Ever stare at leftover baked potatoes and wonder what to do with them? I used to just reheat them or toss them—until this bread machine recipe completely flipped the script.
Imagine all the comfort of a loaded baked potato, but in a golden, cheesy, sliceable loaf. It’s everything I love about cozy cooking in one easy, flavorful bake.
Why This Bread Machine Recipe Is the Ultimate Comfort Food
This isn’t just another homemade loaf—it’s basically the bread version of your favorite baked potato toppings. Think sharp cheddar, real mashed potatoes, chives, butter, and even bacon if you’re feeling bold.
The result? A fluffy interior with savory richness and just enough edge from the cheese and seasoning.
Here’s what makes it a standout:
- Perfect for meal prep: Stays moist and flavorful for days.
- Family-friendly: Even picky eaters won’t resist the cheesy, potato-packed flavor.
- Budget-friendly: Uses up leftovers and pantry staples.
- Versatile: Works as breakfast toast, sandwich base, or dinner side.
Once you make it, it’s hard not to crave it weekly.
How to Customize Your Loaded Baked Potato Bread
One of the biggest wins with this recipe is how customizable it is. Whether you’re keeping it classic or swapping ingredients to match dietary needs, it’s super forgiving and fun to tweak.
Try these simple variations:
- Make it vegetarian: Just skip the bacon.
- Boost the heat: Add a pinch of cayenne or chopped jalapeños.
- Go gluten-free: Use a 1:1 gluten-free flour blend made for bread machines.
- Switch the cheese: Try pepper jack, smoked gouda, or gruyère for a twist.
- Add herbs: Fresh rosemary or thyme adds an earthy note.
Use what you’ve got and run with it—the base holds up beautifully.
Best Ways to Serve This Cheesy, Savory Loaf
Honestly, this bread pairs with almost everything. I’ve served it alongside hearty soups and built late-night sandwiches with it, and it never disappoints.
Here are a few can’t-miss pairings:
- Dunk it in creamy beer cheese or tomato soup.
- Slice it thick for patty melts or grilled cheese sandwiches.
- Toast it up for breakfast with an egg and avocado.
- Use it for sliders during game night—mini pork or chicken sandwiches are unbeatable.
- Serve as a dinner side with BBQ chicken salad, meatloaf, or roasted pork.
However you enjoy it, this bread delivers big-time comfort.
Why It Works So Well in the Bread Machine
If you’re like me and love hands-off recipes, this bread machine recipe is gold. It takes the guesswork out of baking and delivers consistent results every time.
What makes it ideal for bread machine baking:
- Even mixing of mashed potatoes and cheese into the dough.
- Perfect timing for bacon additions (many machines even beep when it’s time).
- Minimal cleanup, which is always a plus.
- Works with most standard settings—you just select the loaf size and let it do its thing.
The dough ends up perfectly kneaded and proofed, giving you that golden crust and tender middle without babysitting it.
Storage Tips & Make-Ahead Ideas
This bread keeps surprisingly well, which makes it perfect for meal prep and leftovers. I always double the batch and freeze one loaf—it’s that good.
Here’s how to store and enjoy it later:
- Room temperature: Wrap in foil or plastic and keep up to 3 days.
- Fridge: Keeps for up to 5 days (but bring to room temp before eating).
- Freezer: Slice and store in a freezer bag for up to 3 months. Toast slices directly from frozen.
- Make mini loaves: Perfect for gifting or packing in lunchboxes.
You can even cube it and use it as a savory bread pudding base or make cheesy croutons for salads.
Loaded Baked Potato Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
Basic Version – 1½-Pound Loaf
- ¾ cup prepared mashed potatoes warmed
- ⅓ cup milk
- ½ cup sharp cheddar cheese shredded
- 1 tbsp butter softened and cut into pieces
- 3 cups bread flour
- 1 tbsp sugar
- ¼ tsp onion powder
- ¾ tsp kosher salt
- ¼ tsp ground pepper
- 3 tbsp fresh chives minced
- 1 tsp yeast
Mix-ins:
- 3 strips bacon cooked and crumbled
Larger Version – 2-Pound Loaf
- Larger Version – 2-Pound Loaf
- 1 cup prepared mashed potatoes warmed
- ⅔ cup milk
- ⅔ cup sharp cheddar cheese shredded
- 2 tbsp butter softened and cut into pieces
- 4 cups bread flour
- 1½ tbsp sugar
- ½ tsp onion powder
- 1 tsp kosher salt
- ½ tsp ground pepper
- ¼ cup fresh chives minced
- 1¼ tsp yeast
Mix-ins:
- 4 strips bacon cooked and crumbled
Instructions
- Add ingredients to your bread machine’s baking pan in the order listed, beginning with mashed potatoes and ending with yeast.
- Add shredded cheddar with the liquids; it will melt into the dough during mixing.
- Select the Basic/White setting on your machine.
- Choose the loaf size setting that matches your ingredients (1½-lb or 2-lb).
- Press Start to begin the cycle.
- When prompted by your machine (usually with a beep during the second knead cycle), add bacon crumbles. If there is no prompt, add bacon midway through the second knead manually.
- When baking completes, remove the loaf and transfer it to a wire rack to cool for at least 30 minutes before slicing.
Notes
- Store leftover bread wrapped tightly for up to 3 days, or freeze slices for longer storage.
- Best enjoyed toasted or grilled—perfect for patty melts, BBQ chicken sandwiches, or dunked in beer cheese soup.
- Great use for leftover mashed potatoes after holiday dinners.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.