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
POTATO CHIP NACHOS
Don't feel pressured to only eat nachos with tortilla chips if you have potato chips at home! Try our Potato Chip Nachos recipe for a bite of crunchy and cheesy goodness. Switch things up in a deliciously crunchy way!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread chips onto large microwaveable plate; top with cheese.
- Microwave on HIGH 1 to 2 min. or until cheese is melted.
- Top with remaining ingredients.
- Serve immediately.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 11 g
LOADED SWEET POTATO NACHOS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion
Provided by Crystal Hatch
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Evenly slice sweet potatoes into rounds.
- In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Lay rounds flat on a parchment-lined baking sheet and set aside.
- On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- Allow both to cool. Then, shred the chicken using two forks.
- Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams
LOADED POTATO CHIP "NACHOS"
Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
- Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
- Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
- Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.
Nutrition Facts : Calories 628.2, Fat 46.8, SaturatedFat 20.1, Cholesterol 67.1, Sodium 700.9, Carbohydrate 37.3, Fiber 3.6, Sugar 4.5, Protein 16.8
LOADED BAKED POTATO POTATO CHIP NACHOS
Steps:
- 1. Preheat the oven to 400°F. 2. Place the peeled and cubed potato in a small sauce pan, and just cover it with cold water and a pinch of salt. Place the lid on the pot, crank the heat up to high, and cook the potatoes until they are fork tender. 3. To make the mashed potato topping, drain the potatoes and put them back in their hot pot (but not on a lit burner), just so a bit of the excess moisture will evaporate. Then pass the potatoes through a ricer, and add the butter and milk to the potatoes and mix to combine. Season with salt and pepper. If you do not have a ricer, don't despair. Just add the butter and milk to the chunks of potatoes and mash with a potato masher. 4. For the bacon bits, slice each thick-cut strip of bacon in half lengthwise, and then cut the thin strips about every quarter inch to create little squares. Put the bacon pieces into a small sauté pan over medium to medium-high heat, and cook until crisp, but not crisp all the way through, because they will continue to crisp slightly when you melt the cheese in the oven, and you don't want them to burn. Drain on a paper towel. 5. Fill an oven-safe wide plate with the chips. You don't need to use all of each topping; really, when building nachos, it depends on which chips and which dish you end up choosing. So just dollop away to your preference. Begin first with the mashed potatoes, then the extra sharp cheddar cheese, then the bacon bits, and lastly the scallions. Place the plate on a baking sheet, and bake for 10 minutes in the 400°F oven. 6. Lastly, dollop some sour cream over the top of the nachos, and serve straight from the oven, hot and gooey and really, really good.
LOADED POTATO PIEROGI NACHOS
Get everything great about baked potato but in pierogi form with our Loaded Potato Pierogi Nachos. Load up your plate of pierogi nachos with as much sour cream, cheese and bacon bits as your heart desires.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings, 2 topped pierogi each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook pierogies in large saucepan as directed on package, omitting salt; drain. Return pierogies to pan.
- Add butter; toss until butter is completely melted and pierogies are evenly coated with butter.
- Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 10 min. Top with salsa and cheese; bake 5 min. or until cheese is melted.
- Top with remaining ingredients.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0.5948 g, Sugar 0 g, Protein 8 g
LOADED BAKED POTATO CEREAL NACHOS
Chex cereal and potato chips are piled high with toppings for a delicious savory snack perfect for game day!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. In large bowl, mix melted butter and ranch dressing mix. Add cereal; toss to coat. Spread mixture in single layer in pan. Bake 3 minutes.
- Stir in potato chips. Sprinkle evenly with cheese and bacon. Bake 3 to 4 minutes or until cheese is melted.
- Sprinkle with chives. Drizzle with ranch dressing. Serve immediately.
Nutrition Facts : Calories 490, Carbohydrate 29 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
LOADED NACHOS
Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Provided by Brian Genest
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 1h
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g
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