LOADED BAKED POTATO EGG ROLLS RECIPE - (4.5/5)
Provided by Lsweetnell
Number Of Ingredients 9
Steps:
- Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. You could also bake these for 20 minutes on 350. Serve hot with sour cream for dipping.
BUTTERY BAKED POTATO ROLLS
Provided by Damaris Phillips
Categories side-dish
Time 1h10m
Yield 16 rolls
Number Of Ingredients 11
Steps:
- Special equipment: an instant-read or candy thermometer
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
- Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
- Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
- Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
- Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
LOADED BAKED POTATO ROUNDS
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. -Amanda Digges, South Windsor, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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 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
BAKED POTATO EGG ROLLS #5FIX
5-Ingredient Fix Contest Entry. My inspiration for this recipe came from a recipe I had created about 6 months ago, Cheeseburger Egg Rolls. They became a huge hit with family and friends, so when I was thinking of recipes for this contest it just seemed obvious. Baked Potato Egg Rolls would make the cut in my kitchen. My family is torn as to which they like best, but love them both. I would serve with a sour cream, chive dipping sauce but they stand alone and are YUMMY.
Provided by tonistime
Categories Pork
Time 21m
Yield 8 Egg Rolls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm potatoes about 45 seconds in microwave.
- Add cheese and bacon, mix together.
- Place mixture in wraps, approximately 3 tablespoons per wrap.
- Use finger to wet all eges with water very slightly.
- Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
- Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
- Serve and eat.
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