This cheesy loaded potato bread turns out golden and crispy on the outside with a generous, gooey loaded potato filling inside. No oven, yeast, or bread machine required. It’s simple to make, cheesy, and addictive—perfect for game day or small gatherings.
If you love loaded potatoes, this cheesy loaded potato bread is a must-try. It’s flavorful, satisfying, and easy to share—ideal for appetizer platters or casual snacks.
Ingredients
Please refer to the recipe card below for exact quantities.
For the dough:
- All-purpose flour — standard wheat flour works best for this no-oven bread. If using bread flour, you may need to adjust the milk amount.
- Milk — adds richness and a touch of sweetness. Use skim or whole milk as preferred.
- Butter — unsalted is recommended; if you use salted butter omit extra salt.
- Salt — to season the dough (skip if using salted butter).
For the loaded potato filling:
- Russet potato — classic choice for a loaded potato filling.
- Butter — for richness.
- Mayonnaise — adds creaminess and tang; it keeps the filling from getting too loose in place of sour cream.
- Salt — a pinch to taste.
- Mozzarella — for stretchy, melty cheese.
- Cheddar — adds sharpness and depth.
- Bacon and green onion — classic loaded potato flavors; omit if you prefer a vegetarian version.
How to make this cheesy loaded potato bread
Make the dough:
1. In a bowl, mix the flour, warm milk, melted butter, and salt until a dough forms. Shape into a ball, cover, and let rest for about 30 minutes.
2. After 30 minutes, briefly knead until smooth, round into a ball, cover, and let rest again for 10–30 minutes (30 minutes is ideal) so the dough relaxes.
Make the filling:
Prepare the filling while the dough rests.
1. Cook the bacon in a pan over medium heat until crispy. Drain on paper towels, let cool slightly, then chop into small pieces.
2. Bring a pot of water to a boil. Peel and cut the russet potato into chunks and boil until fork-tender. Drain thoroughly.
Note: Larger potato chunks will take longer to cook; 1-inch pieces take about 10–12 minutes.
3. While the potato is still hot, place it in a bowl with butter, mayo, and a pinch of salt. Mash until well combined.
4. Stir in the mozzarella, cheddar, bacon pieces, and sliced green onion until evenly mixed. Set aside until assembly.
Assemble:
1. Lightly dust a work surface with flour. Roll the dough into a circle about 1/4 inch thick and 10–12 inches wide, keeping the edges slightly thinner than the center.
2. Spoon the filled potato mixture in the center, wrap the dough around it, and pinch the edges to seal.
3. Flatten the sealed dough into an 8-inch circle about 1/2 inch thick using your hands. Dust the top and roll lightly if needed.
Cook:
1. Heat a large nonstick pan over medium–medium-low and add about 2 tablespoons of neutral oil. When the oil is hot, gently place the filled dough into the pan.
2. Cook until golden and crispy, about 4–5 minutes per side. Add a little more oil after flipping if needed. Using two spatulas makes flipping easier and safer.
3. When both sides are golden and the filling is hot, transfer to a heat-safe cutting board, slice to your preferred size, and serve warm.
Pro tip: If there’s excess oil in the pan, blot it with paper towels before transferring the bread to your cutting board to avoid greasy slices.
Recipe tips
- Flip carefully: Use two spatulas to support the bread when flipping, or make two smaller breads for easier handling.
- Use a heavy-bottomed pan: It helps distribute heat evenly so the bread browns uniformly.
- Potato size affects cooking time: Cut into roughly 1-inch chunks for about 10–12 minutes of boiling.
Storage and reheating
Cool leftovers completely before storing in an airtight container. Reheat briefly in the microwave or pan-fry on the stovetop for best texture.
To reheat on the stovetop: warm a pan over medium–low, add a small amount of oil, place the bread in the pan, and cover for 2–3 minutes. Flip and cook uncovered for another 2 minutes, or until heated through. To avoid over-browning, add a teaspoon or two of water around the pan to create steam while reheating.
FAQ
Yes, if you have a stand mixer or bread machine designed for kneading, you can use it. The dough is slightly on the drier side, so some mixers may struggle—brief hand kneading is easy and effective.
The first rest helps gluten develop without a long knead. The second rest lets the gluten relax so the dough rolls out easily. If you prefer, you can knead until very smooth and skip the first rest.
Yes. Russet is traditional for loaded potatoes, but any potato you prefer will work.
Absolutely. Add as much cheese as the filling can be wrapped and sealed comfortably.
Yes. If using leftover baked potato, warm it slightly so the butter and mayo blend smoothly into the filling.
If you try this recipe, tag your photos with #twoplaidaprons on Instagram—we’d love to see your creations!
📖 Recipe
Cheesy Loaded Potato Bread
Ingredients
For the dough:
- 1 cup all-purpose flour (fluffed, spooned, and leveled; plus more for dusting)
- 1/3 cup warm milk
- 1 tablespoon unsalted butter, melted and cooled
- 1/4 teaspoon fine salt
- Oil for cooking (neutral oil)
For the loaded potato filling:
- 8 ounces russet potato (about 1 medium russet)
- 2 tablespoons unsalted butter
- 1 tablespoon mayonnaise (Kewpie or regular)
- Pinch of salt
- 1/3 cup shredded mozzarella, packed
- 1/4 cup shredded cheddar, packed
- 2 strips bacon, cooked and chopped (adjust to preference)
- 1 stalk green onion, thinly sliced
Instructions
Make the dough:
- Combine flour, warm milk, melted butter, and salt until a dough forms. Shape into a ball, cover, and rest 30 minutes.
- Briefly knead until smooth, cover, and rest another 10–30 minutes.
Make the filling:
- Cook bacon until crispy, drain, cool, and chop.
- Boil potato chunks until fork-tender, then drain.
- While hot, mash potato with butter, mayo, and salt.
- Stir in both cheeses, bacon, and green onion. Set aside.
Assemble:
- Roll dough into a 1/4-inch-thick circle, edges slightly thinner than center.
- Place filling in the middle, wrap and seal the dough, then flatten into an 8-inch circle about 1/2-inch thick.
Cook:
- Heat a nonstick pan over medium–low with ~2 tablespoons oil. Place the bread in the pan.
- Cook 4–5 minutes per side until golden and crispy, adding oil if needed. Use two spatulas to flip safely.
- Transfer to a cutting board, slice, and serve warm.
Notes
- Filling: Omit bacon and green onion for a vegetarian cheesy potato version. Add extra seasonings as desired.
- Cheesier option: Split the filling into two patties and sandwich extra mozzarella between them before sealing.
- Salt: If using salted butter, reduce or omit added salt.
Recommended Equipment
- Mixing bowl
- Silicone pastry mat
- Rolling pin
- Nonstick pan