Gluten Free Loaded Baked Potatoes
Comfort food doesn't get much more satisfying than a fully loaded baked potato, and this version delivers everything you want — crispy, salt-rubbed skin, fluffy interior, and a pile of toppings that make each bite feel indulgent. Each potato gets rubbed down with olive oil and kosher salt before hitting a 425°F oven, which means the skin turns deep golden and genuinely crisp rather than soft and forgettable. While the potatoes roast, bacon cooks low and slow in a skillet until it's perfectly crumbly, ready to scatter over the top alongside melted cheddar, cool sour cream, butter, and fresh chives. The beauty here is that every single ingredient is naturally free of gluten — no swaps, no substitutions, no label-reading anxiety. Store-bought loaded potato options often sneak in thickeners or seasoning blends that can be a real problem, so making this at home puts you fully in control. This recipe serves four, making it an easy weeknight dinner or a crowd-pleasing side that nobody at the table will feel like they're missing out on.
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Learn more →Ingredients
4 servings
- 4 large russet potatoes (about 10–12 oz each), scrubbed
- 2 tbsp olive oil
- 1 tsp kosher salt
For the toppings
- 6 slices bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp unsalted butter
- 3 tbsp fresh chives, thinly sliced
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
- 2
Pierce each potato all over with a fork, about 10–12 times. Rub each potato with olive oil and sprinkle evenly with kosher salt. Place on the prepared baking sheet.
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