Fully Loaded Scalloped Potatoes Recipes

FULLY LOADED SCALLOPED POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
• Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

ULTIMATE SCALLOPED POTATOES

Steps:

• Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.

LOADED BAKED POTATO

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.

LOADED TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

LOADED SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Generously butter a 3-quart casserole dish.
• Cook the bacon until crispy, reserving 2 tablespoons of the drippings. Drain and crumble.
• Place the butter and bacon drippings in a large microwave-safe dish (I use a 1-quart pyrex measuring cup). Microwave on high until butter is melted.
• Stir in flour and whisk until smooth. Microwave on high for 2 minute, stopping half way through to stir. Slowly whisk in the hot milk. Return to microwave and cook for two or three more minutes on high, stirring occasionally, until mixture thickens slightly. Stir in salt, cayenne, and nutmeg.
• Spread a third of the sliced potatoes evenly in the bottom of the buttered casserole dish. Sprinkle evenly with a third of the cheese, 1/3 cup green onions, and a third of the crumbled bacon. Spread evenly with a third of the sauce. Repeat to make 3 layers, except do not put cheese on the top layer.
• Cover tightly with foil and bake for 1 hour or until potatoes are tender.
• Remove foil and sprinkle remaining cheese on top. Bake until cheese is bubbly.
• Let sit 10 to 15 minutes before serving.