Jul 14 2026
Restaurants›MACS (Macaroni And Cheese Shop) Oshkosh›Loaded Baked Recipe

Loaded Baked Recipe

Inspired by MACS (Macaroni And Cheese Shop) Oshkosh
Time50m
Serves4

Cheddar, baked potato, bacon, sour cream, chives

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Ingredients

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Potato filling

Sandwich assembly

Method

Potato filling

  1. 1

    Cook potatoes

    Place the diced russet potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 10–12 minutes. Drain well.

  2. 2

    Mash and mix

    Return drained potatoes to the hot pot. Add the butter and mash until mostly smooth with some small chunks remaining for texture. Stir in the milk a little at a time until you reach a creamy, spreadable consistency (about 1 cup).

  3. 3

    Build loaded flavor

    Fold in 1 cup shredded cheddar, the sour cream, chopped bacon (reserve 1 slice per sandwich for garnish if desired), sliced chives, salt, and pepper. Taste and adjust seasoning. The mixture should be rich, tangy, and slightly chunky.

  4. 4

    Bake to melt

    Preheat the oven to 375°F (190°C). Transfer the potato mixture to an ovenproof dish or sheet pan and sprinkle the optional extra 1/2 cup cheddar over the top. Bake until the cheese is melted and bubbling and edges are lightly browned, about 12–15 minutes. Remove and let cool 3 minutes.

Sandwich assembly

  1. 5

    Toast buns

    While the filling bakes, heat a skillet over medium heat. Spread butter on cut sides of the rolls and toast, butter-side down, until golden brown and crisp, about 1–2 minutes per side. Alternatively, brush with oil and grill.

  2. 6

    Assemble

    Spoon a generous portion (about 1/2 to 3/4 cup) of the baked loaded potato filling onto the bottom half of each toasted roll. Top with a drizzle or dollop of extra sour cream, a sprinkle of reserved chopped bacon and additional chives. If desired, add lettuce or pickled jalapeños for contrast.

  3. 7

    Finish

    Place the top bun, press lightly, and serve warm. Repeat for remaining sandwiches. Leftover filling keeps covered in the refrigerator for up to 3 days and can be reheated in a 350°F (175°C) oven until hot.

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