LOADED BAKED POTATO SOUP
All the flavors of a loaded baked potato comes together in this comforting soup!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.
LOADED BAKED POTATO SOUP (GLUTEN FREE)
This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do!
Provided by GlutenFreeGirl
Categories Free Of...
Time 21m
Yield 1 cup each, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
- Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
- Slightly crush potatoes with a potato masher.
- Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
- Serve topped with reserved bacon, cheese, onions, and sour cream.
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
EASY LOADED BAKED POTATOES (4 WAYS)
It doesn't get an easier than this! This is a great side dish or a lunch with a salad. The humble spud all dressed up!
Provided by Dawn399
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
LOADED BREAKFAST POTATOES RECIPE BY TASTY
Here's what you need: medium potatoes, onion, bacon, green onion, salt, pepper, taco seasoning, olive oil
Provided by Alvin Zhou
Categories Breakfast
Yield 2 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F (220°C).
- Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
- Bake for 30 minutes, flipping every 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 36 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, Sugar 4 grams
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
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