RECIPE FOR LOADED BAKED POTATO RECIPES

LOADED BAKED POTATO SOUP RECIPE | ALLRECIPES

Loaded Baked Potato Soup Recipe | Allrecipes image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories Potato Soup

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, CarbohydrateContent 50 g, CholesterolContent 93.2 mg, FatContent 29.6 g, FiberContent 4.2 g, ProteinContent 22.5 g, SaturatedFatContent 17.2 g, SodiumContent 817.3 mg, SugarContent 11.6 g

LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE - FOOD.COM

Loaded Baked Potato & Chicken Casserole Recipe - Food.com image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

Preheat oven to 500 degrees.
In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
Add potatoes to bowl and allow to marinate for 10 minutes.
Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
Coat baking dish with cooking spray.
Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
Fry bacon and set aside to drain.
Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
Crumble the bacon, grate the cheese, and chop the green onions.
Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
Add fresh green onions before serving.

Nutrition Facts : Calories 652.2, FatContent 37.4, SaturatedFatContent 13, CholesterolContent 114.5, SodiumContent 989.8, CarbohydrateContent 41.5, FiberContent 5.8, SugarContent 2.3, ProteinContent 38

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