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Loaded Baked Potato

Servings 6 -8 servings


  • 5 tablespoons butter
  • 1/4 cup kumquat's gluten-free all-purpose flour or other gluten-free all-purpose flour
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 3 russet potatoes peeled and chopped into 1/2-inch pieces (about 5-6 cups chopped potato)
  • 1 cup shredded Cheddar cheese
  • 1/3 cup sour cream
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • shredded Cheddar cheese
  • cooked chopped bacon
  • sliced green onions


  • Melt butter in a large saucepan over medium heat. Stir in flour with a wire whisk until well-combined, and cook for 1-2 minutes. Stir in broth and heavy cream. Add potatoes and stir to combine.
  • Bring to a simmer, and cook, stirring frequently, for 8-10 minutes, or until potatoes are tender.
  • Stir in 1 cup Cheddar cheese, sour cream, garlic salt, salt and pepper.
  • Top with additional cheese, bacon and green onions.