Breads & Doughs

Loaded Baked Potato Bread (No Yeast!)

4.74 from 63 votes
Imagine a gorgeous flavorful baked potato transformed into bread — and without yeast! — and you get my Loaded Baked Potato Bread recipe!

Hi Bold Bakers!

Potato bread is a great way to use up any leftover mashed potatoes from last night’s dinner! The potatoes make the bread stick-to-your-ribs hearty and give it such a wonderful texture. 

And if you love potato bread, then you are going to have your mind blown by this homemade loaded baked potato bread recipe! Not only do you have delicious mashed potatoes, but you add all the fixings for a good baked potato: crispy bacon, scallion, tangy cheddar, and sour cream! 

This recipe, created by the lovely Lauren Katz, winner of the first season of The Great American Baking Show, has an incredible flavor profile! I was lucky enough to meet Lauren in Kansas at the Kansas Bread Festival in 2019. Give her a follow on her Instagram! I love seeing what she can whip up.

Loaded baked potato bread on a cooling rack.

What Is Loaded Baked Potato Bread?

This is what happens when you take a humble potato bread made with mashed potatoes and turn up the flavor dial to 11. It tastes exactly like a baked potato, just in bread form. You can’t go wrong with carbs, cheese, and bacon, right?

What You Need To Make Loaded Baked Potato Bread

How Do You Make Loaded Baked Potato Bread?

This is the perfect introduction to bread baking and always a delicious recipe to revisit anytime you realize you mashed too many potatoes! Here is how you make loaded baked potato bread (and don’t forget to get the printable recipe, with all measurements, down below):

  1. Preheat your oven to 350°F (180°C) and butter your 9-inch springform pan.
  2. Combine the flour, baking powder, and salt in a medium bowl and set it aside.
  3. In a large bowl, combine the milk, cheddar, sour cream, mashed potatoes, bacon, scallions, and egg.
  4. Add the dry ingredients to the wet mixture and fold together until it is just combined. Then, fold in the melted butter.
  5. Transfer the batter to your prepared pan and bake for about 60-70 minutes, or until it is firm to the touch in the middle.
  6. Let the bread cool in the pan for 10 minutes, remove it from the pan, and transfer it to a wire rack to cool completely. 

Gemma’s Pro Chef Tips For Making Loaded Baked Potato Bread

  • The bread might fall a little once you take it out of the oven. Don’t worry! That’s normal.
  • Use nice smokey bacon for even more flavor.
  • Use full-fat sour cream and whole milk for this recipe. Fat is flavor, people! 
  • Use sharp cheddar to add a little bite and saltiness to your bread.
  • If you don’t have a springform pan, you can also bake this dough in two 9-inch loaf pans. 
  • This bread freezes beautifully! Slice it before you freeze it so you can grab whatever amount you like whenever you want. Wrap it well, and it will keep for up to 3 months.

Sliced loaded baked potato bread, made without yeast.

How Do I Store Loaded Baked Potato Bread?

You can store your loaded baked potato bread in an air-tight container at room temperature for up to 3 days. This bread also freezes really well, be sure to see my tips above! 

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Loaded Baked Potato Bread Recipe

4.74 from 63 votes
Imagine a gorgeous flavorful baked potato transformed into bread — and without yeast! — and you get my Loaded Baked Potato Bread recipe!
Author: Gemma Stafford
Servings: 10 people
Prep Time 30 mins
Cook Time 1 hr 10 mins
Imagine a gorgeous flavorful baked potato transformed into bread — and without yeast! — and you get my Loaded Baked Potato Bread recipe!
Author: Gemma Stafford
Servings: 10 people

Ingredients

  • 3 cups (15oz/426g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups (16floz/450ml) whole milk
  • 1 cup (6oz/170g) sharp cheddar (grated)
  • ½ cup (4oz/115g) sour cream
  • ¾ cup (6oz/170g) mashed potato, (homemade or store-bought)
  • 6 slices (4oz/115g) bacon (cooked and crumbled)
  • 4 scallions sliced thin
  • 1 large egg
  • 1 tablespoon (½oz/14g) butter (melted)

Instructions

  • Preheat your oven to 350°F (180°C) then butter a 9-inch springform pan.
  • In a medium bowl, combine the flour, baking powder, and salt, then set aside.
  • In another large bowl, combine the milk, cheddar, sour cream, mashed potato, bacon, scallions, and egg.
  • Add the dry ingredients into the wet mixture then fold all of the ingredients together until JUST combined. Lastly, fold in the melted butter.
  • Transfer the batter to the prepared pan and bake for roughly 60-70 minutes or until firm to the touch in the middle.
  • Allow the bread to cool in the pan for 10 minutes then remove from the pan and transfer to a wire rack to cool completely. Note, the bread might fall a little once out of the oven but that is normal.
  • Once cooled slice and enjoy! Cover and store in an air-tight container at room temperature for up to 3 days. This bread also keeps very well in the freezer for up to 3 weeks.

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Anahite Contractor
Anahite Contractor
7 days ago

Thanks yet again Gemma. You are incredibly talented and fortunately not one of those who lock up their precious recipes in the bank locker☺️

ScotTex
7 hours ago

Now just need to decide what to have it with?🤦‍♂️😁

joann Hart
joann Hart
1 day ago

I think if I did this again I would use garlic mashed potatoes. It just reminded me of cheesy baking powder biscuits. For those who like spicy, maybe jalepeno or other peppers

Helenmal
2 days ago

Substituted extra cheese and jalapenos for the bacon, as I’m vegetarian – delicious. I can see me using this recipe a lot – it’s the kind of thing you can make infinite variations of.

anya
2 days ago

hi Gemma
I had a doubt can we purchase your cookbook in India though amazon ?

Railtin
Railtin
2 days ago

Tried baking this at the weekend and followed your recipe to the letter of the law, baked at 180 degrees C for 70 mins. Top and base golden and it sunk slightly as you advised it would when I removed it from the oven. The problem however was when I cut into it. It cut clean but it didn’t have texture of a bread airy hole pockets but more that typical of a cheesecake, densely compacted. Any pearls of wisdom as to where I went wrong please?

Lolly Anne
3 days ago

Can hardly wait for this beautiful bread to cool.

PURVEZ DESAI
PURVEZ DESAI
4 days ago

Wow that was delicious!! Being vegetarian I substituted a plant based protein and it came out yummy.

Certainly very good for all sorts of ingredient concoctions. Plan to add some ‘heat’ to the mix next time.

Definitely make again.

Wanted to upload a photo but ‘yet another’ registration process was a step too far. What’s the rationale behind registration before being allowed to upload?

Last edited 4 days ago by PURVEZ DESAI
Nita
5 days ago

Hi, Gemma, Yet another yummy recipe 😋What else can be used in place of bacon? Please suggest

Thank you Gemma this is so perfect for dinner with a salad . But we forgot to let it cool . It was gobbled up right out of the oven ! You never fail us !

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!