LOADED BAKED POTATO RECIPE | ALLRECIPES
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 Twice Baked Potatoes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 12 loaded potato halves
Number Of Ingredients 10
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, CarbohydrateContent 23.9 g, CholesterolContent 58.2 mg, FatContent 20.7 g, FiberContent 3.8 g, ProteinContent 16.9 g, SaturatedFatContent 11.8 g, SodiumContent 674.6 mg, SugarContent 2.3 g
EASY BAKED PORK CHOPS RECIPE | ALLRECIPES
A baked pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.
Provided by bdld
Categories Baked Pork Chops
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
- Heat the oil in a medium skillet over medium-high heat. Fry the pork chops until the breading appears well browned, about 5 minutes per side. Transfer the chops to a 9x13-inch baking dish, and cover with foil.
- Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and white wine in a medium bowl. Cover the pork chops with the soup mixture. Replace foil, and continue to bake for another 30 minutes.
Nutrition Facts : Calories 457.4 calories, CarbohydrateContent 36 g, CholesterolContent 128.5 mg, FatContent 19.9 g, FiberContent 1.5 g, ProteinContent 29.9 g, SaturatedFatContent 3.9 g, SodiumContent 1142.4 mg, SugarContent 3.4 g
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