Loaded Baked Potato Recipe (Easy Air Fryer Method!)
When life calls for comfort food, nothing hits the spot quite like a Loaded Baked Potato. Fluffy on the inside, crispy on the outside, and piled high with cheese, bacon, and all the good stuff, this is my go-to meal when I don’t feel like cooking. Seriously, it’s a full meal without the effort!
While loaded potatoes are often served as a side, this baked potato bowl is a full meal for me. It’s packed with protein, veggies, and flavor, and it comes together in less than an hour, especially if you’re using an air fryer and a quick microwave finish.
I love it on nights when I want something warm and filling but don’t feel like pulling out the skillet or chopping up a bunch of ingredients.
This loaded baked potato recipe is flexible, too. Crispy bacon, melty cheese, black beans, corn, and a dollop of sour cream take the humble potato from plain to unforgettable. It’s perfect for a solo dinner, a lazy weekend lunch, or even a casual meal for friends.
Once you make one, you’ll see why I sometimes skip the main dish entirely and just dive into one of these loaded baked potatoes!
Ingredients You Need
- Russet potatoes: The ultimate choice for baking. They have a fluffy inside but it’s sturdy enough to hold all the toppings.
- Olive oil: Helps the potato skin crisp up beautifully in the air fryer.
- Salt: Just enough to season the skin and bring out the potato’s natural flavor.
- Butter: Adds richness and helps melt the cheese.
- Shredded cheese: Choose your favorite! Cheddar, Monterey Jack, or a blend. Melty cheese makes everything better.
- Bacon: This adds a crispy and salty layer. If you don’t want to make bacon first, I would use the microwavable kind or even bacon bits on top!
- Black beans: Boost the protein and make this potato bowl feel like a complete meal.
- Corn: Adds sweetness and texture; frozen works perfectly when microwaved.
- Sour cream and chives/green onions: Classic toppings that add creaminess and a fresh pop of flavor.
How to Make This Loaded Baked Potato Recipe
For the full list of ingredients and instructions, click here.- Season the Potatoes: Scrub the potatoes well. Poke a few holes in each with a fork, and coat them well in olive oil. season each with the salt.
- Air Fry: Place in the air fryer at 400F for 40 minutes, until a knife slides in easily.
- Top with Microwavable Toppings: Place each in a microwave safe bowl. Break open and top with butter and shredded cheese, canned black beans and corn. Pop into the microwave for about 45 seconds or until the cheese is melted and the beans and corn are heated through.
- Top with Remaining Toppings: Top with crispy bacon, sour cream, and chives or green onions. Serve and enjoy!
Tips for Success
- Scrub your potatoes thoroughly to remove any dirt and ensure the skin crisps up nicely. A clean potato makes all the difference in texture.
- Don’t skip the olive oil! It helps the skin get golden and slightly crispy in the air fryer. It also adds a subtle, savory flavor to the potato.
- Microwave the cheese, beans and corn briefly with the potato to make sure the toppings are warm and melty. This keeps the loaded baked potato cozy and comforting, and everything can get warmed up at once.
- Feel free to mix up the toppings to match your cravings. Swapping in different cheeses, veggies, or proteins keeps the potato bowl exciting every time.
Topping Suggestions
The great thing about a loaded baked potato bowl is that you can customize it however you like. Here are a few fun ways to take it to the next level:
- Sour cream
- Chives
- Green onions
- Salsa or Pico de gallo
- Jalapeños
- Guacamole
- Crumbled feta
- Blue cheese
- Extra shredded cheese
Storage Tips
- Store any leftover loaded potatoes in an airtight container in the fridge for up to 3 days. I recommend storing them without sour cream on them if possible. Then add fresh after you reheat.
- Reheat in the microwave until warmed through! You can also bake the potato bowls in the oven at 350°F for 10–15 minutes to restore crispness.
Frequently Asked Questions
Yes! To make vegetarian loaded baked potatoes, simply omit the bacon. It would be good with crispy vegetarian bacon. I like the Morning Star brand!
Yes! Bake at 400°F for 50–60 minutes or until a knife slides in easily. You can also use a microwave, but you won’t get the same crispy skin!
More Recipes to Try
- Breakfast Burrito Bowls
- Patatas Bravas Salad Bowl
- Air Fryer Salmon Bowls
- Mediterranean Chicken Thighs
- Crispy Air Fryer Chickpeas
Easy Air Fryer Loaded Baked Potato Recipe
Ingredients
Method
- Scrub the potatoes well. Poke a few holes in each with a fork, and coat them well in olive oil. season each with the salt.
- Place in the air fryer at 400F for 40 minutes, until a knife slides in easily.
- Place each in a microwave safe bowl. Break open and top with butter and shredded cheese, canned black beans and corn. Pop into the microwave for about 45 seconds or until the cheese is melted and the beans and corn are heated through.
- Top with crispy bacon, sour cream, and chives or green onions. Serve and enjoy!
Nutrition
Notes
- Store any leftover loaded potatoes in an airtight container in the fridge for up to 3 days. I recommend storing them without sour cream on them if possible. Then add fresh after you reheat.
- Reheat in the microwave until warmed through! You can also bake the potato bowls in the oven at 350°F for 10–15 minutes to restore crispness.
