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Piled high with cheesy filling, overstuffed loaded potatoes take a microwave shortcut and are ready in just 30 minutes.

Loaded Overstuffed Baked Potatoes

Loaded overstuffed baked potatoes are a fun way to get all your favorites--cheese, sour cream, and chives in a neat little package. Add bacon or veggies and make them your own!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 363kcal
Author Rachel Ballard


  • 4 small to medium size red potatoes washed and pricked with a fork
  • 3 tablespoons butter
  • 1/2 teaspoon salt plus a bit more for sprinkling
  • 1/4 cup sour cream
  • 3/4 cup shredded cheddar cheese
  • 4 tablespoons chopped green onions or chives


  • Preheat the oven to 425
  • While that's heating, cook your potatoes in the microwave until they are tender. For me, that was about 8 to 9 minutes. Cook yours in 3 minute increments if you aren't sure how long your microwave will take.
  • When the potatoes are fork tender, remove them to a cutting board and cut off the top about 1/4 the thickness of your potato.
  • Scoop out the insides, leaving a little bit of potato around the inside.
  • Transfer to a cookie sheet and divide one tablespoon of butter into fourths.
  • Add one fourth to the bottom of each potato skin and sprinkle with a tiny bit of salt inside each one.
  • Bake 15 minutes until the skins are brown and crisp.
  • While the skins bake, add the remaining 2 tablespoons butter, the sour cream, 1/2 teaspoon salt, and the cheese to the potatoes in the bowl. Mix well with a hand mixer or mash by hand for a chunkier potato.
  • When the shells are crisp, remove from the oven and transfer the filling into the shells piling it high.
  • Bake 15 more minutes until golden brown and hot.
  • Top with green onions and serve warm or room temperature. Freezes well too.


Calories: 363kcal