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 & TOPPINGS!
Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It's customizable to any diet and eater.
Provided by Sonja Overhiser
Categories Main dish
Time 55m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)
- Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
- Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!
- When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!
LOADED BAKED POTATO DIP/SPREAD
Make and share this Loaded Baked Potato Dip/Spread recipe from Food.com.
Provided by Erin Justice
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the above items together and serve with crackers or whatever you want.
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.
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
LOADED BAKED POTATO DIP
I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They're ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 10 servings (2-1/2 cups).
Number Of Ingredients 6
Steps:
- In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.
Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.
LOADED BAKED-POTATO DIP
Everything you love about a loaded baked potato in one addictive appetizer! The classic toppings of sour cream, scallions, bacon, and cheddar form a stellar dip for potato chips. Serve the winning combo at your next Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Serves 10 to 12; Makes 3 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine sour cream, cheese, scallions, and bacon. Stir in milk; season with salt and pepper. Garnish with more cheese, scallions, and bacon. Serve with potato chips.
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