Oven Baked Potato Dinner

If you’re craving a simple but cozy dinner, this oven baked potato dinner is a great choice! Halve a few basic russet potatoes and place them in a glass baking dish with a few inexpensive ingredients. They will bake in the oven until they are perfectly tender with delicious edges.

I love this recipe because it takes one of the most economical pantry staples and turns it into a full, hearty dinner! It also cuts out a lot of prep work and makes cleaning up a breeze, allowing you to spend less time in the kitchen and more time enjoying your dinner.

Why You Will Love This Recipe

You are going to love this recipe because it has such a lovely mix of textures. The creamy, hot center of the potato contrasts with the melted cheese. It’s a great idea for busy weeknights when you come home from work tired and you just need a hot meal that the whole family will enjoy. The potatoes cook in the garlic butter until they are totally done.

Also, it has very little clean up because everything cooks in a single glass baking dish. No greasy pans to wash, making your life easier after dinner.

What You Need

To make this dish, you will need russet potatoes, melted butter, garlic powder, shredded cheddar cheese, and bacon bits.

Russet Potatoes

Thick russet potatoes are ideal because they provide a sturdy base and have a nice fluffy texture that goes well with the other toppings. It is best to cut them lengthwise into two equal halves so they lay flat in your baking dish. You could also use Yukon Gold potatoes if you don’t have russets, but they will not be quite as fluffy.

Cheddar Cheese

Shredded cheddar cheese melts nicely over the potatoes and creates a nice crust. Give it an extra minute to grate yourself from a block for the creamiest, smoothest texture possible, without the grainy texture of anti-caking additives. For a fun variation, try a spicy pepper jack or smoky gouda instead.

Bacon Bits

Adding a handful of real bacon bits to the top of the cheese gives you that addictive salty crunch that makes loaded baked potatoes so addictive. You also get that great meaty smoky flavor that elevates a simple potato side to a meal. You can skip the bacon and make these vegetarian by using roasted broccoli florets or fried onions instead.

How to Make It

Follow these easy instructions for making this comfort food on a budget in your own kitchen tonight.

Prep the Potatoes

Rinse your potatoes under running water, then slice them in half lengthwise with a chef’s knife. Place the halved potatoes flat side up in a lightly greased glass 9×13 baking dish.

Season with Garlic Butter

Combine the garlic powder and melted butter in a small bowl and stir until well blended. Brush the garlic butter mixture over the tops of the potatoes, or use a spoon to drizzle it on.

Bake Until Tender

Place the baking dish into a preheated 400°F oven and cover it with aluminum foil. Bake for about 40 minutes, until the potatoes are very tender and easily pierced with a fork.

Add the Toppings

Remove the foil from the baking dish, then sprinkle the grated cheddar cheese and bacon bits on top of the potatoes. Bake for an additional 5-10 minutes until the cheese is melted and bubbly.

Garnish and Serve

Allow the hot potatoes to cool in the baking dish for a few minutes before serving so the cheese sets up slightly. Remove them from the baking dish and top with your desired ingredients before eating.

My Best Tips

For best results, choose russet potatoes of the same size when shopping. If you buy a mix of large and small, they won’t cook evenly, resulting in some underdone potatoes.

For a crispy potato skin, you can bake these cut-side down in the butter for the first 30 minutes, then turn them over with tongs before baking the rest of the time with the cheese and bacon.

Of course, feel free to make this a clean out the fridge kind of recipe and pile on whatever leftover goodness you have sitting around. Leftover chili, sloppy joe meat, or leftover rotisserie chicken shredded on top before the cheese makes for a delicious, filling addition!

Storage and Reheating

• To Store: Once the potatoes have cooled down, place them in an airtight container in the fridge and store for up to 4 days.
• To Freeze: I don’t suggest freezing these potatoes because when they defrost the insides of the fluffy baked potato may become a bit gritty and watery.
• To Reheat: To reheat the leftovers, either pop them in the microwave for a few minutes or place them back into a 350°F oven for about 15 minutes until warmed.

Serving Suggestions

• A side of crunchy garden salad with some homemade ranch dressing.
• Some cold sour cream and chives to put on top.
• A serving of steamed broccoli with a little bit of fresh lemon juice.
• Some nice garlic bread to soak up the extra cheese that may melt into the bottom of the pan.

Frequently Asked Questions

Do I have to peel the potatoes first?

Nope! The skin actually helps the potatoes hold their shape a bit when they’re baking and gives them a great texture along with adding some great fiber and nutrients to your dinner.

Can I use a metal baking pan instead of glass?

Yes, a 9×13 metal baking pan will work just fine if you don’t have a glass one. It just heats a little bit faster so they may be done a couple of minutes early.