LOADED POTATO CRISPS
These Loaded Potato Crisps are crispy, crunchy and cheesy! Load them up like a baked potato with sour cream and green onion...even add bacon. So good.
Provided by Jo-Anna Rooney
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees.
- Prepare a baking sheet: line it with a piece of tin foil, then generously butter the foil with about 1 tbsp of cold butter. (Trust me, you need to butter it...that way the potatoes won't stick and will come off easily.)
- Leave your potatoes unpeeled, then slice them into 1/2 inch pieces.
- Lay them out on your baking sheet.
- Melt the remaining butter (about 2 tbsp), then generously brush the top of each potato slice with the butter.
- Bake for 25-35 minutes, or until the bottom of the crisp is golden brown. See notes.
- Then flip them over and bake for 10 more minutes.
- After this time, remove the pan from the oven, then evenly sprinkle the grated cheese on to the tops of each potato crisp.
- Put them back in the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly.
LOADED BAKED POTATO CHEESE CRISPS
Try these Loaded Baked Potato Cheese Crisps for a savory appetizer. Top crispy potato chips with cheddar cheese and bacon in this flavorful Loaded Baked Potato Cheese Crisps recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 11 servings, 4 crisps each
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- Combine ingredients.
- Drop into 44 mounds, 1 inch apart, onto parchment-covered baking sheets, using about 1 Tbsp. cheese mixture for each mound. Flatten slightly with back of spoon.
- Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
FULLY LOADED POTATO SKINS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h50m
Yield 20 stuffed potato skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 415 degrees F (200c/gas mark 6).
- The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
- When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.
OVEN-BAKED POTATO CRISPS
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 20m
Yield Six servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees. Use a vegetable peeler to cut the potatoes into long, thin strips. Press between paper towels to dry. Place in large bowl and toss with the olive and chili oils.
- Oil 2 baking sheets well. Arrange as many potato strips as possible on the pans, keeping them in a single layer. Rotate the trays halfway through cooking if your oven heats unevenly. Bake until browned and crisp, about 10 minutes. Repeat until all of the strips are baked. Sprinkle with salt just before serving.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
LOADED POTATO BITES
Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
- Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
- Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.
LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY
Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb
Provided by Hitomi Aihara
Categories Appetizers
Yield 24 sticks
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
- Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
- Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Option 2 - Transfer from oil to drying rack and season with salt.
- Let it cool for a few minutes as they will be HOT.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
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- Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.
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