Baked potatoes don’t usually get the Thanksgiving spotlight. That may be exactly why they’re worth considering.
They require less last-minute attention than mashed potatoes, work with plenty of holiday flavors, and can be made as simple or as loaded as the rest of your menu allows. Crispy skins and fluffy centers also bring a different texture to a table already crowded with casseroles, stuffing, and gravy.
These five recipes take the basic baked potato in different directions, from garlic Parmesan to cranberry Brie.
What You’ll Need
Garlic Parmesan Baked Potatoes
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 3 tablespoons butter, softened
- 2 garlic cloves, minced
- 1/3 cup grated Parmesan
- 2 tablespoons chopped parsley
- Black pepper
Loaded Bacon Cheddar Baked Potatoes
- 4 large Russet potatoes
- 1 tablespoon olive oil
- Salt
- 1 cup shredded sharp cheddar
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 3 green onions, sliced
- Black pepper
Cranberry Brie Baked Potatoes
- 4 medium Russet potatoes
- 1 tablespoon olive oil
- Salt
- 4 ounces Brie, chopped
- 1/3 cup cranberry sauce
- 1/3 cup chopped pecans
- 1 teaspoon fresh thyme
Twice-Baked Sweet Potato and Sage Potatoes
- 4 large Russet potatoes
- 1 cup cooked mashed sweet potato
- 3 tablespoons butter
- 1/3 cup milk
- 1/2 cup shredded Gruyère or cheddar
- 1 teaspoon chopped sage
- Salt and black pepper
Broccoli Cheddar Baked Potatoes
- 4 large Russet potatoes
- 2 cups small broccoli florets
- 1 cup shredded cheddar
- 1/2 cup sour cream
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and black pepper
Tools You’ll Need
- Sheet pan
- Parchment paper, optional
- Fork
- Sharp knife
- Cutting board
- Mixing bowls
- Potato masher
- Small skillet
- Instant-read thermometer for reheating leftovers
Russets are especially good for baking because their fluffy interiors contrast nicely with crisp skins.
Choose potatoes of similar size so they finish around the same time.
Thanksgiving already has enough scheduling problems. The potatoes don’t need individual appointments.
Garlic Parmesan Baked Potatoes
This is the simplest recipe of the group, which can be useful when the rest of dinner has become a fairly ambitious operation.
Heat the oven to 425°F.
Scrub the potatoes thoroughly and dry them well. Pierce each several times with a fork.
Rub lightly with olive oil and sprinkle with salt.
Place directly on a sheet pan and bake for about 50 to 70 minutes, depending on size, until the skins are crisp and the centers are completely tender.
Mix softened butter with garlic, Parmesan, parsley, and black pepper.
Split each potato and fluff the inside gently with a fork.
Add the garlic Parmesan butter while the potatoes are hot.
The butter melts into all those fluffy edges without requiring you to scoop, mash, refill, or introduce another casserole dish into Thanksgiving negotiations.
Loaded Bacon Cheddar Baked Potatoes
These are unapologetically rich, so they’re especially good when you’re serving smaller potatoes or keeping some of the other sides lighter.
Bake the potatoes at 425°F for approximately 50 to 70 minutes.
Meanwhile, cook the bacon until crisp and drain it well.
Split the finished potatoes and gently fluff the centers.
Add a small amount of butter if you like, followed by shredded cheddar.
Return the potatoes to the oven for about 3 to 5 minutes, just until the cheese melts.
Finish with sour cream, bacon, green onions, and black pepper.
Keep some bacon aside until the last minute rather than burying all of it under sour cream.
Crispy bacon has worked hard to reach this point.
It deserves to remain crispy.
Better Baked Potatoes in Five Simple Moves
Dry the skins well. Moisture works against crispness.
Use Russets. Their high-starch interiors become particularly fluffy when baked.
Pierce before baking. A few fork holes allow steam to escape.
Don’t wrap them in foil when you want crisp skin. Foil traps moisture and produces a softer exterior.
Fluff immediately after opening. Split the potato carefully and loosen the center with a fork while it’s still steaming hot.
And don’t judge doneness only by the clock.
Potatoes vary considerably in size. A knife or skewer should slide easily into the center when they’re ready.
Cranberry Brie Baked Potatoes
This sounds slightly unusual until you remember that potatoes are very good at carrying cheese and sauces.
Then the whole arrangement begins making considerably more sense.
Bake the potatoes until crisp outside and tender inside.
While they cook, toast the pecans in a dry skillet for a few minutes. Watch closely and remove them as soon as they smell nutty.
Split the potatoes.
Add pieces of Brie while the centers are still hot enough to soften the cheese.
Spoon a little cranberry sauce over each potato and finish with toasted pecans and thyme.
Use cranberry sauce with some tartness rather than an extremely sweet version.
You want a savory Thanksgiving side with cranberry.
The pumpkin pie has not requested a potato-based competitor.
These pair especially well with turkey or roasted chicken.
Twice-Baked Sweet Potato and Sage Potatoes
Can’t decide between regular potatoes and sweet potatoes?
Thanksgiving does not require that decision.
Bake the Russets at 425°F until completely tender.
Let them cool just enough to handle, then cut them lengthwise.
Carefully scoop the centers into a bowl, leaving enough potato attached to keep the skins sturdy.
Add mashed sweet potato, butter, milk, sage, salt, and pepper.
Mash until creamy.
Fold in half the cheese.
Spoon the mixture back into the potato skins and sprinkle the remaining cheese over the top.
Bake for another 15 to 20 minutes, until hot and lightly golden.
The filling should remain fluffy rather than heavily packed.
You’re filling potato skins, not preparing sandbags.
For extra texture, add toasted pecans shortly before serving.
Broccoli Cheddar Baked Potatoes
This one gives broccoli a much easier Thanksgiving assignment than becoming another large casserole.
Bake the potatoes until tender.
Meanwhile, steam the broccoli until just tender, then chop it into small pieces.
Split the potatoes and fluff their centers.
Add butter, garlic powder, salt, and pepper.
Top with broccoli and cheddar.
Return to the oven for about 5 minutes, until the cheese melts.
Finish with a spoonful of sour cream.
Keep the broccoli slightly firm during its first cooking because it will receive additional heat in the oven.
Soft is fine.
Broccoli that has completely surrendered is less appealing.
This recipe can also become a simple vegetarian main option for guests who aren’t eating turkey, depending on the rest of your menu.
Substitutions and Variations
Baked potatoes are unusually easy to customize.
Swap cheddar for Gruyère, Monterey Jack, Gouda, or another good melting cheese.
Greek yogurt can replace sour cream if you prefer its flavor and texture.
For meatless loaded potatoes, skip the bacon and add sautéed mushrooms or extra broccoli.
Walnuts can replace pecans in the cranberry Brie potatoes.
You can also make a Thanksgiving herb potato with butter, rosemary, thyme, sage, and Parmesan.
Leftover cooked Brussels sprouts can become a topping with bacon and a little Dijon.
If you have leftover cooked turkey, add small pieces with cheddar and green onions for a more substantial potato after Thanksgiving.
The potato is flexible.
That doesn’t mean it needs turkey, stuffing, cranberry sauce, gravy, sweet potatoes, Brussels sprouts, and a dinner roll balanced on top.
At some point you’ve simply rebuilt Thanksgiving vertically.
Make-Ahead Thanksgiving Plan
The twice-baked potatoes are your strongest make-ahead option.
Bake them, prepare the filling, refill the skins, cover, and refrigerate promptly. Reheat thoroughly before serving.
You can also prepare toppings ahead.
Cook and crumble the bacon.
Toast the pecans.
Chop herbs.
Steam the broccoli and refrigerate it promptly.
Shred the cheese.
Keep dairy products and other perishable toppings refrigerated at 40°F or below.
For classic baked potatoes, the texture is best when they’re baked closer to serving. If the oven schedule is crowded, bake them before the final rush and keep them hot for a short period rather than leaving them at room temperature.
The goal is to make Thanksgiving easier.
Not to create a potato logistics department.
Serving Baked Potatoes for a Crowd
For a large Thanksgiving dinner, consider using smaller Russet potatoes instead of enormous steakhouse-sized ones.
Guests are already choosing between stuffing, rolls, vegetables, casseroles, and several other sides.
A giant potato occupying half the plate may be slightly ambitious.
You can also create a small baked potato topping station with three or four choices such as:
- Butter
- Shredded cheddar
- Chopped herbs
- Sour cream
Keep hot toppings properly hot and cold perishable toppings properly chilled.
There’s no need for fifteen bowls.
Thanksgiving already has enough dishes to wash.
Leftovers and Food Safety
Refrigerate cooked potatoes and perishable toppings within 2 hours, or within 1 hour if temperatures are above 90°F.
Store leftovers at 40°F or below and use most cooked leftovers within 3 to 4 days.
Reheat leftovers thoroughly to 165°F.
Don’t leave baked potatoes sitting for extended periods at room temperature, including potatoes wrapped in foil.
If potatoes were baked in foil, remove the foil for prompt cooling and refrigerate safely rather than storing them wrapped at room temperature.
Twice-baked potatoes freeze better than many heavily topped versions. Cool and package them properly before freezing.
And label them.
“Potato from Thanksgiving” may seem perfectly adequate on Thursday.
Three weeks later, it becomes an archaeological note.
Frequently Asked Questions
What type of potato is best for baking?
Russet potatoes are a great choice because their skins can become crisp while their high-starch interiors bake up fluffy.
How long do baked potatoes take at 425°F?
Large Russets often need about 50 to 70 minutes, but size matters. Check for a completely tender center rather than relying only on time.
Can I make baked potatoes ahead for Thanksgiving?
Yes, although freshly baked potatoes have the best texture. Twice-baked potatoes are particularly convenient for preparing ahead and reheating.
Should I wrap baked potatoes in foil?
Not if you want crisp skins. Foil traps steam and creates softer skin.
How many baked potatoes should I make per person?
For Thanksgiving, one small to medium potato per person is usually generous when you’re serving several other sides. Large potatoes can also be halved.
What Thanksgiving toppings work well on baked potatoes?
Cheddar, bacon, sour cream, herbs, broccoli, cranberry sauce, Brie, roasted mushrooms, caramelized onions, and leftover turkey can all work well.
Wrapping Up
Baked potatoes may not be the most traditional Thanksgiving side, but that’s part of what makes them useful.
Make Garlic Parmesan Potatoes when you want something straightforward, or go richer with Bacon Cheddar.
The Cranberry Brie Potatoes bring a more holiday-specific twist, while Sweet Potato and Sage Twice-Baked Potatoes combine two Thanksgiving favorites in one dish. And Broccoli Cheddar Potatoes give you an easy vegetable-and-potato combination without another large casserole.
Choose the version that fits the rest of your menu, prepare the toppings ahead, and don’t feel obligated to load every possible Thanksgiving ingredient onto one potato.
The plate is already going to be crowded.
If you try one of these Thanksgiving baked potato recipes, leave a comment and tell me which version made it onto your holiday table, or share any questions below.
