Loaded Shoestring Potato Bake Recipe 435

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LOADED BAKED POTATO CASSEROLE

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8



Loaded Baked Potato Casserole image

Steps:

  • Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  • Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
  • Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

LOADED SHOESTRING POTATO BAKE RECIPE - (4.3/5)

Provided by Susan52

Number Of Ingredients 7



Loaded Shoestring Potato Bake Recipe - (4.3/5) image

Steps:

  • Heat oven to 375ºF. Mix cream cheese, soup, sour cream and dressing until blended. Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover. Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-1/2 oz.) condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (28 oz.) ORE-IDA Shoestrings
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
8 slices OSCAR MAYER Bacon, cooked, crumbled

LOADED SHOESTRING POTATO BAKE - MY FOOD AND FAMILY

Layer ranch dressing, sour cream, shoestring potatoes and more for this Loaded Shoestring Potato Casserole. Top with everyone's favorite: bacon!Recipe Type: Recipes by IngredientTotal Time: PT1H25M

Time 1h25m

Number Of Ingredients 7



Loaded Shoestring Potato Bake - My Food and Family image

Steps:

  • Heat oven to 375ºF.Mix cream cheese, soup, sour cream and dressing until blended.Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.Source: myfoodandfamily.com

1 27-oz pkg (8 oz.) philadelphia cream cheese, softened
1 can (10-1/2 oz.) reduced-sodium condensed cream of chicken soup
1 container (8 oz.) breakstone's or knudsen sour cream
1/2 cup kraft classic ranch dressing
1 27-oz pkg (28 oz.) ore-ida shoestrings
1 27-oz pkg (8 oz.) kraft shredded three cheese with a touch of philadelphia
8 slice oscar mayer bacon, cooked, crumbled

EASY LOADED BAKED POTATO CASSEROLE

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9



Easy Loaded Baked Potato Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

LOADED BAKED POTATO

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 Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10



Loaded Baked Potato image

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, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g

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

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



Loaded Baked Potatoes image

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

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

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