Baked Potatoes with Crispy Broccoli and Bacon – A Loaded, Veg-Forward Weeknight Comfort

A crunchy, smoky, cheesy twist on classic baked potatoes that feels indulgent but still gets veggies on the plate.

There’s something deeply comforting about a baked potato. It’s humble, affordable, and endlessly customizable, but sometimes the usual butter and sour cream routine can feel a little… sleepy. This version wakes things up with crispy-edged broccoli and salty bacon, turning a simple spud into a full, satisfying meal you can proudly call dinner.

Think of this as a lighter, brighter cousin of a loaded baked potato. We keep the cozy vibes, but add a big heap of roasted broccoli that gets browned and crackly at the tips. The bacon brings smoky richness, while sharp cheddar and a cool, tangy dollop of sour cream tie everything together. A squeeze of lemon or a splash of hot sauce is optional, but it adds a little zing that makes the whole thing feel extra alive.

This dish is a great solution for nights when you want comfort food without a lot of fuss. You can roast the broccoli on the same rack as the potatoes, and everything comes together with minimal hands-on time. It’s also a smart way to stretch a small amount of bacon into something that flavors the whole meal.

Why you’ll love it

• Balanced comfort with crispy veg, smoky bacon, and creamy cheese.
• Budget-friendly with simple, easy-to-find ingredients.
• Minimal cleanup with mostly oven cooking.
• Flexible for picky eaters or pantry swaps.
• Filling enough for a complete weeknight meal.

This one hits that sweet spot between cozy and fresh, and it’s especially perfect when you want dinner to feel like a treat without ordering takeout.

Ingredients

Baked potatoes

• 4 large russet potatoes, about 10-12 oz each (280-340 g each)
• 1 tbsp olive oil (15 ml)
• 1 tsp kosher salt (5 g)
• 1/2 tsp black pepper

Crispy broccoli and bacon

• 1 large broccoli head, cut into small florets (about 5-6 cups, 450-500 g)
• 6 slices bacon, chopped
• 1 tbsp olive oil (15 ml)
• 1/2 tsp kosher salt (optional, reduce if bacon is very salty)
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)
• Pinch of red pepper flakes (optional)

Toppings

• 1 to 1 1/2 cups shredded sharp cheddar (4-6 oz, 115-170 g)
• 3/4 cup sour cream (180 g)
• 2-3 tbsp chopped chives or green onions
• 1 tsp lemon juice (optional)
• Hot sauce (optional)

💡 Shopping tip: Choose broccoli with tight, deep green florets and firm stems. Smaller florets crisp faster and more evenly.

Step-by-Step Instructions

1. Heat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
2. Prep the potatoes. Scrub and dry them, then pierce each potato 6-8 times with a fork. Rub with olive oil, salt, and pepper.
3. Bake the potatoes directly on the oven rack with the sheet pan on the rack below to catch drips. Bake for 50-65 minutes, until the skins are crisp and a knife slides in easily.
4. Prep the broccoli and bacon. On the sheet pan, toss broccoli with olive oil, pepper, garlic powder, and red pepper flakes. Scatter the chopped bacon over and around the florets.
5. Roast the broccoli and bacon for 18-22 minutes, tossing once halfway, until the broccoli has browned edges and the bacon is crisp.
6. Open and fluff the potatoes. Slice a deep cross on top of each potato and gently press the ends to open. Fluff the insides with a fork.
7. Add cheese. Sprinkle cheddar into each potato so it melts into the hot center, about 1/4 to 1/3 cup per potato.
8. Pile on the toppings. Spoon the crispy broccoli and bacon over each potato. Add sour cream, chives, and a tiny squeeze of lemon or hot sauce if using.
9. Serve right away while everything is hot and melty.

💡 Tip: If your broccoli isn’t crisping, spread it out more and move the pan to the upper third of the oven for the last 3-4 minutes.

Variations & Substitutions

• Vegetarian: Skip bacon and add smoked paprika plus toasted nuts or crispy chickpeas for crunch.
• Dairy-free: Use plant-based cheddar and a dairy-free sour cream or garlicky tahini drizzle.

Make-Ahead, Storage & Reheating

• Make-ahead: Bake potatoes up to 2 days ahead and roast broccoli-bacon up to 1 day ahead.
• Storage: Refrigerate components separately in airtight containers for 3-4 days.
• Freezing: Potatoes can be frozen, but texture may turn slightly grainy. Wrap tightly and freeze up to 2 months.
• Reheat: Warm potatoes at 375°F (190°C) for 15-20 minutes. Re-crisp broccoli-bacon on a sheet pan at 400°F (205°C) for 5-8 minutes.

Nutritional Info (Estimated, per serving)

• Calories: ~620
• Protein: ~24 g
• Carbs: ~70 g
• Fat: ~28 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Simple arugula salad with lemon vinaigrette
• Tomato soup or a light vegetable soup
• Pickled onions or jalapeños for brightness
• Extra cracked black pepper and flaky salt
• Ranch or garlic yogurt drizzle
• A side of roasted carrots or green beans

Recipe FAQs

Can I use sweet potatoes instead of russets?

Yes. Sweet potatoes are great here. Bake at the same temperature, but start checking around 45-50 minutes.

Do I need to boil the potatoes first?

No. Baking gives the best fluffy interior and crisp skin. Boiling can waterlog the potato and dull the texture.

How do I get extra crispy broccoli?

Cut florets small, dry them well, and avoid overcrowding the pan. High heat and space are your best friends.

What if I don’t eat pork?

Try turkey bacon, chicken bacon, or omit it and use smoked paprika plus a pinch of salt for that smoky vibe.

Can I make this spicier?

Absolutely. Add more red pepper flakes, a dash of cayenne, or finish with your favorite hot sauce.

Final Notes

These baked potatoes are the kind of dinner that feels like a reward for making it to the end of the day. You get crunchy broccoli, smoky bacon, melty cheese, and that fluffy, steamy potato center all in one bite. It’s cozy, practical, and surprisingly well-rounded for something that looks like classic comfort food.

If you try this recipe, I’d love to hear how you topped yours. Did you go heavy on the cheddar, add a spicy kick, or sneak in another veggie? Share your twists in the comments, and if this becomes a weeknight staple for you, pass it along to a friend who’s always asking what to do with broccoli and a bag of potatoes.