This cheesy loaded potato bread is perfectly golden brown and crispy on the outside and stuffed with a generous amount of cheesy loaded potato filling. It does not need an oven, yeast, or bread machine. Plus it's also super easy to make, cheesy, and incredibly addictive!
Guys. If you love loaded potato, you are gonna love this cheesy loaded potato bread! It is so darn good and terribly addictive! Plus, it's quite easy to make and perfect for small get togethers and game day finger foods!
If you're looking for more easy bread recipe, check out our Korean sausage bread and Korean cream cheese garlic bread. But if you're looking for more easy, game day or get together snacks, you have to try our air fryer honey garlic chicken wings and crab rangoon dip with crispy baked wontons!
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Ingredients
Please scroll down to the recipe card for the ingredient quantities!
For the dough:
- All-purpose flour - Also known as A/P flour. This is your standard wheat flour and it has just enough gluten for this no oven potato bread! If you want to use bread flour, you'll have to adjust the amount of milk used.
- Milk - To give the bread a little bit of richness, natural sweetness, and flavor. Feel free to use skim or full milk.
- Butter - To add a little more richness to the dough. We recommend unsalted butter, but if you are using salted butter, don't add anymore salt.
- Salt - Just to season the dough. Omit if using salted butter.
For the loaded potato filling:
- Russet potato - The main ingredient for the filling! We chose russet potato because it's the classic potato used for loaded baked potato.
- Butter - Adds richness to the potato. Also, you can't have loaded potato without some butter!
- Mayo - This adds a bit of richness and tanginess to the loaded potato filling. just as sour cream would to a loaded potato. We opted for mayonnaise because sour cream would make the filling too loose. We used Kewpie mayo but feel free to use regular mayo.
- Salt - Just a pinch to season the filling. You can omit as well if you prefer.
- Mozzarella - To give the filling the extra cheesy effect, If you don't mind the potato bread not as cheesy, you can omit or use more cheddar instead.
- Bacon, cheddar, and green onion - Can't not have these three ingredients if it's a loaded potato!
How to make this cheesy loaded potato bread
Make the dough:
1. In a bowl, combine the flour, milk, melted butter, and salt. Mix until the dough comes together and round out the dough into a ball. Cover and let it rest for about 30 minutes.
2. After 30 minutes, briefly knead the dough until it is smooth. Round it up again and cover. Let the dough rest for another 30 minutes or at least 10 to 15 minutes.
Make the filling:
While the dough is resting, make the filling.
1. For the bacon: Cook the bacon in a pan over medium heat, until crispy or to your desired texture. Let the bacon drain on paper towels until they are cook enough to handle. Then, chop them into small pieces and set aside.
2. For the potato: Bring a pot of water to a boil. Peel and cut the potato into large chunks and add it to the boiling water. Cook until fork tender, then drain well.
📝 Note: The size of the potato chunks will determine how long they will need to cook for.
3. While the potato is hot, add it to a bowl along with the butter, mayo, and salt. Mash the potato with a fork until well combined.
4. Add both of the cheeses, bacon pieces, and sliced green onions. Mix until combined. Set aside until needed.
Assemble:
1. Lightly dust your work surface with some flour and roll out the dough into a circle about ¼ inch thick and about 10 to 12 inches wide. Try to make the edges a little thinner than the middle.
2. Place the loaded potato filling in the middle of the dough and wrap the dough around the filling. Pinch the edges to seal the filling.
3. Using your hand, evenly flatten out the loaded potato bread into an 8 inch circle, about ½ inch thick. Lightly dust the top and rolling with a rolling pin if needed.
Cook:
1. In a large nonstick pan over medium to medium low heat, add about 2 tablespoons of oil. Once the oil is hot, gently place the potato bread into the pan.
2. Cook the bread on both sides until golden brown and crispy, about 4 to 5 minutes on each side. If needed, add a little more oil to the pan after flipping the bread. We also recommend using 2 spatula to help you flip the bread.
3. Once both sides of the bread are golden brown and the filling is hot, slide the bread onto a heat-safe cutting board. Cut the bread into prefer sizes and let cook for a few moments. Enjoy while warm!
🌟 Pro tip: If there's a lot of oil left in the pan, use some paper towels to soak up the oil before transferring the potato bread. This will help prevent oil burns and having excess oil on your cutting board.
Recipe tips
- Use two spatulas to help you flip the bread. If you prefer, you could make two smaller potato cheese breads instead.
- Use a heavy bottom pan. This way, the heat will be evenly applied and the bread will golden brown all around.
- The size of the potato will affect the cook time. The large you cut the potatoes, the longer it will take to boil. We recommend cutting the potato into 1 inch chunks, which takes about 10 to 12 minutes to boil.
Storage and reheating
Let the leftover potato cheese bread cool completely before storing them in an air tight container. To reheat, either microwave briefly, until warmed through, or you can pan fry it on the stovetop.
To reheat on the stovetop, heat a pan over medium low heat and add a small amount of oil. Add the potato bread into the pan and cover. Let the bread cook for about 2 to 3 minutes, then flip. Leave the pan uncovered and cook for another 2 minutes, or until the filling is warmed through. If needed, you can also add a teaspoon or two of water around the pan to help warm up the filling without the bread getting too dark.
FAQ
If you have a bread machine or a stand mixer specifically for kneading dough, yes! However, this dough is a little on the drier side, so it will give your standard stand mixer some issues kneading.
The first rest is to let the dough develop gluten without you having to work your arm. We don't recommend using a stand mixer because the dough is a bit stiff, which will give your mixer a hard time. If you prefer, you could keep kneading the dough until it is smooth to skip the first resting period.
The second rest is to allow the gluten to relax, so that the dough is easier for your to roll out. If your dough is ever too stiff for you to shape or roll out, just let it rest for 5 to 30 minutes, covered.
Absolutely! Feel free to use the potatoes you have to make the filling. We chose russet potato because they are the classic potatoes used to make loaded baked potatoes.
Yes! You can add as much cheese as you'd like, as long the filling can be wrapped and sealed with the dough.
Yes! If you have leftover baked potato, you can totally use it for the filling! Just make sure it is warmed up so that the butter and mayo can be properly combined.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰
📖 Recipe
Cheesy Loaded Potato Bread
Ingredients
For the dough:
- 1 cup all-purpose flour fluffed, spooned, and leveled (plus more for dusting if needed)
- ⅓ cup milk warm
- 1 tablespoon unsalted butter melted and cooled
- ¼ teaspoon fine salt
- Oil for cooking (any nuetral oil)
For the loaded potato filling:
- 8 ounces russet potato (usually 1 regular size russet potato)
- 2 tablespoons unsalted butter
- 1 tablespoon Kewpie mayo or regular mayo
- Pinch of salt
- ⅓ cup shredded mozzarella cheese packed
- ¼ cup cheddar shredded (packed)
- 2 strips bacon more or less to your preference
- 1 stalk green onion thinly sliced
Instructions
Make the dough:
- In a bowl, combine the flour, milk, melted butter, and salt. Mix until the dough comes together, then round out the dough into a ball. Cover and let it rest for about 30 minutes.
- After 30 minutes, briefly knead the dough until it is smooth. Cover and let the dough rest for another 30 minutes or at least 10 to 15 minutes.
Make the filling:
- In a pan over medium heat, cook the bacon until crispy or to your desired texture. Let the bacon drain on paper towels and once they are cool enough to handle, chop them into small pieces. Set aside.
- Bring a pot of water to a boil. Peel and cut the potato into large chunks and add it to the boiling water. Cook until fork tender, then drain well.
- While the potato is hot, add it to a bowl along with the butter, mayo, and salt. Mash the potato with a fork until well combined.
- Add both of the cheeses, bacon pieces, and sliced green onions. Mix until combined. Set aside until needed.
Assemble:
- On a clean work surface, lightly dust with some flour and roll out the dough into a circle about ¼ inch thick. Try to make the edges a little thinner than the middle.
- Place the loaded potato filling in the middle of the dough and wrap the dough around the filling. Pinch the edges to seal the filling.*Refer to the post above for photo references!*
- Using your hand, evenly flatten out the loaded potato bread into an 8 inch circle, about ½ inch thick. Lightly dust the top and rolling with a rolling pin if needed.
Cook:
- In a large nonstick pan over medium to medium low heat, add about 2 tablespoons of oil. Once the oil is hot, gently place the potato bread into the pan.
- Cook the bread on both sides until golden brown and crispy, about 4 to 5 minutes on each side. If needed, add a little more oil to the pan after flipping the bread. We also recommend using 2 spatula to help you flip the bread.
- Once both sides of the bread are golden brown and the filling is hot, slide the bread onto a heat-safe cutting board. Cut the bread into prefer sizes and let cook for a few moments. Enjoy while warm!
Notes
- Filling - Although this is a loaded potato filling, feel free to omit bacon and green onions for a regular cheesy potato filling. You can even add more seasonings to your preference as well.
- Cheese - If you want a cheesier effect, you can divide the filling into 2 patties and sandwich some mozzarella in between the filling . Then wrap up the filling as instructed.
- Butter - If you are using salted butter for either the dough or the filling, omit the additional salt.
Nindegalathiel says
Any suggested dip or condiment that goes best with this?
Mei says
Hi there!
Since this is a loaded potato bread, you can enjoy it without any condiments or dips. However, we do have a week spot for ketchup and potatoes 🙈
Ranch, nacho cheese, and sour cream are great as well. Would love to know if you try it with any other condiments!
Mei ❤️
Nindegalathiel says
I have tried it with sour cream and with taco sauce. Both are heaven!
Mei says
Oh yummm! We'll have to try it with taco sauce next time. Thank you for sharing!
Mei ❤️
Douglas Jones says
I’m looking forward to trying this recipe for the first time using bread flour. You say this is okay, but will need to adjust the milk. What quantity should I use?
Thanks.
Mei says
Hi Douglas!
We usually use all-purpose flour for this recipe, so we do not have the exact measurements for bread flour to milk ratio. If you are using bread flour instead of all-purpose flour, we recommend starting with the amount listed in our recipe then add 1 tablespoon of milk at a time, kneading in between, until the dough is at the right texture. Hope this helps =)
Mei ❤️
Marie says
Although I haven't tried it yet, I have never made a recipe for the first time, that turned out as perfect, and easy as per your instructions, it looks just like the picture! I used tri colored nugget potatoes for colorful effect, and I like their flavor! Thank you for this recipe! Marie
Mei says
Hi Marie!
Thank you for your kind words! We're so happy that our instructions are helpful =) And we absolutely love that you used tri-color potatoes! It must have been so pretty!
Mei ❤️
Mike Thomas says
It’s mashed potatoes in bread. So good! Had it with a side of eggs, probably would go really well with pot roast and gravy. Yum!
Mei says
Hi Mike!
Thanks for trying out this recipe and so glad you enjoyed it! Pot roast and gravy sounds amazing with it!...perfect for the cool weather coming soon!
Mei ❤️
Patricia says
Amazing! I didn’t make them “loaded”… just used cheese, a little heavy cream, load of garlic, and salt in the mash. OMG it turned out SO delicious that my family (that loves good meat) said it was EVEN BETTER than the perfect filet mignon it was paired with!
Mei says
Hi Patricia! So glad you all enjoyed the cheesy potato bread! And that filet mignon sounds amazing with it!
Mei ❤️
Michele kittelson says
I am an in home caregiver and I make this for my client almost weekly. She loves it so much. She only has part of her stomach so when she eats she wants it to be something great!
Mei says
Thank you so much for using our recipe, Michele! That is the sweetest thing ever! We're so glad that your client enjoys the potato bread 🥰 This means so much to us!
Mei ❤️
Jenny Rose Zanes says
I made this with diced up leftover roasted chicken as I had no bacon, mozzarella and provolone as i had no cheddar. It was delicious. Dough was a bit sticky, even after second rest. I weigh my flour. I'd suggest you may need to sprinkle a tad more on before rolling it out. Excellent!
Mei says
Hi Jenny! Thanks for trying out our recipe! Love the fillings you added, sounds amazing! And sorry to hear about the dough. Sometimes, depending on the brand of flour or where you live (if it's humid or at a higher altitude), more flour may be needed. But so glad you enjoyed loaded potato bread!
Mei ❤️