Loaded sheet pan baked potatoes feature bacon cooking alongside the potatoes before using the grease to cook the broccoli and onion, all on the same pan. Topped with cheese, chives, and sour cream, these are the ultimate potato comfort food.
Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes.
Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age.Sheet pans are the sturdy workhorses of the kitchen and this loaded baked potato recipe takes full advantage of their versatility to get dinner on the table without a fuss. Cooking bacon alongside the potatoes means you canto cook the onion and broccoli, adding a subtle smoky flavor to the whole dish. The addition of sharp Cheddar cheese, sour cream, and chives makes this feel like a twice-baked potato that’s ready in half the time. Be sure to find potatoes that are similar in size to each other so everything cooks evenly. Wrapping potatoes in foil helps them to produce steam and creates a softer baked potato. In this case, we opt for a crispier skin, so we skipped wrapping the potatoes in foil.Potatoes bake easily at any temperature above 350°F, but the higher you go, the quicker they will cook. Because we are also baking bacon and broccoli in this recipe, baking everything at a high temperature of 400°F means everything can bake simultaneously and is ready at the same time without burning.Pricking the potatoes with a fork is essential to making sure the steam doesn’t become trapped and make the potato explode.Preheat oven to 400°F with racks in top third and lower third positions. Pierce potatoes in several spots using a fork, and rub evenly with oil and 1 teaspoon salt. Arrange potatoes and bacon on an aluminum foil-lined baking sheet in a single layer, overlapping bacon as needed. Bake on lower third rack until bacon is browned and crispy, about 25 minutes, rotating baking sheet from front to back halfway through baking time. Carefully transfer potatoes and bacon to a cutting board; chop or crumble bacon, and set aside. Scrape bacon grease from the sheet pan in a small bowl; set aside. Remove and discard the foil. Place potatoes on the clean large baking sheet; continue baking on lower third rack until almost tender, about 30 minutes. Meanwhile, toss broccoli and red onion with 1 1/2 teaspoons reserved bacon grease and 1/2 teaspoon salt in a large bowl. Arrange broccoli and red onion in a single layer around potatoes on baking sheet . Bake on lower third rack until potatoes are easily pierced using a fork or a thermometer inserted into thickest portion of potatoes registers 205°F to 210°F, 10 to 15 minutes. Let cool 5 minutes before transferring potatoes and onion to cutting board. Set broccoli aside on baking sheet. Increase oven temperature to broil. Slice tops of potatoes lengthwise without cutting all the way through. Using a spoon, scoop out potato flesh into reserved bowl, leaving a 1/4-inch border attached to skin; set skins aside. Chop onion, and transfer to bowl with potato flesh. Add butter, pepper, 1/2 cup Cheddar, half of cooked bacon , 2 tablespoons reserved bacon grease, and remaining 1 teaspoon salt to bowl with potato flesh; discard or reserve any remaining bacon grease for another use. Roughly mash potatoes until butter and cheese are just incorporated and potatoes are still chunky. Spoon potato mixture evenly into reserved potato skins. Top evenly with roasted broccoli.
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