Jul 14 2026
Restaurants›Copeland's of New Orleans›Loaded Baked Potato Recipe

Loaded Baked Potato Recipe

Inspired by Copeland's of New Orleans
Time1h 30m
Serves4

Cream velouté soup, cheese, diced baked potatoes, bacon, green onions, and cheese

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Ingredients

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Velouté Soup

Loaded Toppings

Method

Velouté Soup Preparation

  1. 1

    Make the Roux

    In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes until the mixture is golden and bubbly.

  2. 2

    Add Broth

    Slowly add the chicken or vegetable broth while whisking to avoid lumps. Continue to cook, stirring frequently, for about 5-7 minutes or until the mixture thickens.

  3. 3

    Incorporate Cream

    Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper. Simmer for an additional 5 minutes, stirring occasionally.

Loaded Toppings Preparation

  1. 4

    Prepare Baked Potatoes

    Preheat the oven to 400°F (200°C). Wash the potatoes and prick them with a fork. Bake directly on the oven rack for 45-60 minutes, or until tender. Let them cool slightly before handling.

  2. 5

    Prepare Toppings

    While the potatoes are baking, cook the bacon in a skillet until crispy. Remove and crumble it into small pieces. Slice the green onions thinly.

  3. 6

    Assemble the Loaded Baked Potatoes

    Once the potatoes are baked, cut them open and fluff the insides with a fork. Pour the velouté soup over the fluffed potato, then top with crumbled bacon, shredded cheddar cheese, and sliced green onions. Serve immediately.

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