Hey y'all! If you're a fan of creamy, cheesy comfort food, you're going to fall in love with this Loaded Baked Potato Pasta. Imagine all the flavors of a classic loaded baked potato—crispy bacon, sharp cheddar, fresh chives, and a rich, velvety sauce—tossed together with tender pasta for one seriously irresistible dinner. It's perfect for family nights, potlucks, or anytime you need some cozy food that'll have everyone asking for seconds. Let's get cooking!
Why You'll Love This Loaded Baked Potato Pasta
- All the creamy, bacon-y goodness of loaded baked potatoes, but in hearty pasta form.
- Quick and easy to whip up—ready in just 35 minutes from start to finish.
- Perfect for picky eaters and totally customizable to taste.
- Makes an excellent main dish or a rich side alongside lighter proteins and veggies.
- Leftovers taste even better the next day, making it meal-prep friendly!
Ingredients for Loaded Baked Potato Pasta
- 12 oz (340g) penne or rotini pasta
- 1 lb (450g) Yukon Gold potatoes, peeled and diced small
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (475ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (8 oz/225g) shredded sharp cheddar cheese
- ½ cup (120g) sour cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh chives or green onions, for garnish
How to Make Loaded Baked Potato Pasta
Step 1: Boil the Pasta and Potatoes
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 7 minutes.
- Add the pasta to the same pot (with potatoes) and boil for another 8-10 minutes or until both are tender. Drain and set aside.
Step 2: Cook the Bacon
- In a large skillet over medium heat, cook bacon until crispy, about 7-8 minutes. Remove, drain on paper towels, and crumble when cool. Reserve 2 tablespoons of bacon drippings in the pan.
Step 3: Sauté Onions and Garlic
- Add diced onion to the bacon drippings over medium heat and sauté until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds.
Step 4: Create the Creamy Cheese Sauce
- Reduce heat to low. Stir in butter, then pour in milk and cream, whisking constantly until slightly thickened, about 3-4 minutes (do not boil).
- Add cheddar cheese a handful at a time, stirring until smooth and melted. Stir in sour cream, salt, and pepper. Taste and adjust seasoning if needed.
Step 5: Combine and Garnish
- Gently fold in the cooked pasta, potatoes, and half of the crumbled bacon. Mix until everything is well coated with the luscious cheesy sauce.
- Spoon into serving bowls and top with the remaining bacon and a generous sprinkling of chives or green onions.
Notes for Loaded Baked Potato Pasta Success
- If you prefer, swap Yukon Gold for russet or red potatoes—they all work well. See more about potato varieties here.
- For a lighter dish, substitute half-and-half or low-fat milk for the heavy cream.
- Shred your own cheese for the creamiest sauce (pre-shredded cheese often contains anti-caking agents).
Loaded Baked Potato Pasta Variations
- Chicken Loaded Pasta: Add 2 cups of cooked, shredded chicken for extra protein.
- Veggie Lovers: Mix in steamed broccoli or peas for a pop of color and nutrients.
- Spicy Kick: Stir in a diced jalapeño or a pinch of cayenne pepper to the sauce.
Required Equipment for Loaded Baked Potato Pasta
- Large pot for boiling pasta and potatoes
- Large skillet or sauté pan
- Mixing spoon and whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
Storing Loaded Baked Potato Pasta: Shelf Life Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm gently on the stove or microwave, stirring occasionally to restore creaminess. This dish is not recommended for freezing due to the creamy sauce.
Learn more about safe food storage practices here.
Serving Suggestions & Pairings for Loaded Baked Potato Pasta
- Serve with a crisp green salad or roasted veggies for a balanced meal.
- Pair with grilled chicken or steak for a hearty dinner.
- Try a light, citrusy white wine or sparkling water to cleanse the palate.
Pro Tips for Loaded Baked Potato Pasta Perfection
- Cook the pasta and potatoes just until tender—overcooking results in mushy texture. More on pasta cooking tips here.
- Let the cheese come to room temperature before adding—it will melt more smoothly into the sauce.
- For extra flavor, add a pinch of smoked paprika or fresh cracked black pepper before serving.
Loaded Baked Potato Pasta FAQ
- Q: Can I make Loaded Baked Potato Pasta ahead of time?
- A: Absolutely! Prepare up to step 4 and store separately. Combine and reheat with a splash of milk when ready to serve.
- Q: What type of pasta works best for this recipe?
- A: Short, sturdy shapes like penne, rotini, or shells hold the creamy sauce perfectly.
- Q: Is there a gluten-free version of Loaded Baked Potato Pasta?
- A: Yes! Simply use your favorite gluten-free pasta and double-check that all other ingredients are gluten-free.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 12 oz penne pasta
- 2 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 4 slices bacon, cooked and crumbled
- 3 scallions, thinly sliced
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Add diced potatoes and cook for 8-10 minutes, until tender. Remove with a slotted spoon and set aside.
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2In the same boiling water, cook penne pasta according to package instructions until al dente. Drain and return to the pot.
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3Over low heat, add butter, cooked potatoes, sour cream, and milk to the pasta. Stir gently until combined and creamy.
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4Stir in cheddar cheese until melted. Add salt and black pepper to taste.
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5Top with crumbled bacon and sliced scallions before serving. Serve immediately for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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