LOADED POTATO CRISPS
These Loaded Potato Crisps are crispy, crunchy and cheesy! Load them up like a baked potato with sour cream and green onion...even add bacon. So good.
Provided by Jo-Anna Rooney
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees.
- Prepare a baking sheet: line it with a piece of tin foil, then generously butter the foil with about 1 tbsp of cold butter. (Trust me, you need to butter it...that way the potatoes won't stick and will come off easily.)
- Leave your potatoes unpeeled, then slice them into 1/2 inch pieces.
- Lay them out on your baking sheet.
- Melt the remaining butter (about 2 tbsp), then generously brush the top of each potato slice with the butter.
- Bake for 25-35 minutes, or until the bottom of the crisp is golden brown. See notes.
- Then flip them over and bake for 10 more minutes.
- After this time, remove the pan from the oven, then evenly sprinkle the grated cheese on to the tops of each potato crisp.
- Put them back in the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly.
LOADED POTATO CHIP DIP RECIPE BY TASTY
Here's what you need: sour cream, cream cheese, ranch seasoning, shredded cheddar cheese, bacon, green onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
- Add in the cheddar cheese and stir until well-blended.
- Lastly, add in the crumbled bacon and the green onions and stir.
- Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
- Enjoy!
Nutrition Facts : Calories 557 calories, Carbohydrate 11 grams, Fat 47 grams, Fiber 0 grams, Protein 19 grams, Sugar 4 grams
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
MICROWAVE 10-MINUTE LOADED POTATO RECIPE BY TASTY
Here's what you need: russet potato, oil, salt, bacon, shredded cheddar cheese, sour cream, fresh chive
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Poke holes in the potato with a fork, then rub with oil and salt.
- Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
- Crumble the bacon after it's cooled down.
- Slice the potato in half, then use a fork to fluff up the insides.
- Sprinkle the cheese on top, then microwave for another 30 seconds.
- Top with sour cream, the crushed bacon bits, and the chives.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the loaded baked potatoes: Preheat the oven to 425 degrees F.
- Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
- For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
- Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
- After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
- Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
- Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.
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- Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.
- Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more.
- Remove the tray from the oven and top each piece of potato with ½ - 1 teaspoon of crumbled bacon. Top with 1 teaspoon of cheddar cheese, and then return to the oven. Bake until the potatoes are golden brown and the cheese is melted, 6 to 8 minutes.
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