Bacon Topped Loaded Potatoes Food

LOADED BAKED POTATO ROUNDS

Steps:

• Wash your green onions and chop them. Mince your garlic. Set aside.
• Wash and scrub your potatoes. Slice into rounds.
• Add potatoes in a bowl and pour 2 tablespoons of melted butter over them.
• Sprinkle your salt and pepper. Stir. Microwave for 2 minutes, stir, microwave for another 2-3 minutes.
• Place potato rounds on a baking sheet and sprinkle with garlic. Bake in the oven at 350° for 20 minutes.
• Cook your bacon. Drain the strips, cut pieces on a towel lined plate.
• When the potatoes are tender and starting to crisp around the edges remove them from the oven and brush on more melted butter.
• Sprinkle your shredded cheddar cheese, bacon, and green onions.
• Bake at 350° until the cheese is melted. Top with sour cream (if you like that kind of thing) Serve and enjoy!

LOADED BACON AND CHEDDAR SPIRAL ROASTED POTATOES

Steps:

• Toss sliced potatoes with minced garlic and olive oil in a large bowl.
• Using the largest pieces first, arrange the slices in a spiral around the edge of a 12 inch cast iron pan, tucking the last potato under the first. Continue making spirals until you have filled the pan.
• Tuck pieces of bacon into the cracks and crevices, lifting pieces of potato and sticking some bacon in between.
• Season with salt and pepper to taste.
• Roast in a 400 degree oven for about 45 minutes, brushing with butter in the last 15 minutes. The potatoes should be tender and cooked in the middle, brown and crispy on the edges.
• When potatoes are done, remove from oven and sprinkle with cheddar cheese. Put back in oven a minute or two until cheese melts. Remove from oven.
• Top with sour cream and chives.

BACON-TOPPED LOADED POTATOES

Steps:

• Heat oven to 400°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, stir sauce mix, water, milk, cream cheese and garlic powder with whisk until blended. Stir in potatoes.
• Bake uncovered 30 to 35 minutes or until potatoes are tender. Allow to stand 5 minutes to thicken. Stir; sprinkle with bacon and onions.

LOADED SCALLOPED POTATOES WITH BACON, CHEDDAR & CHIVES

Steps:

• Position racks in upper and lower third of oven; preheat to 425 degrees F.
• Toss potatoes with oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
• Meanwhile, cook bacon in a large saucepan over medium heat, stirring frequently, until just crisp, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add onion to the pan; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
• When the potatoes are done, remove them from the oven. Preheat the broiler.
• Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/4 cup cheese and 2 tablespoons chives. Add the remaining potatoes, sauce and cheese. Top with the bacon. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes depending on your broiler. Let stand 10 minutes. Serve topped with the remaining 2 tablespoons chives.

LOADED POTATO SKINS RECIPE

Steps:

• Preheat oven to 350 Degrees
• Cover the potatoes with vegetable oil and place on baking sheet and bake in the oven for about 30 minutes.
• Once you've baked your potatoes, allow them to cool. Slice them in half, lengthwise. Use a spoon to scoop out some of the potatoes on the inside. Not all of the potato, you don't want just the skins. Sprinkle with salt and pepper to taste.
• Take half of the chopped bacon and fill the bottoms of the potato skins, sprinkle the cheese on top of the skins, and bake in the oven for 10 minutes, until the cheese has melted. Once the skins are done, take the other half of the bacon and sprinkle on top of the melted cheese, sprinkle with chives, a dollop of sour cream, and serve.

BBQ BACON BURGER LOADED POTATOES

Steps:

• Preheat oven to 450 F. Place potatoes on rimmed baking sheet and bake for 45 minutes, or until they give when squeezed with your hand, protected by an oven mitt or kitchen towel. When the potatoes are finished baking, set them aside to cool slightly.
• In a medium-sized pan, medium heat, add the ground beef, salt, and pepper and cook for 10-12 minutes, or until fully browned and crumbled.
• Remove the ground beef from the pan and add the butter. Once butter is melted add the kale and toss in the butter. Cover the pan and let the kale steam for about 5 minutes, until wilted. Season with a pinch of salt and set aside.
• In a medium-sized bowl, stir together the ingredients for the ranch dressing, then set aside.
• Cut potatoes down the middle and load with kale, ground beef, desired amount of BBQ sauce and ranch, and then top with bacon. Garnish with pickled jalapenos and green onions, if desired, and serve!

LOADED SCALLOPED POTATOES {GRAIN FREE}

Steps:

• Preheat oven to 350 degrees F. Line large bar pan/baking pan/jelly roll pan with unbleached parchment paper and set aside.
• Peel and thinly slice potatoes, about 1/4" thick. If you have a mandolin by all means use that. Otherwise just do your best to carefully thinly slice the potatoes.
• Evenly distribute and layer potatoes and minced garlic across lined baking pan. Add dots of butter on top of the potatoes and season with sea salt.
• Bake for 10 minutes, remove potatoes just to stir and and evenly coat with melted butter. Return to oven and bake for 20 minutes. Using caution, carefully remove pan from oven and sprinkle cheese all over tops of potatoes. Return to oven and bake for about 30-35 minutes or until potatoes are fully cooked through and cheese is bubbling with light golden brown edges. Remove from oven and allow to cool for about 15 minutes before serving.
• Top with crumbled crispy bacon, sour cream and chopped cilantro/parsley/green onions/chives. Enjoy!

SOUTHWEST LOADED POTATO SKINS

Steps:

• Preheat oven to 400° F. Wash and dry potatoes. Rub them with olive oil and sprinkle them lightly with salt. Prick them with a fork several times, then place them on a baking pan and bake for 1 hour.
• While potatoes are baking, cook bacon until crispy. Drain grease and chop or crumble.
• In a small mixing bowl, combine the shredded cheese and spices, mix well, and set aside.
• Once potatoes are done, cut them in half lengthwise and use a spoon to scoop out the insides, leaving 1/4 inch around the edges.
• Layer the cheese and bacon inside the potato skins, then bake for 5-7 minutes, until cheese is melted.
• Remove from the oven and top with cilantro lime sauce, sliced jalapeños, and minced cilantro.
• Serve immediately.

LOADED POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix soup and sour cream in large bowl. Add potatoes, cheese, half the bacon and 1/2 cup onions; mix well.
• Spoon mixture into 13x9-inch baking dish. Combine crushed crackers and butter; sprinkle evenly over potato mixture.
• Bake 50 min. or until heated through. Sprinkle with remaining bacon and onions.

SLOW-COOKER LOADED CHEESY POTATOES

Steps:

• Prick potatoes with fork; brush with oil. Wrap individually in Reynolds Wrap® Aluminum Foil.
• Place, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).
• Unwrap potatoes carefully; cut slits in potatoes. Serve topped with remaining ingredients.

CRISPY AIR FRYER LOADED POTATO SKINS

Steps:

• Preheat the air fryer to 365 degrees F/ 185 degrees C.
• Cut the baked potato in half lengthwise. See how to bake potato in the notes below.
• Using a spoon, carefully scoop out the potato flesh, leaving a ¼-inch rim inside.
• Place the potatoes in the air fryer, skin side up, spray with oil, and, optionally, sprinkle with salt and pepper.
• Cook for 6-10 minutes, flipping halfway through.
• Sprinkle the cheese evenly among the skins and cook for 3-5 minutes, until the cheese is melted and caramelized.
• Top each potato skin evenly with bacon, sour cream, and chives. Serve immediately. Enjoy.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
• Combine oil with next 5 ingredients; brush over both sides of skins.
• Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

SLOW COOKER LOADED MASHED POTATOES WITH RANCH

Steps:

• Halve or quarter potatoes into 1- to 1 ½-inch chunks. Place in slow cooker.
• Add ghee or butter, liquid, garlic and salt.
• Place lid on slow cooker and set heat to HIGH. Cook 4 hours or until potatoes are tender and mashable.
• Using a potato masher or immersion blender, mash potatoes adding additional water or broth as needed to achieve desired consistency.
• Add bacon, ranch dressing, cheese and chives and stir well to combine. Top with additional cheese, a drizzle of ranch and a sprinkle of bacon and chives if you'd like.
• Serve immediately or hold in slow cooker set to 'Warm' until ready to serve.

LOADED BAKED POTATOES

Steps:

• Preheat your oven to 400 degrees f.
• Scrub and wash your potatoes really well with a brush.
• Prick potatoes a few times with a fork or sharp knife and wrap tightly in parchment paper as shown.
• Roast in your preheated until soft, about 1 hour.
• Allow to cool just enough to handle.
• Carefully unwrap potatoes, slice down the middle, add a half Tablespoon of ghee/butter to each, fluff and mash with a fork, then season with sea salt and pepper to taste.
• Top with cheddar, crumbled bacon, a big dollop of Greek yogurt, and green onions/chives.
• Serve hot and enjoy!

LOADED BAKED POTATO & CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees.
• In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
• Add potatoes to bowl and allow to marinate for 10 minutes.
• Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
• Coat baking dish with cooking spray.
• Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
• Fry bacon and set aside to drain.
• Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
• Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
• Crumble the bacon, grate the cheese, and chop the green onions.
• Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
• Add fresh green onions before serving.

LOADED POTATOES AU GRATIN WITH SMOKED GOUDA & BACON

Steps:

• Preheat the oven to 400 degrees F, ensuring one oven rack is in the center position & a second oven rack is in the top position under the broiler. Lightly spray a 9×13 deep baking dish with cooking spray (see Recipe Notes) & set aside. Gather & prep all ingredients according to Ingredients List, above.
• Place the bacon in a large skillet over medium heat. Cook until rendered & crisp, 4-5 minutes per side. Transfer cooked bacon to paper towel-lined plate & set aside. Carefully transfer 3 tablespoons of the bacon drippings from the skillet to a small bowl. Drain & discard any remaining bacon drippings.
• Add the flour to the small bowl with the reserved bacon drippings. Whisk to combine well, eliminating any lumps & bumps. Transfer the flour mixture to the same skillet used to fry the bacon in Step 2 & place over medium heat. While whisking constantly, gradually pour the half & half into the skillet. Add the smoked gouda to the skillet, whisking until the cheese melts. Season with 1 teaspoon kosher salt & ground black pepper as desired. The sauce may be a little lumpy - this is fine, it will smooth out as the au gratin bakes. Do not allow the sauce to come to a boil. Once melted, remove from the heat & set aside.
• Transfer half of the sliced potatoes to the prepared baking dish, arranging them in a uniform layer. Spoon half of the prepared smoked gouda sauce over the potatoes. Repeat, creating a second layer of potatoes & finishing with the remaining smoked gouda sauce. Lightly spray one side of a piece of foil with nonstick cooking spray. Place the foil over the baking dish, oiled side down, wrapping the edges around the baking dish to seal.
• Set the baking dish on a rimmed baking sheet & transfer to the oven. Bake 50 minutes, then carefully remove the foil & bake for 20 minutes longer, or until the potatoes are fork-tender.
• Remove the baked potatoes au gratin from the oven. Place the sour cream over top, using a spatula to spread it into an even layer over the potatoes. Sprinkle the gruyère cheese over top. Preheat the broiler to its highest setting. Carefully transfer the loaded potatoes au gratin back into the oven, on the top rack under the broiler. Broil about 5 minutes, or until the gruyere is melted & golden brown. Remove from the oven.
• Meanwhile, as the potatoes au gratin broils, finely chop the cooked bacon from Step 2. Once the potatoes are removed from the oven, sprinkle the sliced bacon over top. Set aside to rest for 5 minutes - this helps the loaded potatoes au gratin set up & also warms the bacon through.
• Immediately before serving, sprinkle finely sliced chives over the potatoes au gratin. Serve & enjoy!

BACON CHEDDAR LOADED MASHED POTATOES

Steps:

• To a large stockpot, add the potatoes, cover with 1-inch water above them, and bring to a boil over medium heat. Boil for about 15 to 20 minutes, or until tender and done; don't overcook.
• Drain potatoes well and then return them back to the stockpot.
• Using a potato masher, mash them by hand until they're mostly smooth with a few lumps.
• Add all remaining ingredients, and stir to combine. Taste and if desired, add additional salt and pepper.
• Optionally garnish with chives or green onions and serve. Potatoes will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months. Reheat gently and you will likely need to add additional cream or milk when reheating if the potatoes have thickened up. *See Notes for Make Ahead and Casserole Style Directions.

LOADED POTATO SKINS

Steps:

• Preheat oven to 350° and line a baking sheet with aluminum foil. Set aside.
• Rinse, dry and poke potatoes with a fork.
• Brush the potatoes with vegetable oil and place on baking sheet.
• Place in oven and bake until potatoes are tender when pierced with a fork, about 1 hour.
• Cook bacon while potatoes are baking. Crumble and set aside.
• Remove potatoes from oven, place on a wire rack and once potatoes are cool enough to handle, slice in half, lengthwise.
• Scoop out the flesh leaving ¼ inch remaining and place back on backing sheet.
• Top with shredded cheese, bacon, diced jalapeños and place in the broiler for a couple minutes until the cheese is melted and bubbly.
• Carefully remove and arrange on serving tray. Serve warm.
• Optional, garnish with sour cream and sliced green onions, if desired.

LOADED CHEESY POTATO SOUP

Steps:

• In a large soup pot, add in the bacon bits and cook until crispy, about 4 mins. Drain the bacon bits (reserve the oil in the pot) and set aside.
• Add the butter and onion and sauté until translucent, about 3 mins.
• Sprinkle the flour onto the onion and stir constantly for 1 min.
• Add in stock, milk, potatoes and season with salt and pepper (depending on the salt content of your stock, start with 1 tsp salt first and slowly adjust).
• Cover and cook for approx. 15 - 20 mins until potatoes are soft. Add in spring onions, cheese and bacon (reserve some for garnish) and cook for a further 5 mins. Taste and adjust seasoning before turning off the heat.