Cracker Barrel White Cheddar Cheese Bites Price, Nutrition, Allergen, and Gluten Information

Loaded Baked Potato

Price – $3.49 | 520 cal

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Cracker Barrel’s Loaded Baked Potato is a classic comfort food dish featuring a fluffy baked potato topped with melted cheddar cheese, crispy bacon bits, sour cream, and chives. This menu item is a popular choice for those seeking a hearty and satisfying side dish.

Nutrition

(Per serving):

  • Calories: 470
  • Fat: 39g (60% DV)
  • Cholesterol: 105mg (35% DV)
  • Sodium: 2470mg (107% DV)
  • Carbohydrates: 28g (9% DV)
  • Dietary Fiber: 2g (7% DV)
  • Sugars: 2g
  • Protein: 15g
  • Calcium: 20% DV
  • Iron: 4% DV
  • Potassium: 10% DV

Allergens

  • Milk
  • Eggs
  • Wheat
  • Soy

Gluten Information

  • Wheat
  • Barley

FAQs

How long to bake a loaded potato?

Baking time can vary depending on the size of the potato. Generally, a medium potato takes around 45-60 minutes at 400°F (200°C) to bake fully. You can check for doneness by inserting a fork – it should pierce through the flesh easily.

What toppings can I put on a loaded baked potato?

The beauty of loaded baked potatoes is their versatility! Popular toppings include:

  • Cheese (cheddar, sour cream & chive, etc.)
  • Meat (bacon bits, pulled pork, chili)
  • Vegetables (broccoli, chives, green onions)
  • Other (sour cream, butter, salsa, avocado)

Is a loaded baked potato healthy?

Loaded baked potatoes can be part of a healthy diet depending on the toppings you choose. While the potato itself is a good source of vitamins and minerals, some toppings like bacon and sour cream can add significant fat and sodium. Opt for healthier toppings like vegetables and lean protein for a more balanced option.

Can I make a loaded baked potato in the microwave?

Yes, you can! While baking in the oven is the traditional method, microwaving is a quicker option. Prick the potato with a fork, wrap it in a damp paper towel, and microwave on high for 5-7 minutes, turning halfway through. Check for doneness and repeat if needed.

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