Discover an easy, satisfying one-pan meal with this loaded baked potato sheet pan dinner. Roast potatoes, bacon, and broccoli together on a single sheet pan in about 30 minutes, then top with shredded cheddar, sour cream, and chopped green onions or chives for a full, family-friendly dinner.
One-pan dinners are popular because they simplify cooking and cleanup without sacrificing flavor. This sheet pan version delivers everything you expect from a loaded baked potato—crispy roasted potatoes, tender broccoli, and salty, crisp bacon—served with classic toppings for a complete meal everyone will enjoy.
The potatoes roast until their skins turn crisp while the interior stays soft and creamy. Cooking the bacon on the same pan lets the rendered fat flavor the potatoes and broccoli, boosting the overall taste. Best of all, the dish comes together much faster than traditional oven-baked potatoes.
Table of Contents
- Ingredients you’ll need
- Why I use gold potatoes instead of russets
- How to make this loaded baked potato sheet pan meal
- Recipe tips
- More potato recipes
- Get this recipe
Ingredients you’ll need
Why I use gold potatoes instead of russets
Russets are the classic choice for baked potatoes, but gold potatoes (Yukon Golds) have advantages that make them ideal for sheet pan roasting:
- They’re smaller and cook faster, making a sheet pan meal quicker to finish.
- Gold potatoes have a naturally buttery, creamy texture that tastes great with minimal toppings.
- Their thin skins are pleasant to eat when roasted, so you don’t need to peel them.
If you prefer russet or red potatoes, choose small ones (about 4–5 ounces each) or adjust the baking time to ensure even cooking.
How to make this loaded baked potato sheet pan meal
- Prepare the potatoes. Wash the potatoes, rub them with olive oil, and season generously with salt. No need to pierce the skins.
- Start roasting. Place the potatoes in a single layer on a sheet pan and roast in a 400°F oven for about 15–20 minutes, until they begin to soften.
- Add broccoli and bacon. While the potatoes roast, cut broccoli into bite-sized florets and toss with the remaining olive oil, salt, and pepper. Cut bacon strips in half. Move the potatoes to one side of the pan, add broccoli and bacon, and return to the oven. Roast another 15–20 minutes until potatoes and broccoli are fork-tender and bacon is crisp. Remove any ingredient early if it finishes before the rest.
- Assemble toppings. Drain the bacon on paper towels and roughly chop. Shred the cheddar, slice scallions or chives, and prepare sour cream and any other preferred toppings.
- Serve. Split each potato open, fluff the interior with a fork, and add toppings as desired. Plan for about two small potatoes per adult, or adjust for children and side-dish servings.
Recipe tips
- This sheet pan dinner is a full meal on its own, but it pairs well with an extra vegetable, salad, or a protein like steak or chicken if you’d like to stretch it further.
- You don’t need to pierce the potatoes before roasting — they won’t burst in the oven.
- Swap or add any toppings you like: bacon, cheese, sour cream, chives, salsa, or hot sauce all work well.
- If you simply want roasted gold potatoes, follow the same method without the broccoli and bacon; they’re delicious on their own.
- Other vegetables such as red onion, green beans, or Brussels sprouts can be added to the sheet pan to increase the veggie portion.
More potato recipes
Get this recipe
Loaded Baked Potato Sheet Pan Dinner
Ingredients
- 2 lbs (about 8 small) gold potatoes
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 large head broccoli, cut into florets
- 4 strips bacon, halved
- 1 cup shredded sharp cheddar cheese
- About 1/2 cup sour cream
- 3 scallions, chopped (or 2 tablespoons chopped chives)
Instructions
- Preheat oven to 400°F.
- Toss potatoes with 1 tablespoon olive oil and generous salt. Spread in a single layer on a sheet pan and roast 15–20 minutes until they begin to soften.
- While the potatoes roast, toss broccoli with the remaining olive oil, salt, and pepper.
- Remove the pan, push potatoes to one side, add broccoli and bacon, and roast another 15–20 minutes until everything is tender and the bacon is crisp. Remove any item early if it finishes before the rest.
- Drain bacon on paper towels and chop roughly. Split potatoes, fluff the insides with a fork, and top with cheese, bacon, sour cream, and scallions.
Notes
I prefer gold potatoes because they roast faster and have a creamier, buttery texture. Use about eight small potatoes (4–5 oz each) or adjust baking time for different sizes.
An earlier version of this recipe called for chopped potatoes and baking the cheese briefly on top. If you prefer, chop the potatoes, roast 10 minutes, add broccoli and bacon, roast 10–15 more minutes, then top with cheese and bake 1 minute to melt.
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