Discover the ultimate one-pan meal with this easy and delicious loaded baked potato sheet pan dinner! Roast potatoes, bacon and broccoli all together on one pan in about 30 minutes, and serve with cheddar cheese, sour cream, green onions or any other toppings you’d like.

plating baked potato servings with toppings and sheet pan in the corner

One pan meals are still all the rage, and for good reason. Who doesn’t love a complete meal cooked all on a single pan? There’s less to clean up, and less to worry about.

This loaded baked potato sheet pan meal has the components of loaded potatoes— potatoes, broccoli, and bacon— all roasted together on one pan. Topped with sour cream, cheese and green onions or chives, it’s a complete meal my whole family enjoys. And I’m sure yours will too!

You’ll love how the oven roasted potatoes are crispy on the outside but soft on the inside, and how the bacon grease gets a little bit on both the broccoli and potatoes (yum!). Also, this whole meal is done in about 30 minutes, way less than most baked potatoes that are baked in the oven!

baked potato sheet pan dinner done and ready for toppings

Table of Contents

Ingredients you’ll need

baked potato sheet pan ingredients

Why I use gold potatoes instead of russets

Russet potatoes are the classic choice when it comes to baked potatoes, but I think that’s a mistake. Here’s why I prefer to use gold potatoes (also known as Yukon golds or yellow potatoes):

  • Gold potatoes are much smaller than most russets you’ll find at the store, and their smaller size means they cook so much faster!
  • Gold potatoes naturally have better flavor. Once baked, the texture is very light and creamy, with a naturally buttery flavor. They need a lot less toppings to taste delicious!
  • Gold potatoes have a thinner skin so you can easily eat the potato skins along with the rest of the potato. They’re tasty, too.

You can still use russet or even red potatoes, if you’d like this. Just make sure they’re small enough so they’ll cook quickly, about 4-5 ounces each, or plan to adjust baking time.

How to make this loaded baked potato sheet pan meal

  1. Prepare potatoes. Wash the potatoes well, rub all over with olive oil, and sprinkle generously with salt. (No need to pierce the potatoes with a fork.)potatoes on a sheet pan ready for roasting
  2. Bake potatoes. Place potatoes on a baking sheet pan and roast in a 400°F degree oven for about 15 minutes until potatoes start to soften.adding broccoli and bacon to the sheet pan
  3. Add broccoli and bacon and bake. While potatoes are cooking, slice broccoli into bit-sized florets and toss with olive oil and salt. Cut strips of bacon in half. Remove the potatoes from the oven, scoot them all to one side of the pan, and add the broccoli and bacon to the pan. Continue to cook for another 10-15 minutes until the potatoes and broccoli are fork tender and the bacon is brown and crispy to your liking. (If at any point anything is done earlier than the rest, simply remove it from the oven and set it aside.)baked potato sheet pan dinner done and ready for toppings
  4. Prepare toppings. Set bacon on paper towels to drain and then give it a rough chop. Grate cheddar cheese if needed, slice green onions, and gather any other toppings you’d like.
  5. Enjoy! Slice potatoes down the middle, fluff the insides with a fork, and then top with whatever you like. We typically serve 2 potatoes per person, but 1 may be enough for small children, or if you’re serving this as a side dish.

Recipe tips

  • This loaded baked potato sheet pan dinner is a complete meal for my family, though sometimes we’ll add another vegetable, fruit or salad on the side. You can also serve these loaded potatoes on the side of a main dish protein such as steak or chicken.
  • You do not need to pierce the potatoes with a fork before roasting them. I promise they won’t explode!
  • Of course, feel free to use any potato toppings you’d like.
  • This is also my favorite way to roast gold potatoes in the oven, even if I don’t add the broccoli, bacon and toppings. They’re just so delicious!
  • Feel free to add other vegetables to the sheet pan meal if you’d like! Red onions, green beans, brussels sprouts, etc. are other options if you want to up the veggies in this meal.

More potato recipes

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plating baked potato servings with toppings and sheet pan in the corner
5 from 2 reviews

Loaded Baked Potato Sheet Pan Dinner

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Potatoes, broccoli and bacon all roasted on the same pan and served with sour cream, cheese and chives.


  • 2 lbs (8 small) gold potatoes
  • 2 tablespoons olive oil , divided
  • Salt and pepper
  • 1 large head of broccoli , cut into florets
  • 4 strips bacon , halved
  • 1 cup shredded sharp cheddar cheese
  • About ½ cup sour cream
  • 3 scallions , chopped (or 2 tablespoons chopped chives)


  • Preheat oven to 400°F.
  • Put potatoes on a sheet pan and toss with 1 tablespoon of olive oil and sprinkle generously with salt. Spread in a single layer. Roast for 15-20 minutes, until they start to soften.
  • Meanwhile, toss broccoli florets with remaining olive oil and sprinkle with salt and pepper.
  • Remove sheet pan from oven, scoot the potatoes to one side and add broccoli and bacon. Roast for another 15-20 minutes, or until potatoes and broccoli are fork tender and bacon is crispy. (If at any point an ingredient is done before the rest, simply remove it from the pan and oven and set aside.)
  • Remove sheet pan from oven. Transfer bacon to paper towels to drain, then give them a rough chop. Serve potatoes with the topping as desired.


I prefer to use gold potatoes over russets as they have a creamier texture and buttery flavor, and will roast much faster because of their smaller size. You will need about 8 medium small potatoes about 4-5 oz each, if you use a different size potatoes baking time will need to be adjusted.
This is an updated version of this recipe originally published in 2016 used chopped potatoes and bacon, and added cheddar cheese on during the last minute so it would melt on top. I changed it because I like that they’re actually baked potatoes, not just potatoes with typical baked potato toppings. If you prefer the old version, make these changes to recipe above: chop potatoes and roast for 10 minutes. Add chopped broccoli and bacon and roast for another 10-15 minutes. Top with cheese and bake for 1 minute more.
Calories: 555kcal, Carbohydrates: 53g, Protein: 19g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 60mg, Sodium: 405mg, Potassium: 1561mg, Fiber: 9g, Sugar: 6g, Vitamin A: 1512IU, Vitamin C: 182mg, Calcium: 335mg, Iron: 3mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.