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You are here: Home / Side dishes / Loaded Baked Potato Skillet

Loaded Baked Potato Skillet

February 8, 2021 By Dawn 4 Comments

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Loaded Baked Potato Skillet made with potatoes, green peppers, red peppers, and onion, and when it is just about done baking cheddar cheese and bacon are added and finished baking. A simple skillet that can be eaten as a side or have it for dinner.

Loaded potato skillet in a bowl topped with sour cream and green onions.

This recipe is a spin on loaded baked potatoes. We are a family that loves our potatoes in all shapes and forms. This is a fun way to eat them.

The green peppers, red peppers, and onion are a nice addition to the potatoes and add a ton of flavor. And, what would loaded potatoes be without the cheese and bacon? You can top it with sour cream, green onions, or your favorite toppings.

A loaded potato skillet potatoes, peppers, bacon, and cheddar cheese.

Helpful Tips:

  • I like using russet potatoes for this recipe. I think that they are the potato for baking.
  • You don’t have to peel the potatoes, just scrub them before cutting them up.
  • For best baking results try to cut the vegetable all about the same size. This will help to bake everything evenly.
  • Even though you are tossing the vegetables with olive oil make sure to spray the skillet with a non-stick cooking spray. If you notice that the skillet is getting dry you can add additional oil.
  • Stir the potato mixture about every 10 minutes to have everything bake evenly.
  • Store leftovers in an airtight container in the refrigerator.

Steps for making Baked Potato Skillet

Step one

Preheat the oven to 400 degrees F.

Ingredients for loaded baked potato skillet.
A bowl of cubed potatoes, peppers, and onions.

Step two

Cut the vegetables into about 3/4-inch pieces. Add the vegetables to a large bowl.

Step three

Add the olive oil and toss the vegetables until they are evenly coated.

Olive oile is added to the vegetables.
Seasoning is added to the vegetables.

Step four

Toss the vegetables with the seasoning to coat.

Step five

Spray a 12-inch skillet with a non-stick cooking spray. Add the vegetables to the skillet and place in the preheated oven.

Potatoes, peppers, and onion are added to a skillet.
Baked potatoes, peppers, and onions in a skillet.

Step six

Stir about every 10 minutes to help the vegetables to bake evenly. Bake until vegetables are tender about 40 minutes.

Cheese and bacon are put on top of the baked vegetables.
Melted cheese with bacon potato skillet.

Step seven

Top with shredded cheddar cheese and crispy bacon. Continue to bake for another 5 minutes or until the cheese is melted. Serve.

Looking for other side dishes? Check out these recipes:

  • Mexican Cheesy Potatoes
  • Skillet Mac and Cheese
  • Baked Cheddar Cauliflower Tots

Overlooking a bowl of loaded baked potato skillet

If you make this Loaded Baked Potato Skillet I would love to hear about it! Please leave me a comment and a rating.

Loaded potato skillet in a bowl topped with sour cream and green onions.

Loaded Baked Potato Skillet

Loaded Baked Potato Skillet made with potatoes, green peppers, red peppers, and onion, and when it is just about done baking cheddar cheese and bacon are added and finished baking. A simple skillet that can be eaten as a side or have it for dinner.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Loaded baked potato skillet, loaded baked potato
Prep Time: 15 minutes minutes
Cook Time: 41 minutes minutes
Servings: 5 servings
Calories: 287kcal
Author: Dawn

Ingredients

  • 3 large russet potatoes about 1 1/2 pounds, 3/4-inch pieces
  • 1/2 large green pepper cut into 3/4-inch pieces
  • 1/2 large red pepper cut into 3/4-inch pieces
  • 1/2 medium onion cut into 3/4-inch pieces
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 slices crisp bacon broken into small pieces
  • 1 1/2 cup shredded cheddar cheese

Instructions

  • Preheat oven to 400 degrees F.
  • Cut the potatoes, green pepper, red pepper, and onion into 3/4-inch pieces. Add to a large mixing bowl.
  • Pour the olive oil over the top of the vegetables and toss until they are coated.
  • Add the celery salt, salt, and pepper and toss to coat.
  • Spray a 12-inch cast-iron skillet with a non-stick cooking spray. Spread the vegetables in the skillet.
  • Place in the preheated oven Bake for 40 minutes or until vegetables are tender, stirring every 10 minutes.
  • Top the vegetables with the cheddar cheese and bacon pieces. Place back in the oven and bake for an additional 5 minutes or until the cheese is melted. Serve.

Notes

  1. Russet potatoes work well for the recipes.
  2. Cut the vegetable into the same size pieces to help them bake evenly.
  3. If you don't have a cast-iron skillet you can use a rimmed sheet pan.
  4. Store leftovers in an airtight container in the refrigerator.
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 287kcal | Carbohydrates: 19.4g | Protein: 12.5g | Fat: 18.4g | Saturated Fat: 7.9g | Cholesterol: 34mg | Sodium: 562mg | Potassium: 520mg | Fiber: 3.1g | Sugar: 2.6g | Calcium: 218mg | Iron: 1mg

Filed Under: Side dishes

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Reader Interactions

Comments

  1. angiesrecipes

    February 9, 2021 at 3:04 am

    This looks so tasty and I love its easy preparation too.

    Reply
  2. mimi rippee

    February 9, 2021 at 10:51 am

    Yum! I could eat that! In one sitting!

    Reply
  3. John / Kitchen Riffs

    February 9, 2021 at 5:12 pm

    Spuds? I’ll never say no! Like ’em any which way, and they particularly look nice this way! Fun recipe — this must be delish. Thanks!

    Reply
  4. Jeff the Chef

    February 10, 2021 at 8:56 am

    I love potatoes, and anything “loaded” is good with me!

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on February 10, 2021