Loaded Baked Potato Recipes

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 BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

LOADED BAKED POTATOES

Steps:

• Prepare the bacon: Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don't overlap.
• Bake the bacon and scrub the potatoes: Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15-20 minutes. Check the bacon around the 18-minute mark. Some types of bacon cook faster than others. (See How to Make Bacon in the Oven for full details.) While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!) Remove the bacon from the oven; transfer to a paper towel-lined plate.
• Blanch the broccoli: While the potatoes bake, cook your broccoli. Bring a large pot of water to a boil. Add a big pinch of salt to the water to season it. Add broccoli to the water and boil for 3 minutes until the broccoli is just tender, but not mushy at all. Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.
• Reheat the potatoes: Place the stuffed potato back in the oven for 5-10 minutes to really melt the cheese and warm the fillings.
• How to Make Dad Add Home Fries: Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

LOADED BAKED POTATO ROUNDS

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.

LOADED BAKED-POTATO DIP

Steps:

• In a medium bowl, combine sour cream, cheese, scallions, and bacon. Stir in milk; season with salt and pepper. Garnish with more cheese, scallions, and bacon. Serve with potato chips.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

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!

LOADED BAKED POTATOES

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.

EASY LOADED BAKED POTATOES (4 WAYS)

Steps:

• Preheat oven to 375°F.
• Clean potatoes and wrap with foil.
• Bake for 1 hour or until tender.
• Cut a large X on top of potato and make an opening.
• Load with topping.
• Variation #1 Ham and Alfredo:.
• Pour Alfredo sauce in a sauce pan and stir in ham.
• Cook over medium heat until mixture is hot.
• Spoon mixture over potatoes.
• Variation #2 Broccoli and Cheese:.
• Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
• Spoon mixture over potato.
• Variation #3 Tex Mex:.
• Spoon 2 Tablespoons of salsa on each potato.
• Top with sour cream and guacamole.
• Variation #4 Chili and Cheese:.
• Stir chili and cheese together in a medium sauce pan and heat on medium heat.
• Cook until cheese is melted and spoon mixture over potatoes.

JUST LIKE LOADED BAKED POTATOES CASSEROLE

Steps:

• Pre-heat oven to 350.
• Chop cooked cauliflower into very small pieces.
• Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
• Stir in the cauliflower.
• Place in medium baking dish and sprinkle remaining cheese and bacon on top.
• Bake for 20 minutes.
• Sprinkle the remaining green onions on top just before serving.