in every bite, while the crispy potato skin adds the perfect crunch.

Tip: For extra flavor, top with a sprinkle of grated Parmesan before the final bake!

Jalapeño Popper Baked Potato

This loaded baked potato combines the smoky heat of jalapeño poppers with the comforting creaminess of a classic spud—perfect for game day or a cozy weeknight.

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (keep a few slices for garnish)
• 4 slices cooked bacon, crumbled
• 1/4 cup sour cream
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/2 tsp salt. Bake directly on the rack for 50–60 minutes until tender.
2. Meanwhile, mix cream cheese, cheddar, jalapeños (reserve some for garnish), bacon, sour cream, garlic powder, smoked paprika, and remaining 1/2 tsp salt in a bowl.
3. Slice open baked potatoes and fluff insides with a fork. Divide filling evenly among them, mounding it high. Top with reserved jalapeño slices.
4. Broil 2–3 minutes until cheese is bubbly and golden. Serve immediately.

The contrast of crispy potato skin, smoky bacon, and spicy jalapeños makes every bite irresistible. Tip: For extra heat, leave some jalapeño seeds in the filling!

Mediterranean Baked Potato

This loaded baked potato gets a sunny Mediterranean twist with briny olives, creamy feta, and a garlicky yogurt drizzle—comfort food with a fresh, vibrant kick!

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 cup plain Greek yogurt
• 1 small garlic clove, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup diced cucumber
• 1 tbsp chopped fresh dill
• 1/2 tsp lemon zest

Instructions:

1. Prep potatoes: Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp kosher salt. Place directly on the oven rack and bake for 50–60 minutes until tender when pierced with a knife.
2. Make yogurt sauce: While potatoes bake, stir together Greek yogurt, minced garlic, and 1/4 tsp salt in a small bowl. Refrigerate until ready to use.
3. Assemble: Split baked potatoes open and fluff insides with a fork. Top with feta cheese, olives, cucumber, and dill. Drizzle with yogurt sauce and sprinkle with lemon zest.

The contrast of the warm potato with the cool, tangy toppings makes every bite exciting—plus, the yogurt sauce doubles as a light alternative to sour cream!

Tip: For extra crisp skin, rub potatoes with oil and salt after piercing (not before) to help moisture escape.

BBQ Chicken Baked Potato

This loaded BBQ chicken baked potato is a hearty, flavor-packed meal that turns a simple spud into something seriously special.

Ingredients:

• 2 large russet potatoes (about 12 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 cup shredded cooked chicken
• 1/3 cup BBQ sauce, plus extra for drizzling
• 1/2 cup shredded cheddar cheese
• 2 tbsp sour cream
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Scrub potatoes, pat dry, then prick all over with a fork. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp kosher salt. Place directly on the oven rack and bake for 50-60 minutes until tender when pierced.
2. Meanwhile, toss shredded chicken with 1/3 cup BBQ sauce in a small bowl. Set aside.
3. Once potatoes are cooked, slice open and fluff the insides with a fork. Divide the BBQ chicken mixture between them, then top with 1/2 cup cheddar cheese. Return to the oven for 3-5 minutes just until cheese melts.
4. Drizzle with extra BBQ sauce, then add 2 tbsp sour cream and sprinkle with 1 tbsp chives.

The magic here is in the contrast: creamy potato, smoky-sweet chicken, and that cool sour cream finish make every bite dynamic.

Tip: For extra crispy skins, rub the oiled potatoes with a little coarse salt before baking.

Loaded Veggie Baked Potato

This hearty baked potato is piled high with colorful veggies and melty cheese—a satisfying meatless meal that’s ready in under an hour.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced zucchini
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt. Place directly on the oven rack and bake for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, heat a skillet over medium. Add bell peppers and zucchini; cook for 5–6 minutes until softened. Stir in black beans and remaining 1/4 tsp salt; cook 1 minute more.
3. Split baked potatoes open and fluff insides with a fork. Top with veggie mixture, cheddar cheese, and a dollop of sour cream. Sprinkle with cilantro and smoked paprika.

The smoky paprika and fresh cilantro give this loaded potato a vibrant kick, while the black beans add just enough protein to keep it filling.

Tip: For extra-crispy skins, brush the potatoes with olive oil again halfway through baking.

Taco-Style Baked Potato

Who says tacos and potatoes can’t be best friends? This loaded baked potato swaps sour cream for zesty taco toppings, making it a fun twist on taco night.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 lb ground beef (or plant-based crumbles)
• 1 tbsp taco seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 2 tbsp chopped fresh cilantro
• 1/4 cup sliced black olives
• 2 tbsp sour cream
• 1 tbsp hot sauce (optional)

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt. Bake directly on the rack for 50–60 minutes until tender when squeezed.
2. While potatoes bake, cook ground beef in a skillet over medium heat until browned, 5–6 minutes. Stir in 1 tbsp taco seasoning and 2 tbsp water; simmer 2 minutes.
3. Split open baked potatoes. Top with seasoned beef, 1/2 cup cheddar cheese, 1/4 cup tomatoes, 2 tbsp cilantro, 1/4 cup olives, 2 tbsp sour cream, and hot sauce if using.

The melty cheese and cool sour cream balance the smoky-spicy beef perfectly—plus, no tortilla means extra room for toppings!

Tip: For crispier skins, rub potatoes with oil and salt after piercing, not before.

Baked Potato with Sour Cream and Chives

There’s nothing like a fluffy baked potato piled high with cool sour cream and fresh chives—simple, comforting, and always satisfying.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives
• 1/4 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle evenly with 1 tsp kosher salt.
2. Place directly on the oven rack and bake for 50–60 minutes, until skins are crisp and insides yield easily when squeezed.
3. Let cool for 5 minutes, then split open and fluff the insides with a fork. Top each potato with 1/4 cup sour cream, 1 tbsp chives, and a pinch of black pepper.

The contrast of crispy skin, fluffy interior, and tangy-savory toppings makes this a timeless favorite—no fancy ingredients required.

Tip: For extra-crispy skin, rub potatoes with a little extra salt after oiling.

Curry Spiced Baked Potato

This twist on a classic baked potato packs a punch with warm curry spices and a crispy, golden skin—perfect for spicing up weeknight dinners.

Ingredients:

• 2 large russet potatoes (about 1 lb each), scrubbed and dried
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, softened
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Prick potatoes all over with a fork, then rub with 1 tbsp olive oil.
2. Place potatoes directly on the oven rack and bake for 50–60 minutes, until tender when pierced with a knife.
3. In a small bowl, mix remaining 1 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Remove potatoes from the oven and slice open lengthwise. Fluff the insides with a fork, then spread 1 tbsp butter into each potato. Drizzle the spice mixture evenly over both potatoes.
5. Return to the oven for 5 minutes to let the flavors meld. Garnish with cilantro if using.

The curry powder caramelizes slightly in the oven, creating a fragrant, slightly smoky crust that pairs perfectly with the creamy potato. Tip: For extra crunch, broil for 1–2 minutes after adding the spices!

Twice-Baked Potato Casserole

This creamy, cheesy casserole takes all the best parts of loaded baked potatoes and turns them into a crowd-pleasing side dish—perfect for potlucks or Sunday supper.

Ingredients:

• 4 large russet potatoes (about 2½ lbs), scrubbed
• 4 tbsp unsalted butter, softened
• ½ cup sour cream
• ½ cup whole milk
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ cups shredded sharp cheddar cheese, divided
• 6 slices cooked bacon, crumbled
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Halve potatoes lengthwise and scoop flesh into a large bowl, leaving a ¼-inch shell. Mash with 4 tbsp butter, ½ cup sour cream, ½ cup milk, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until smooth. Fold in 1 cup cheddar cheese and half the bacon.
3. Spread mixture into a greased 9×13-inch baking dish. Top with remaining ½ cup cheddar and bake at 375°F for 20 minutes until bubbly.
4. Garnish with remaining bacon and green onions. Serve warm.

The double bake gives this casserole a fluffy interior with crispy edges—just like individual twice-baked potatoes, but way easier to serve a crowd.

Tip: For extra richness, swap half the milk with cream cheese or heavy cream.

Baked Potato Soup in a Potato Bowl

This creamy, comforting soup is served right inside its edible bowl—a crispy baked potato shell that adds extra texture and fun to every spoonful.

Ingredients:

• 4 large russet potatoes (about 1 lb each)
• 4 tbsp unsalted butter
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 4 slices cooked bacon, crumbled
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Scrub potatoes, pierce skins with a fork, and bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Slice off the top 1/4 of each potato. Scoop out the flesh, leaving a 1/4-inch shell. Reserve the flesh.
3. In a pot, melt 4 tbsp butter over medium heat. Add 1/2 cup onion and sauté for 3 minutes until soft. Stir in 2 cloves garlic and cook for 30 seconds.
4. Whisk in 3 tbsp flour and cook for 1 minute. Gradually pour in 3 cups milk, whisking until smooth. Simmer for 5 minutes, stirring often.
5. Mash the reserved potato flesh and stir into the pot along with 1 cup cheddar, 1/2 cup sour cream, 1 tsp salt, and 1/2 tsp pepper. Cook until cheese melts (2–3 minutes).
6. Ladle soup into potato shells. Top with crumbled bacon and 2 tbsp chives.

The crispy potato bowl soaks up the rich, cheesy soup just enough to stay sturdy—perfect for savoring every last bite.

Tip: For extra-crispy shells, brush the insides with olive oil and bake at 400°F for 5 minutes before filling.

Conclusion

With 18 crispy, flavorful baked potato recipes, there’s something here for every craving! Whether you’re a fan of classic toppings or bold new twists, these dishes are sure to delight. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!