Loaded Baked Potato (Texas Roadhouse Copycat Recipe)

If you’ve ever had a loaded baked potato at Texas Roadhouse, you already know—it’s not just a side dish, it’s the star of the plate. That crispy skin, fluffy center, and buttery toppings are hard to beat.

The good news? You can recreate that exact flavor at home with this loaded baked potato recipe. If you’re new to baking potatoes, you can also check out my full guide on how to bake a potato for perfect results every time.

And if you love that sweet and savory combo, don’t miss my Texas Roadhouse loaded sweet potato topped with that famous cinnamon honey butter—it’s just as good (if not better).

Why You’ll Love This Loaded Baked Potato

• Crispy, salted skin just like restaurants
• Fluffy, buttery inside
• Easy to customize with your favorite toppings
• Works as a side or full meal
• Budget-friendly and filling
• Just like your favorite steakhouse sides—pair it with my Texas Roadhouse cinnamon honey butter or try a sweeter version with my loaded sweet potato recipe
  

What Is a Loaded Baked Potato?

A loaded baked potato is a baked potato that’s split open and filled with toppings like butter, sour cream, cheese, and bacon. It’s a classic steakhouse side dish, but it’s hearty enough to stand on its own.

The key difference between a regular baked potato and the best loaded baked potato is the texture and layering—crispy outside, creamy inside, and toppings in every bite.

Ingredients

• Russet potatoes (best for baking)
• Olive oil
• Salt (for crispy skin)
• Butter
• Sour cream
• Shredded cheddar cheese
• Cooked bacon
• Green onions (optional)

Equipment Needed

• Baking sheet
• Fork
• Knife
• Oven

How to Make Loaded Baked Potatoes (Step-by-Step)

1. Wash and dry your potatoes really well. Use a fork to poke holes all over.
2. Rub each potato with olive oil and coat generously with salt.
3. Bake at 400°F for about 45–60 minutes, until fork-tender. (
   If you want a more detailed breakdown, check out my full post on how to bake a potato for extra tips on getting that perfect crispy skin.)
4. Cut the potato open and gently fluff the inside with a fork.
5. Load It Up

Add butter first so it melts into the potato, then layer:
• cheese
• sour cream
• bacon
• green onions

Tips for the Best Loaded Baked Potato

• Use russet potatoes only (they get the fluffiest)
• Don’t skip the oil + salt step
• Bake directly on the rack for crispier skin
• Add toppings while the potato is hot for maximum melt

FAQs

Can I make loaded baked potatoes ahead of time?

Yes! Bake the potatoes, then reheat in the oven before adding toppings.

Can I use the microwave?

You can, but the skin won’t be crispy. Oven is best for that restaurant-style texture.

What toppings can I add?

Try:
• chili
• broccoli + cheese
• shredded chicken
• ranch drizzle

• Storage & Reheating
• Store in fridge up to 4 days
• Reheat in oven at 350°F for best texture
• Avoid microwaving if you want crispy skin

Make Ahead + Freezing

• Bake potatoes ahead and refrigerate
• Freezing isn’t ideal (texture changes), but possible if wrapped tightly

Print