BACON CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
- Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
LOADED MASHED POTATOES
Loaded Mashed Potatoes are creamy and buttery, topped with cheddar cheese, bacon and scallions. They're a breeze to make and perfect for making ahead.
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
- Bring to a boil then reduce to a simmer and cook for 20 minutes.
- Drain the potatoes and put them back into the pot with the butter and sour cream.
- Mash them well and add in the remaining salt and the pepper.
- Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
- Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
- Garnish with green onions before serving.
Nutrition Facts : ServingSize 1 g, Calories 469 kcal, Carbohydrate 31 g, Protein 14 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 78 mg, Sodium 1636 mg, Fiber 2 g, Sugar 1 g
GRILLED CHEESY LOADED POTATOES
This recipe is sponsored by Cabot Creamery Co-operative. This dish satisfies your craving for a fully loaded baked potato yet doesn't require turning on the oven. It's got all your favorite fixings -- cheese, bacon and sour cream -- but is cooked entirely on the grill!
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
- Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
- Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.
LOADED POTATO BITES
Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
- Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
- Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
LOADED MASHED POTATOES WITH BACON
Mashed potatoes that could be a meal. Hardy, filling, and savory. I started making mashed potatoes this way mainly for my daughter who loves loaded baked potatoes. The first time I tried this was because we were having company for dinner and I was running low on potatoes. It was the hit of the dinner. About a year after I started making them this way, we went to a restaurant that had a similar offering. My daughter said mine was still better.
Provided by Patricia Cox
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay bacon strips in a single layer on the prepared baking sheet.
- Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Leave oven on.
- While the bacon is cooking, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, place in a large mixing bowl, and mash with a fork or potato masher.
- Chop bacon and add to potatoes. Stir in sour cream, Cheddar cheese, green onions, salt, and pepper until well mixed. Transfer to a large casserole dish.
- Bake until potatoes are heated through and cheese is melted, about 45 minutes. Re-mix to blend cheese throughout and serve hot.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 27.7 g, Cholesterol 96.2 mg, Fat 33.2 g, Fiber 2.2 g, Protein 18.3 g, SaturatedFat 18 g, Sodium 619.6 mg, Sugar 0.8 g
EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
- Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g
GRILLED LOADED POTATO ROUNDS
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.
Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 212mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
LOADED POTATO STUFFED BREAD
Make a hearty dish for family and friends with this Loaded Potato Stuffed Bread. Fill pizza dough with bacon, potatoes and cheese in this tasty recipe.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 43m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
- Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
- Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
- Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 3 g, Protein 8 g
POTATOES STUFFED WITH HAM AND GRUYERE
Make and share this Potatoes Stuffed With Ham and Gruyere recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500°.
- Pierce the potatoes with fork and arrange in a circle in microwave oven.
- Cover with damp paper towels.
- Microwave potatoes at high 12 minutes or until done.
- Rearrange after 6 minutes.
- Let stand 2 minutes.
- Split open, lengthwise in half, scoop out pulp, leaving a 1/4 inch shell.
- Reserve shells, set aside pulp.
- Heat butter in a small fry pan over medium high heat.
- Add garlic; sauté 30 seconds.
- Add milk; bring to a simmer.
- Pour milk mixture over potato pulp.
- Add 1/4 cup cheese, ham and remaining ingredients; mix well.
- Stuff shells with potato mixture.
- Sprinkle evenly with 1/4 cup cheese.
- Bake at 500° for 8 minutes or until the cheese begins to brown.
- Recipe can easily be doubled.
MINI TWICE BAKED POTATO SKINS
Mini Twice Baked Potatoes are like appetizer-sized potato skins with the volume turned up. Although this party snack recipe tastes like it took all day, these bacon-studded beauties can be yours in just 35 minutes.
Provided by Meggan Hill
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
- Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
- Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4" layer of potato on the side of each skin.
- Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
- Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
- Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.
Nutrition Facts : Calories 182 kcal, ServingSize 4 pieces, Carbohydrate 20 g, Protein 5 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 17 mg, Sodium 103 mg, Fiber 3 g, Sugar 1 g
LOADED BAKED POTATO SALAD
The steakhouse favorite gets a potluck makeover to become this easy baked potato salad recipe loaded with bacon, cheese, and scallions in a sour cream and mayo dressing.
Provided by Heidi
Categories Side Dish
Time 4h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F.
- Place cleaned potatoes on a baking sheet and pierce 4-5 times with a fork. Lightly coat with olive oil, sprinkle with kosher salt, and cook for 50-60 minutes or until easily pierced with a cake tester or skewer. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the potatoes and cut into 1-inch chunks, discarding the potato jackets. The potato flesh may crumble and get shaggy, and that's okay-transfer it all to a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15-30 minutes or until the potatoes are cooled.
- Meanwhile, cook the bacon in a large skillet or in the oven, drain, and let cool. Crumble into bite-size pieces.
- In a small bowl, mix the mayonnaise and sour cream. Season with the kosher salt and pepper.
- When the potatoes are cool, pour the mayonnaise mix over the potatoes with the crumbled bacon, green onion, and cheddar cheese. Gently fold the ingredients together. Season with more salt and pepper to taste. Refrigerate for 3 hours up to overnight before serving. Store in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 g, Calories 463 kcal, Carbohydrate 29 g, Protein 11 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 608 mg, Fiber 2 g, Sugar 2 g
LOADED HAM & CHEESE POTATO DIPPERS RECIPE BY TASTY
Here's what you need: yukon gold potato, shredded cheddar cheese, cream cheese, bacon, scallion, salt, black pepper, onion powder, ham, cheddar cheese, canola oil, all-purpose flour, large eggs, panko breadcrumbs, shredded parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Appetizers
Yield 20 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mash the potatoes until there are no lumps.
- Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
- Mix until smooth.
- Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
- Lay a 1-inch (2.5 cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
- Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
- Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
- Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
- Place the flour, eggs, and panko into 3 separate medium bowls.
- Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
- Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
- Enjoy!
Nutrition Facts : Calories 937 calories, Carbohydrate 50 grams, Fat 67 grams, Fiber 2 grams, Protein 32 grams, Sugar 3 grams
LOADED POTATOES-STUFFED WITH BACON, CREAM CHEESE, AND SCALLIONS
Kinda like twice baked. I nuked them first but you can bake them. These are loaded with flavor. You can serve as an appetizer or a side.
Provided by Rita1652
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave potatoes till soft about 10 minutes.
- Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
- Mix the scouped potato with the rest of the ingredients mashing the potatoes.
- Fill back into skins and bake 20 minutes at 425 degrees.
Nutrition Facts : Calories 328.8, Fat 26.6, SaturatedFat 13.7, Cholesterol 63.2, Sodium 320, Carbohydrate 16.9, Fiber 1.6, Sugar 1, Protein 6.5
BROCCOLI CHEESE LOADED TWICE BAKED POTATOES
Next time you're craving comfort food, try these Cheesy Twice Baked Potatoes with Broccoli. They're loaded up with plenty of broccoli, cheese, and bacon!
Provided by Katie
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Using a fork, pierce the potatoes all over. Cook the potatoes until tender. (See this link for the instructions I like best for making a perfect baked potato.)
- Or you can simply use the "baked potato" function on your microwave if you prefer.
- Cut the potatoes in half and scoop out the insides into a medium sized bowl.
- Reserve the potato shells and place on a baking sheet.
- Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer.
- Stir in the broth as needed until you reach your desired consistency.
- Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
- Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese.
- Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.
Nutrition Facts : Calories 257 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 363 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- Carefully scoop out flesh from center of each potato into a medium bowl, then add butter, sour cream, chives, green onion whites, half the cheddar, and half the bacon.
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- In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
- Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
- Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
- In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it's pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it's thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
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- Cool slightly, and cut each potato in half lengthwise. Scoop out flesh, leaving a 1/4-inch-thick shell. Combine warm potato flesh, cream cheese, milk, and butter in a medium bowl, and mash with a potato masher until combined. Stir in spinach, bacon, onion, salt, pepper, and 1 cup of the cheese until well combined.
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- In a large pot over medium heat, boil sweet potatoes with salt until tender, about 10-15 minutes.
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