Loaded Baked Potato Slab Pie Recipes

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LOADED POTATO MINI HAND PIES



Loaded Potato Mini Hand Pies image

These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 slices thick-cut bacon, cut into 1/4-inch pieces
3 green onions, chopped
½ pound Yukon Gold potatoes, cut into small cubes
⅔ cup shredded extra-sharp Cheddar cheese
2 tablespoons sour cream
¼ teaspoon ground black pepper
1 (14.1 ounce) package refrigerated pie crusts
1 egg, beaten

Steps:

  • Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  • Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
  • Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
  • Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
  • Brush beaten egg over the pies using a pastry brush.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g

S'MORES SLAB PIE



S'mores Slab Pie image

S'mores get a sheet-pan makeover in this summery treat loaded with marshmallow creme and chocolate pudding atop a buttery graham cracker crust.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 11

3 cups finely crushed graham crackers (46 squares)
3/4 cup butter, melted
1/2 cup granulated sugar
3 1/2 cups milk
2 boxes (3.4 oz each) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
1 cup dark chocolate chips
4 oz (half of 8-oz package) cream cheese, softened
2 jars (7 oz each) Kraft Jet Puffed marshmallow creme
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup coarsely crushed graham crackers (2 squares)

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  • In medium bowl, mix Crust ingredients with fork until well blended. Press evenly in bottom and up sides of pan. Bake 10 to 14 minutes or until set. Cool 10 minutes.
  • Meanwhile, in 4-quart saucepan, cook milk and pudding mixes over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chocolate chips; stir until melted and smooth. Pour into baked crust; spread evenly. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
  • When ready to serve, remove plastic wrap from filling. In large bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed until smooth. Beat in whipped topping. Drop by spoonfuls over chilled pudding layer; spread evenly over top.
  • In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using a fork, drizzle warmed frosting and sprinkle 1/4 cup graham cracker pieces over top.
  • Cut into 4 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 35 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 42 g, TransFat 1/2 g

LOADED BAKED POTATO



Loaded Baked Potato image

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

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

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

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