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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.
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
- Measuring cups and spoons
- 9-inch springform pan
- Mixing bowls
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):
- Preheat your oven to 350°F (180°C) and butter your 9-inch springform pan.
- Combine the flour, baking powder, and salt in a medium bowl and set it aside.
- In a large bowl, combine the milk, cheddar, sour cream, mashed potatoes, bacon, scallions, and egg.
- Add the dry ingredients to the wet mixture and fold together until it is just combined. Then, fold in the melted butter.
- 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.
- 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.
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!
- Sourdough Starter Guide
- Perfectly Crusty Sourdough Loaf For Beginners
- No-Knead Whole Wheat Bread
- White Sandwich Bread
- Hearty No-Yeast Bread
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Loaded Baked Potato Bread Recipe
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.
Thanks yet again Gemma. You are incredibly talented and fortunately not one of those who lock up their precious recipes in the bank locker☺️
I literally just got this bread out of the oven! It is delicious!! I think it needs more bacon, but that is just me, I am a bit bonkers about bacon ????. I will definitely make again.
This is so good! I added more bacon, cheese and onions to the recipe, because yummalumma! I made it in two smaller loaf pans so I could freeze one loaf. The cooking time was far shorter — only 30 to 35 minutes. We ate it with tomato soup. A delicious simple meal. Thank you!
Hi Gemma,
This maybe a picky point but a few of your recipes call for grating and the pictures appear to show shredding of cheeses like above. Is it shredded or grated or either?
Thanks for all the great recipes and tips
Are there any adjustments for high altitude? We are at 9500’. Thanks ???????? n advance.
Can you substitute GF flour for the all-purpose flour?
Delicious potato bread.
Love from Israel ????
Thank you so much , I love watching you , Gods bless you!
Is there still a way to save recipes to our profile (in My saved recipes & articles)?
Hello Ms.Gemma what can I substitute for sour cream? Can I substitute heavy cream?or all purpose cream?thank you