LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
LOADED BAKED POTATO CASSEROLE
This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
- Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
KEE'S FULLY LOADED BAKED POTATO
This will soon be your man's favorite football food!! This Fully Loaded Baked Potato can be for the ladies as well but is definitely made to a man's portion size. This can easily be made with leftovers from previous meals...grab the leftover meat and veggies and lets make it fun and messy!!
Provided by Mskeekee01
Categories Lunch/Snacks
Time 1h50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- First bake your potatoes for about 1-1.5 hours until done all the way thru.
- In a large skillet, combine onions, veggies, chicken, steak, olives and season to your liking. Remember, all these ingredients are fully cooked and your just combining to mix them together and heat them all.
- Once you notice the pan drying up from the water left on the veggies, add your EVOO and let all ingredients cook until the meat and onions brown to your liking.
- Once your toppings are complete, open your hot potatoes and add 2 TBSP butter each potato.
- Use half cup of Mexican Shredded cheese on top of the melting butter for both.
- Pour half the toppings all over the 2 potatoes and this should spill out over each potato. I like to use a large open bowls to house this meal.
- Microwave the whole pack of ready made bacon takes 2-4 minutes and use half on each potato.
- Microwave 2 packets of Velveeta Cheese Sauce for about 40-60 seconds and Pour it over the toppings.
- Grab your ready made bacon and crumble it up in your hands and layer over the cheese.
- Lastly, use 2 TBSP of Sour Cream on each to top it off and ENJOY!
Nutrition Facts : Calories 2267.2, Fat 149.7, SaturatedFat 61.2, Cholesterol 399, Sodium 4228.8, Carbohydrate 116.9, Fiber 19, Sugar 12.9, Protein 119.1
FULLY LOADED POTATO SKINS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h50m
Yield 20 stuffed potato skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 415 degrees F (200c/gas mark 6).
- The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
- When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.
LOADED BAKED POTATOES
This is a nice spin on a loaded classic favorite. When the baked potato skin gets left uneaten, then most of the nutrients get tossed. Flavor it up a bit. You'll love it!
Provided by D Nelson
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.
- Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.
- Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 15.3 g, Fiber 4.4 g, Protein 10.6 g, SaturatedFat 5.6 g, Sodium 559.2 mg, Sugar 1.7 g
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