This Loaded Baked Potato Sourdough Bread is packed with bacon, cheddar, chives, and real potato chunks baked right into the dough. It’s everything you love about a loaded baked potato turned into a soft, savory sourdough loaf.
I love a simple sourdough loaf as much as the next girl. But after nearly 5 years of baking sourdough, I’ve been having so much fun lately experimenting with creative inclusion loaves to bring you something a little different.
Last week I shared a French onion soup sourdough loaf and wondered how I was ever going to top it (impossible, really). But recently I’ve been on a serious baked potato kick, and I kept thinking, "how could I turn that into sourdough?"
And of course, the answer was obvious: a loaded baked potato loaf.
So I crisped up some bacon, shredded some cheddar, grabbed fresh chives from my garden, and cubed up a leftover baked potato (skin and all).
When I first mixed everything into the dough, it definitely felt like a lot. The dough didn’t rise quite as tall during bulk fermentation, and the oven spring was a bit more modest than a plain loaf. But with all those heavy mix-ins, that wasn’t surprising at all.
But the baked loaf had a soft, tender, and airy crumb, with all the mix-ins beautifully distributed throughout. And the flavor? Sooo good. Savory from the bacon, cheddar, and chives, with little pockets of real baked potato in every bite.
This is such a fun one! I hope you give it a try and enjoy it as much as I do.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter at peak activity for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
- Baked Potato- A leftover baked potato works perfectly here. I leave the skin on for extra texture, but you can peel it if preferred. Be sure to cube it small so it distributes evenly throughout the dough.
- Bacon- Use your favorite bacon and cook it until very crispy. This helps reduce excess fat and keeps the dough from becoming greasy.
- Cheddar Cheese- Shredded cheddar incorporates more easily into the dough. For the best texture and flavor, shred it fresh from a block rather than using pre-shredded cheese.
- Chives- Add a fresh, savory flavor. You can substitute with thinly sliced scallions or use dried chives (use about half the amount).
- Water- Warm water (about 80–90°F) helps encourage fermentation.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most consistent results.
- Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take a bit longer.
- Crisp bacon well. Cook the bacon until fully crisp so it adds flavor and texture without releasing excess grease into the dough.
- Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
- Expect less oven spring. The bacon, cheese, and potato add weight and fat, so this dough may not rise as high during fermentation and have slightly less oven spring than a plain loaf.
- Cool before slicing. Let the bread cool for at least 2 hours before slicing so the crumb fully sets and avoids a gummy texture.
How to Make Loaded Baked Potato Sourdough Bread
Use these step-by-step photos to guide you through making a savory sourdough loaf filled with crispy bacon, cheddar cheese, chives, and baked potato chunks. Full instructions are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Cook bacon. Bake bacon at 400°F for 15–20 minutes until crispy. Drain, cool, and chop into small pieces.
Step 3: Mix dough. Combine water and starter. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.
Step 4: Stretch and fold. Add mix-ins during first set of stretch and folds (¼ each fold). Complete 4 sets total, resting 15 minutes between each.
Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 6: Shape. Stretch dough into a rectangle. Gently shape into a tight round.
Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your loaded baked potato sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 7:30-8:00 AM: Cook the bacon.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape and fill the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store loaded baked potato sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
Serving Suggestions
This baked potato sourdough is incredible for sandwiches—especially BLTs, grilled cheese, turkey, or egg breakfast sandwiches. It also works beautifully toasted and topped with avocado, cottage cheese, butter, or cream cheese.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Loaded Baked Potato Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 8 ounces bacon
- 1 ⅓ cups (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
- 1 small (150 grams) baked potato cut into ½-inch cubes
- 1 cup (100 grams) shredded cheddar cheese
- ¼ cup (12 grams) chopped chives
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. Set aside.8 ounces bacon
- In a large bowl, whisk together the water and active sourdough starter. Add the bread flour and salt, mixing until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.1 ⅓ cups (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the bacon, potato, cheese, and chives over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the mix-ins each round until fully incorporated. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each.1 small (150 grams) baked potato, ¼ cup (12 grams) chopped chives, 1 cup (100 grams) shredded cheddar cheese
- Cover the dough and let it rise at room temperature until nearly doubled, bubbly, and airy (about 4–12 hours depending on your kitchen temperature and starter strength).
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5-10 minutes, or until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Note: Because this dough includes heavier mix-ins like potato, bacon, and cheese, it may have slightly less oven spring than a plain sourdough loaf.
- Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.
Comments
No Comments