LOADED POTATOES RECIPES

LOADED BAKED POTATO RECIPE | ALLRECIPES

Loaded Baked Potato Recipe | Allrecipes image

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 Side Dish Potato Twice Baked Potato Recipes

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

Ingredients

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

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

LOADED BAKED POTATOES RECIPE | ALLRECIPES

Loaded Baked Potatoes Recipe | Allrecipes image

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 Baked Potato Recipes

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 6 potatoes

Number Of Ingredients 9

Ingredients

6 large russet baking potatoes
2 tablespoons canola oil
¾ teaspoon garlic salt
¾ teaspoon chili powder
½ teaspoon ground black pepper
6 tablespoons sour cream
6 tablespoons green onions, chopped
6 tablespoons grated sharp Cheddar cheese
6 tablespoons diced cooked bacon

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, CarbohydrateContent 33.8 g, CholesterolContent 27.3 mg, FatContent 15.3 g, FiberContent 4.4 g, ProteinContent 10.6 g, SaturatedFatContent 5.6 g, SodiumContent 559.2 mg, SugarContent 1.7 g

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