Brenda Gantt’s Loaded Potato Recipe

My favorite go-to supper is a loaded potato, and once you try making one like Brenda Gantt does, you’ll see why this dish has become such a loved choice in kitchens across America.

There was a time when I felt tired after a long day and wanted a quick, filling, and tasty meal. While looking for an easy idea, I came across Brenda Gantt, a trusted cook who shares her kitchen tips with thousands of followers online.

Her loaded potato recipe changed how I think about simple suppers. Brenda Gantt is a beloved Southern cook whose homestyle recipes have earned her a loyal following. Her potato recipe is one of the most shared recipes on Facebook and YouTube, and for good reason.

This Southern comfort classic mixes traditional flavors with modern ease. The recipe went viral because it’s simple, full of flavor, and lets you add any toppings you like.

Today I’ll show you each step so you can make this amazing Brenda Gantt’s Loaded Potato Recipe right in your own kitchen.

What Makes Her Loaded Potato Special

Loaded potatoes are a very familiar recipe in our kitchen tables across America. Your friends and family have probably enjoyed this dish at home. Here is what makes her loaded potato special:

1. Boiling Method — Brenda boils her potatoes instead of baking them. This quick cooking method saves you time and keeps your kitchen cool on hot summer days.
2. Fresh Toppings — She uses real bacon, sautéed onions, real butter, and genuine sour cream. Every topping is fresh and high quality, making the dish taste amazing.
3. Customizable Recipe — You can change the toppings to match what you have at home. Add broccoli, cheese, or whatever you prefer. Make it your own dish.
4. Perfect Portion Sizes — Her recipe is made for one or two people. You do not need to cook for a big crowd. This saves money and food waste.
5. Minimal Cleanup — You only need to wash three items when you are done. No complicated pots or pans to scrub. Cooking is fast and easy.

Choosing the Right Potato

The potato you pick makes a huge difference in how your loaded potato turns out. You have three main choices. Russet potatoes are the best option because they have high starch content and fluff up beautifully when cooked.

Yukon gold potatoes offer a creamier texture and buttery flavor, making them good for those who prefer a softer bite.

Red potatoes have thinner skin and waxy flesh, so they hold their shape better but don’t fluff up as much.

For size, choose medium or small potatoes about the size of your fist. Cut them in half lengthwise, then slice each half lengthwise again to make cubes.

Russets are ideal for baking because they absorb flavors well and create that perfect fluffy interior your family will love.

Brenda Gantt Loaded Potato Ingredients

• Russet Potatoes: 2 medium potatoes (about 8 ounces each). These are large and perfect for loading with toppings. You can use Yukon gold potatoes as an alternative if russets are not available.
• Bacon: 4 slices (about 4 ounces), cooked and crumbled. Bacon adds a salty, smoky taste that makes this dish special. Substitute with turkey bacon or vegetarian bacon if you want a lighter option.
• Onion: 1 medium yellow onion, sliced thin (about 4 ounces). Sautéed onions add sweetness and flavor. You can use white onions or red onions instead if you prefer.
• Butter: 2 tablespoons, unsalted. Real butter makes your potatoes creamy and rich. Do not use margarine because it will not taste the same or feel as good.
• Cheddar Cheese: 1/2 cup (2 ounces), grated fresh. Sharp cheddar works best. You can use mozzarella, colby, or any cheese you enjoy eating.
• Sour Cream: 1/2 cup (4 ounces). This adds tanginess and creaminess. Greek yogurt can substitute if you want lower fat options.
• Salt: 1/2 teaspoon, or to taste. Salt brings out all the flavors in your dish.
• Black Pepper: 1/4 teaspoon, freshly ground. Pepper adds a little bit of heat and makes the dish taste more interesting.

Kitchen Tools

1. Medium pot – boil potato cubes
2. Skillet – cook bacon and onions
3. Knife – cut potatoes and onion
4. Cutting board – safe chopping surface
5. Cheese grater – shred cheese
6. Mixing bowl – hold cooked bacon
7. Serving plate – build the potato dish
8. Fork or spoon – mix toppings

How to Make Brenda Gantt’s Loaded Potatoes

Step 1 | Prepare the Potatoes

Rinse your russet potatoes under cool water to remove any dirt. Cut each potato in half lengthwise. Then cut each half again so you get small cubes.

The pieces do not need to be perfect. Just try to keep them close in size so they cook evenly. Smaller potato pieces cook much faster than whole potatoes.

Step 2 | Boil the Potatoes

Fill a pot with about four cups of water and place it on the stove over high heat. Add one teaspoon of salt to the water. When the water starts to boil, carefully add the potato cubes.

Let them cook for about 10 to 12 minutes. The potatoes should become soft enough that a fork slides in easily. Drain the potatoes in a colander and set them aside.

Step 3 | Cook the Bacon

Put your small skillet on the stove over medium heat. Add the cut-up bacon pieces. Cook them until they are crispy, stirring now and then. This takes about 5 to 7 minutes.

When the bacon is done, move it to a plate lined with paper towels to drain. Leave about two tablespoons of bacon grease in the skillet.

Step 4 | Cook the Onions

Add the sliced onion to the skillet with the warm bacon grease. Cook them over medium heat while stirring often.

In about 5 minutes, the onions will become soft and lightly golden. They will smell sweet and rich. Add a small pinch of salt and pepper while they cook.

Step 5 | Build the Loaded Potato

Place the warm potato cubes on a plate or bowl. Add two tablespoons of butter on top and let it melt over the hot potatoes. Sprinkle a little salt and pepper.

Add the cooked onions. Sprinkle about half a cup of shredded cheddar cheese so it melts into the potatoes. Add half a cup of sour cream and the crispy bacon pieces. Gently mix everything together so all the toppings coat the potatoes.

Step 6 | Serve and Enjoy

Serve the loaded potato while it is still warm. The melted cheese, creamy sour cream, and crispy bacon make every bite rich and comforting.

Tips for Perfect Loaded Potato

• Use Room Temperature Butter: Let your butter sit on the counter for a few minutes before using it. Soft butter melts faster and spreads more evenly over hot potatoes.
• Cut Potatoes into Even Pieces: Try to keep the potato cubes close in size. Even pieces cook at the same speed and give you a better texture.
• Do Not Overcook the Potatoes: Potatoes should be tender but still hold their shape. If they cook too long, they will turn mushy and break apart when you mix the toppings.
• Use Just a Little Bacon Grease: Leave only about 2 tablespoon of bacon grease in the skillet. This gives the onions great flavor without making them too oily.
• Cook the Onions Slowly: Give the onions a few minutes to cook and soften. Slow cooking helps them turn sweet and golden instead of burnt.
• Add Toppings While Potatoes Are Hot: Hot potatoes help the butter melt and the cheese soften nicely. This creates that creamy, loaded potato texture everyone loves.
• Grate Fresh Cheese: Freshly grated cheddar melts much smoother than pre-shredded cheese. It blends better with the hot potatoes.

What to Serve with Loaded Potatoes

A loaded baked potato makes a complete meal on its own, but you can add other dishes to round out your dinner table with variety and flavor.

• Sweet Tea: A cold glass of homemade sweet tea is a perfect Southern drink to serve alongside your meal.
• Garden Salad: Fresh greens with a light vinaigrette add crunch and balance the rich, creamy potato dish well.
• Cornbread: Warm, buttery cornbread is a classic Southern side that pairs beautifully with loaded potatoes.
• Steamed Vegetables: Broccoli or green beans add nutrition and color to your plate for a well-rounded meal.
• Grilled Chicken: Add grilled or baked chicken breast if you want extra protein alongside your loaded potato.

Storage & Freezing Tips

Store in the Refrigerator — Place leftover potatoes and toppings in a clean container. Cover with a lid or plastic wrap. They stay good for up to 3 days in the fridge. Cool them first before putting them away.
Freeze for Later — You can freeze potatoes without toppings for up to 1 month. Place them in a freezer bag with the air pressed out. Toppings do not freeze well because they get mushy and strange when thawed.

Reheating Tips

• Reheat in the Microwave — Place your potatoes in a microwave-safe bowl. Cover loosely with a damp paper towel. Microwave on high for two to three minutes. Stir halfway through. This keeps the potatoes moist and warm.
• Reheat on the Stove — Put potatoes in a small skillet over medium heat. Add a splash of milk or water to keep them moist. Stir gently for three to five minutes until warm. This method keeps potatoes fluffy and tender.

Brenda Gantt’s Loaded Potato Recipe FAQs

1. Can this recipe work without bacon?

Yes, bacon can be removed or replaced. Cooked mushrooms, smoked turkey bacon, or crispy plant-based bacon pieces work well.

Some people also add roasted vegetables for flavor. The goal is to keep a topping that adds texture and a little salty taste to balance the creamy potatoes.

2. How small should the potato cubes be?

Potato cubes should be about one inch in size. Small cubes cook faster and soften evenly in boiling water. Larger chunks take longer and may stay firm inside.

Even cube size also helps toppings spread better so every bite contains potatoes, cheese, and onions together.

3. Can shredded cheese from a bag be used?

Yes, bagged shredded cheese can work. However, cheese grated from a block melts smoother. Packaged shredded cheese often contains small anti-clumping powder that slows melting. Freshly grated cheddar melts faster on hot potatoes and gives a creamier finish.

4. Is this dish good for a quick supper?

Yes, this recipe works well for a quick supper. It uses only a few ingredients and very little cooking time.

Bacon cooks in minutes and potatoes boil quickly when cut into cubes. The entire meal can come together in about twenty minutes, which makes it helpful on busy evenings.

5. Do I have to peel the potatoes?

No, you do not have to peel them. The skin adds extra fiber and a little bit of chew. If you like the texture of potato skins, just scrub them very clean and cut them into cubes with the skin still on.

6. Can I add other vegetables to this dish?

Yes, adding other vegetables is a great way to change it up. Steamed broccoli is a classic choice. You could also add some sautéed mushrooms or bell peppers along with the onions for more flavor and texture.

7. Can I add more vegetables?

Yes, try steamed broccoli or peas on top. They add color and make it healthier. Keep portions small so the potato stays the main part.

Continue to Content

Brenda Gantt's Loaded Potato Recipe

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Make Brenda Gantt's Loaded Potato Recipe in just 25 minutes. Creamy potatoes topped with bacon, cheddar cheese, butter, onions, and sour cream.

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Ingredients

• Russet Potatoes: 2 medium (about 8 ounces each), cubed
• Bacon: 4 slices (about 4 ounces), cooked and crumbled
• Yellow Onion: 1 medium (about 4 ounces), thinly sliced
• Unsalted Butter: 2 tablespoons
• Cheddar Cheese: 1/2 cup (2 ounces), freshly grated
• Sour Cream: 1/2 cup (4 ounces)
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, freshly ground

Instructions

1. Rinse your russet potatoes under cool water to remove any dirt. Cut each potato in half lengthwise. Then cut each half again so you get small cubes. The pieces do not need to be perfect. Just try to keep them close in size so they cook evenly. Smaller potato pieces cook much faster than whole potatoes.
2. Fill a pot with about four cups of water and place it on the stove over high heat. Add one teaspoon of salt to the water. When the water starts to boil, carefully add the potato cubes. Let them cook for about 10 to 12 minutes. The potatoes should become soft enough that a fork slides in easily. Drain the potatoes in a colander and set them aside.
3. Put your small skillet on the stove over medium heat. Add the cut-up bacon pieces. Cook them until they are crispy, stirring now and then. This takes about 5 to 7 minutes. When the bacon is done, move it to a plate lined with paper towels to drain. Leave about two tablespoons of bacon grease in the skillet.
4. Add the sliced onion to the skillet with the warm bacon grease. Cook them over medium heat while stirring often. In about 5 minutes, the onions will become soft and lightly golden. They will smell sweet and rich. Add a small pinch of salt and pepper while they cook.
5. Place the warm potato cubes on a plate or bowl. Add two tablespoons of butter on top and let it melt over the hot potatoes. Sprinkle a little salt and pepper. Add the cooked onions. Sprinkle about half a cup of shredded cheddar cheese so it melts into the potatoes. Add half a cup of sour cream and the crispy bacon pieces. Gently mix everything together so all the toppings coat the potatoes.
6. Serve the loaded potato while it is still warm. The melted cheese, creamy sour cream, and crispy bacon make every bite rich and comforting.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 621Total Fat: 38gSaturated Fat: 18gTrans Fat: .5gCholesterol: 110mgSodium: 850mgCarbohydrates: 48gFiber: 5gSugar: 4gProtein: 19g

This Brenda Gantt’s Loaded Baked Potato Recipe gives soft potatoes with rich toppings. Boil small cubes for speed, layer butter first, then onions, cheese, sour cream, and bacon.

Try it soon and share with friends who love Southern recipes.