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