• Prep Time:
  • Cooking Time:
  • Serves: 1 sandwich loaf

Loaded Baked Potato Bread

Category: Main Dish, Healthy Recipes, Potatoes, Breads

 Ingredients List

  • 1/2 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp butter, softened
  • 1 tsp salt
  • 1/2 cup sour cream
  • 2/3 cup Yukon Gold or Russet potatoes, boiled and mashed with the skin left on (I used about 1 1/4 Yukon Golds)
  • 1/3 cup cooked and crumbled bacon
  • 1/2 cup chopped green onions or chives
  • 3 1/4 cups unbleached all-purpose flour


In the bowl of a stand mixer, combine water and yeast and whisk until yeast is dissolved. Let stand about 3 minutes or until yeast is foamy. Add in butter, salt, sour cream and potatoes and mix with paddle attachment until combined. Add in bacon and green onions and mix until just combined. Add in flour in thirds, mixing with the dough hook, on low, as you add in the flour. Mix until dough completely pulls away from the sides, then remove the dough and knead by hand about 10 minutes, or until dough is smooth and elastic.
Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
Remove risen dough from bowl and press down with fingers into a 6 x 8-inch rectangle. Roll up tightly from the short end and place the dough, seam-side down, in a lightly greased 8 x 4-inch loaf pan. Cover with plastic wrap and let rise until doubled, about 1 hour.
Meanwhile, preheat oven to 375 degrees F.
Once dough is risen, uncover and bake about 30 minutes, or until golden brown on top and a thermometer inserted in the center reads 190 degrees F. The bread should also make a hollow sound when thwacked on the bottom.
Remove from oven and cool in loaf pan about 10 minutes, and then completely on a cooling rack before slicing or serving.

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