Texas Roadhouse Loaded Baked Potato Recipes

TEXAS ROADHOUSE POTATO

Steps:

• Lay out 2 pieces of foil onto a flat surface. The foil should be enough to cover each potato.
• Wash potato skins thouroughly and dry them, dip in rendered bacon fat, place the potatoes onto each piece of foil and cover in sea salt. Wrap and bake in a 425 degree oven for about 45 minutes to 1 hour.
• Make it a loaded potato and top it with sour cream, cheddar cheese, chives, bacon (crumbled), and Mrs. Dash original seasoning for a really great baked potato, or eat it as is. Either way, it's delicious!

TEXAS ROADHOUSE STYLE BAKED SWEET POTATO

Steps:

• For a quick way to heat your potato poke a hole in the top and microwave it for about 13-15 minutes until its easy to stick a knife into.
• While the potato cooks put the butter into a microwave safe dish.
• Put in the microwave for about 15 seconds until well melted after the potato is done cooking.
• After butter is melted add vanilla, brown sugar, and cinnamon, stir well.
• Slice your cooked potato down the center and then across the sides a few more times.
• Then brush mixture of butter over your potato. Place the sliced marshmallows across the top and broil in either your oven or a toaster oven until marshmallows just start to brown.
• Enjoy!

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.

TEXAS ROADHOUSE LOADED SWEET POTATO RECIPE

Steps:

• Preheat oven to 400 F Rinse a sweet potato under running water (using a vegetable scrubber is good if you plan to devour the potato skin), pat dry, and prick the potato all over with a fork. Line a small baking pan with parchment paper & put your potato on top. Bake for 45-50 minutes for a small or medium size potato or about 1 hour for a large potato. While it's baking, make glaze topping. Combine melted butter, brown sugar, cinnamon, and vanilla. When potato is finished cooking, cut it open lengthwise, be careful, potato will be HOT! Stuff a handful of marshmallows inside. Pour butter/sugar mixture on top of the marshmallows. Then add another handful of marshmallows. Turn oven to broil and put potato back in the oven until the tops of the marshmallows brown. Keep a close eye because this happens fast (about 1 minute). Remove and allow to cool for a few minutes. While waiting you can sprinkle a little cinnamon on top if you would like.

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Steps:

• 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.