Name: Loaded Potato Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 2 cups chopped broccoli florets; 4 slices bacon; 2 Tbsp. unsalted butter, room temperature, divided; 1/2 tsp. table salt, divided; 1 cup shredded cheese (such as Colby, Monterey jack, cheddar, etc.); 1/2 cup chopped scallions; 1/2 cup sour cream

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This Loaded Potato Bowl recipe hits all the right notes for us. It's super simple, healthy, easy to adjust and there's something in it for everyone in the family to find interesting.

Often when we think of loaded potato bowls, it's made with creamy mashed potatoes and topped with rich gravy, corn and maybe some fried chicken (we have a certain fast food restaurant to thank for that!). And while we love a good gut bomb, we tend to prefer something a tad (or a lot!) healthier. Our version of a loaded potato bowl takes everything we love about mashed potatoes and baked potatoes with toppings that range from crunchy to creamy, and healthy to... healthyish.

Ingredients that Matter

There are plenty of options for topping a loaded potato bowl, and while we'll offer some further suggestions below, we feel these are the important ingredients to start with:

Russet Potatoes. We start our loaded potato bowl with baked potatoes. Our potato of choice is russet, thanks to its relatively low moisture content that absorbs all the flavors from the stir-ins and toppings. When mashed, russet potatoes tend to stay light and fluffy. You can, of course, swap out russets for your favorite baking or mashing potato (gold potatoes, in particular, work well).
Unsalted Butter. Even though we are starting with baked potatoes, we are (essentially) making mashed potatoes. We like a small pat of butter mashed into the fluffy spuds. A half tablespoon per potato gives a good amount of rich buttery flavor without tasting or feeling too heavy. Just be sure the butter is room temperature so it melts easily into the potatoes.
Sour Cream. We often make our mashed potatoes with sour cream. It gives a nice creamy texture and tangy flavor. Here we use it as a topping for our potato bowl so you can choose to stir it into the potato, or take little bites as you eat the bowl.
Broccoli. Potatoes and broccoli are a classic combination, so adding a little mound of boiled or steamed broccoli florets to our loaded potato bowl is a no-brainer! We like about ½ cup of broccoli per bowl, but you can certainly add more if you'd like.
Shredded Cheese. Reach for a cheese that you can shred but also melts. Our favorite is Colby! It has a mild, milky flavor and melts gently into the hot potato.
Black Beans. A can of black beans, drained and rinsed, is a perfect topper to these bowls as it adds protein and fiber and will help you feel full after you've devoured a bowl. Feel free to swap in your favorite bean, like cannellini, kidney, pinto, etc.
Crispy Bacon. This recipe calls for four slices of crispy cooked bacon (that's one slice per bowl). We know bacon isn't the healthiest of toppings, but it's only one piece and a little bacon goes a long way! You can skip this one if you want to keep it vegetarian.
Scallions. A slightly pungent allium like scallions cuts through the richness of the sour cream and bacon. Plus it adds a nice crisp texture! You can swap in chives, if you prefer.

How to make Loaded Potato Bowls

A loaded potato bowl starts with, you guessed it, potatoes! We'll start by making a basic baked potato.

Bake the potatoes in a 350°F oven for about 1 hour. Or if you prefer, wrap the potatoes in a damp paper towel and microwave on high for about 5 minutes (times vary slightly for both methods). Be sure to scrub the potatoes well as we'll serve them with their skins on. Poke holes in the potatoes with a fork before cooking to allow steam to release. Once tender, cut in half lengthwise and add to a bowl. Add half a tablespoon of room temperature butter.

Start to mash the potato with the back of a fork, slowly incorporating the butter into the potato.

Sprinkle with salt and continue to mash the potato and butter together until smooth and fluffy.

Sprinkle with shredded cheese first, then add the other toppings (broccoli, black beans, bacon and scallions) and top with a dollop of sour cream.

Serving Suggestions

The sky is the limit with toppings for this loaded potato bowl recipe. In addition to the toppings listed in this recipe, consider the following:

Easy Caramelized Mushrooms and Onions
Pulled Chicken in a Dutch Oven
Homemade Basil Pesto (Food Processor)
Roasted Black Beans
Sour Cream and Chive Dip
Roasted Red Peppers
Poached or Fried Eggs
Sautéed Zucchini
Roasted Eggplant
Marinated Artichoke Hearts

Storage and Make aheads

Leftover potatoes may be stored in an airtight container in the refrigerator for up to 3-4 days. We don't recommend freezing these potatoes.

To reheat, simply microwave in 30 second increments. Or, you can reheat mashed potatoes in an slow cooker or return to a 350°F oven for about 10 minutes.

Make ahead: all toppings can be made ahead! Store the cooked broccoli, shredded cheese and cooked bacon in an airtight container. We recommend cutting the scallions just before serving as they'll taste best fresh.

Potato Skin Benefits

There is frequent debate about eating potato skins in our household (some of us don't particularly love their texture). But whether you like the texture and flavor or not, you can't argue with their nutritional benefits! Potato skins are packed with fiber, vitamin C, calcium and other nutrients.

Just be sure to give the spuds a good scrub under cold water, using a paper towel to help rub off any dirt.

More Fun Dinner Ideas

Air Fryer Chicken Katsu with Homemade Tonkatsu Sauce

Chicken Bacon Ranch Sliders

Chickpea Patties (Easy and Vegan)

Recipe

Loaded Potato Bowl

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Author: Adam Dolge
Total Time: 35 min.
Yield: 4 potato bowls 1x

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Description

This Loaded Potato Bowl recipe hits all the right notes for us. It's super simple, healthy, easy to adjust and there's something in it for everyone in the family to find interesting.

Ingredients

Units Scale

4 medium russet potatoes
2 cups chopped broccoli florets
4 slices bacon
2 Tbsp. unsalted butter, room temperature, divided
½ tsp. table salt, divided
1 cup shredded cheese (such as Colby, Monterey jack, cheddar, etc.)
½ cup chopped scallions
½ cup sour cream

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Instructions

Scrub potatoes well under cold water and pierce all over with a fork. Bake the potatoes either in a 350°F oven for about 1 hour, or wrap in damp paper towels and microwave for about 5 minutes (both cooking methods may take a bit longer, depending on the size of the potatoes and the appliances). Once cooked, cut a small incision in the potatoes lengthwise to let steam escape. Cool for 5 minutes.
Meanwhile, bring a medium pot of water to a bowl and cook broccoli until tender, 3-4 minutes. Drain and cool at room temperature.
Add bacon to a large skillet (nonstick, cast iron or stainless steel) and cook the bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate and cool for about 5 minutes. Roughly chop.
To assemble a loaded potato bowl, place a potato in a bowl and cut in half lengthwise. Add ½ tablespoon of the butter and mash the butter, along with ⅛ teaspoon (about 1 pinch) of the salt, until well combined and light and fluffy. Top with ¼ cup of the cheese then sprinkle with bacon, broccoli and scallions and dollop with sour cream.