LOADED POTATO SOUP I
Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!
Provided by Claire
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
- While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
- Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
Nutrition Facts : Calories 338.3 calories, Carbohydrate 37.6 g, Cholesterol 46.6 mg, Fat 16.6 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 10.4 g, Sodium 169.2 mg, Sugar 8.9 g
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
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
LOADED BAKED POTATO SALAD
Baked potatoes, crispy bacon and sharp Cheddar are tossed in a tangy sour cream dressing to create the ultimate summery potato salad that tastes exactly like the loaded winter favorite. Bake and cool the potatoes the night before to make day-of prep even easier.
Provided by Food Network
Time 3h5m
Yield 6 to 8 servings (about 8 cups)
Number Of Ingredients 9
Steps:
- Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
- Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
- Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
- Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
- Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.
LOADED POTATO
A plain baked potato will seem boring after you've tried a Loaded Potato. The recipe was created by Jill Werle of Saskatoon, Saskatchewan back when she was single. "It goes great with any meat and can even be a quick lunch," informs this field editor.
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients. With a sharp knife, cut an X in the top of the potato; fluff pulp with a fork. Top with cottage cheese mixture. serve immediately.
Nutrition Facts :
LOADED MINI BAKED POTATOES
This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
- Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
- Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
- Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
- Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.
LOADED POTATO SOUP--AND I DO MEAN LOADED!
Not for the faint of heart (or maybe it would make your heart faint)! This is a recipe I adapted from Paula Deen. It can be modified further to be a bit healthier but I wanted to get this tried and true version down.
Provided by MidsummerNightSprite
Categories Potato
Time 1h5m
Yield 3 qt, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In soup pot cook bacon til crispy, remove and set aside.
- Add chopped onion and potato to bacon fat, salt and pepper, and cook through.
- Stir in flour and cook 1-2 more minutes.
- Adjust heat to a low medium.
- Add half and half and milk all at once, stirring occassionally until hot.
- Add shredded cheese and stir until melted (I go one handful at a time cuz I've had weird things happen otherwise).
- Crumble bacon into bits and add back to soup.
- Garnish with green onions, cheese, and bacon.
Nutrition Facts : Calories 921.2, Fat 73.1, SaturatedFat 35.9, Cholesterol 177.8, Sodium 1211.7, Carbohydrate 30.2, Fiber 2.1, Sugar 2.6, Protein 36.4
LOADED POTATOES
Fancy enough for company, these baked potatoes look like you fussed but are really simple to fix. Our home economists sliced each one into a fan, covering them with cheese, bacon and savory seasonings. (For a quick how-to on creating potato fans, turn to page 50.)
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Scrub potatoes. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place on a microwave-safe plate; drizzle with butter. Combine the Parmesan cheese, rosemary, salt and pepper; sprinkle over potatoes and between slices., Microwave, uncovered, on high for 12-18 minutes or until potatoes are tender. Top with cheddar cheese, bacon and onion. Microwave for 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 607mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.
LOADED POTATOES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this creamy ham, veggies and cheese topped red potatoes delicious side dish, that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 8 to 10 minutes or until tender. (Or bake potatoes in 375° oven 1 to 1 1/2 hours.) Let potatoes stand until cool enough to handle.
- While potatoes are cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook mushrooms in Dutch oven 1 minute, stirring frequently; reduce heat to medium. Cover and cook 3 minutes; remove from heat. Stir in ham, green onions and red pepper. Cover and let stand 4 minutes.
- Split baked potatoes lengthwise in half; fluff with fork. Spread 1 tablespoon of the sour cream over each potato half. Top with ham mixture and cheese.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 30 mg, Fiber 5 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 7 g, TransFat 0 g
EASY LOADED BAKED POTATOES (4 WAYS)
It doesn't get an easier than this! This is a great side dish or a lunch with a salad. The humble spud all dressed up!
Provided by Dawn399
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Clean potatoes and wrap with foil.
- Bake for 1 hour or until tender.
- Cut a large X on top of potato and make an opening.
- Load with topping.
- Variation #1 Ham and Alfredo:.
- Pour Alfredo sauce in a sauce pan and stir in ham.
- Cook over medium heat until mixture is hot.
- Spoon mixture over potatoes.
- Variation #2 Broccoli and Cheese:.
- Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
- Spoon mixture over potato.
- Variation #3 Tex Mex:.
- Spoon 2 Tablespoons of salsa on each potato.
- Top with sour cream and guacamole.
- Variation #4 Chili and Cheese:.
- Stir chili and cheese together in a medium sauce pan and heat on medium heat.
- Cook until cheese is melted and spoon mixture over potatoes.
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