Loaded Baked Potato In All Sorts of Forms!
There’s not much that is more comforting and classic than a baked potato- especially a loaded baked potato! Bacon, cheese and green onions are just a perfect match made in heaven, and when you put them on top of a delicious carb like a baked potato with a little sour cream- it’s just perfect.
So it’s not surprising that there are so many “variations” of a baked potato. Basically- we all love the classic loaded baked potato, and people have recreated it in so many ways!
Mashed Potatoes. The easiest variation by far. Make your favorite, creamy mashed potatoes and load with the classics- bacon, cheese, and green onions! You could put a little sour cream on top, or mix it in with the mashed potatoes to help make them extra creamy! You could easily serve this as a casserole as well- serve the mashed potatoes in a 9x13 pan, broil cheese on the top and sprinkle with bacon and green onions.
Fries. Who says the baked potato actually has to be baked whole? Slice up the potato into fries and make oven-baked French Fries. You can top with sour cream, bacon, cheese and green onions for the ultimate appetizer or game day snack!
Potato salad. A classic dish, but with a new twist! My husband is not a fan of traditional potato salad, but I bet I could get him on board with this version!
Loaded Potato Salad
Author: Jessica (swankyrecipes.com)
Prep time:
Cook time:
Serving size: 5
Calories per serving: 287
Ingredients:
Cook time:
Serving size: 5
Calories per serving: 287
1.5 pounds yellow potatoes
1 cup sour cream
1 cup Cheddar cheese
7 pieces bacon, chopped
5 green onions stalks, diced
2 tablespoons parsley, chopped
1 2 teaspoons dill, chopped
Salt and pepper to taste
Directions:
In a large pot, boil water on stove top. Make a cut all the way around the potatoes with a sharp knife. Place potatoes in boiling pot of water and boil for 20-30 minutes. Cook 7 strips of bacon until crispy then place on paper towel. Chop green onions, parsley and bacon.
Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.
Source: swankyrecipes.com
Drain potatoes and refill pot with cold water. Twist potato skin to remove and place in a large bowl. Slightly mash potatoes, leaving it chunky. Add sour cream, cheese, bacon, onions and parsley to bowl and mix well. Flavors will become enhanced the longer it sits refrigerated.
Source: swankyrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Dip. Another easy way to enjoy the flavor of loaded baked potato goodness! This seems like a super easy dish to put together, but I bet it’ll be a hit at whatever party you serve it!
Loaded Baked Potato Dip
Author: Melissa Sperka
Prep time:
Yield: 4 cups
Serving size: 4
Calories per serving: 278
Ingredients:
Yield: 4 cups
Serving size: 4
Calories per serving: 278
1 16 ounces container sour cream
1 teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons hot sauce
2 cups finely shredded sharp Cheddar cheese
1/3 cup slices fresh chives
1/4 pound bacon cooked and crumbled
black pepper
chives (for garnish)
crumbled bacon (for garnish)
salt and pepper
Directions:
In a medium mixing bowl, whisk together sour cream, garlic salt, onion powder and hot sauce. Add cheese, chives and bacon. Mix well. (Reserve some bacon and chives for garnishing.)
Chill for at least 2 hours or up to 24 hours before serving.
Garnish with reserved bacon and chives and serve with warm waffle fries for dipping.
Source: melissassouthernstylekitchen.com
Chill for at least 2 hours or up to 24 hours before serving.
Garnish with reserved bacon and chives and serve with warm waffle fries for dipping.
Source: melissassouthernstylekitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Fried Loaded Mashed Potatoes Bites. What’s better than a loaded baked potato? A fried loaded baked potato!
Loaded Mashed Potato Bites
Author: Beth Mueller
Prep time:
Cook time:
Serving size: 12
Calories per serving: 176
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 176
4 cups cold mashed potatoes
8 thick slices bacon diced, cooked until crisp, and drained
1 1/2 cups shredded Cheddar cheese
5 greens onions sliced thinly, using the white and 4 inches of green tops
1 cup flour
2 eggs slightly beaten
1 cup plain bread crumbs
oil for deep frying
Directions:
In a large bowl mix mashed potatoes, bacon pieces, cheddar cheese, and green onions.
Place in refrigerator and allow to rest for at least 1 hour. Longer is fine.
Prepare a plate for resting uncooked balls by sprinkling breadcrumbs on a large plate. Set aside.
In a shallow bowl add flour.
In a second shallow bowl add slightly beaten egg.
In a third shallow bowl add the plain breadcrumbs.
Using a cookie scoop, or two spoons, scoop some of the mixture into a ball shape.
Roll the ball in flour and gently shake off excess flour.
Place ball in eggs and roll to coat with egg. Allow excess egg to drip off. Hold ball gently to avoid smashing it.
Place the ball into bread crumbs and roll to completely cover with crumbs.
Place the ball onto breadcrumbs you placed onto the plate earlier.
Continue repeating the steps above until all of the potato mixture has been turned into balls.
Heat oil in a saucepan or deep fryer to 350 Degrees F on a thermometer, or until the end of a chopstick produces bubbles when inserted into the oil.
Drop mashed potato balls into the hot oil without crowding the pan, you will need some room to move them around without smashing them and breaking the seal you created with the triple dip.
Fry until golden brown. 3 to 5 minutes.
Remove from the oil and drain on paper towels or a cooling rack.
Serve immediately with sour cream and/or ranch dressing.
Notes:
Leftovers may be refrigerated and quickly re-fried in hot oil or heated in a microwave for 15 to 30 seconds.
Nutrition provided assumes 1/2 teaspoon bread crumbs, flour, egg and 1/8 teaspoon oil retained per potato bite. Calories provided from these items will vary greatly depending on how much of any one item is retained on the ball prior to and during frying and oil temperature.
Source: peartreekitchen.com
Place in refrigerator and allow to rest for at least 1 hour. Longer is fine.
Prepare a plate for resting uncooked balls by sprinkling breadcrumbs on a large plate. Set aside.
In a shallow bowl add flour.
In a second shallow bowl add slightly beaten egg.
In a third shallow bowl add the plain breadcrumbs.
Using a cookie scoop, or two spoons, scoop some of the mixture into a ball shape.
Roll the ball in flour and gently shake off excess flour.
Place ball in eggs and roll to coat with egg. Allow excess egg to drip off. Hold ball gently to avoid smashing it.
Place the ball into bread crumbs and roll to completely cover with crumbs.
Place the ball onto breadcrumbs you placed onto the plate earlier.
Continue repeating the steps above until all of the potato mixture has been turned into balls.
Heat oil in a saucepan or deep fryer to 350 Degrees F on a thermometer, or until the end of a chopstick produces bubbles when inserted into the oil.
Drop mashed potato balls into the hot oil without crowding the pan, you will need some room to move them around without smashing them and breaking the seal you created with the triple dip.
Fry until golden brown. 3 to 5 minutes.
Remove from the oil and drain on paper towels or a cooling rack.
Serve immediately with sour cream and/or ranch dressing.
Notes:
Leftovers may be refrigerated and quickly re-fried in hot oil or heated in a microwave for 15 to 30 seconds.
Nutrition provided assumes 1/2 teaspoon bread crumbs, flour, egg and 1/8 teaspoon oil retained per potato bite. Calories provided from these items will vary greatly depending on how much of any one item is retained on the ball prior to and during frying and oil temperature.
Source: peartreekitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Soup. I have seen a few different variations of baked potato soups- and it’s one of my favorites! I’m sharing my family’s recipe with you here. It’s super filling, easy to make, and a great one for picky eaters as well! It’s hard to say no to a creamy soup filled with potatoes and bacon ;).
Baked Potato Soup
Easy, filling, and so good!
Serving size: 10
Calories per serving: 387
Ingredients:
Calories per serving: 387
2/3 cup butter
2/3 cup flour
7 cups milk
4 large potatoes, cooked, cooled, peeled, and cubed (about 4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
3/4 to 1 teaspoons salt
1/2 teaspoon pepper
Directions:
In a large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil; stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Makes 2 1/2 quarts
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Bread. What’s better than one carb than TWO carbs? Here’s another fun way to enjoy the flavor of loaded baked potatoes!
Loaded Baked Potato Bread
Author: Gemma Stafford
Prep time:
Serving size: 10
Calories per serving: 215
Ingredients:
Serving size: 10
Calories per serving: 215
3 cups (15oz/426g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups (16floz/450ml) whole milk
1 cup (6oz/170g) sharp cheddar cheese (grated)
1/2 cup (4oz/115g) sour cream
3/4 cup (6oz/170g) mashed potatoes, (homemade or store-bought)
6 slices (4oz/115g) bacon (cooked and crumbled)
4 scallions, sliced thin
1 large egg
1 tablespoon ( 1/2oz/14g) butter (melted)
Directions:
Preheat your oven to 350°F (180°C) then butter a 9-inch springform pan.
In a medium bowl, combine the flour, baking powder, and salt, then set aside.
In another large bowl, combine the milk, cheddar, sour cream, mashed potato, bacon, scallions, and egg.
Add the dry ingredients into the wet mixture then fold all of the ingredients together until JUST combined. Lastly, fold in the melted butter.
Transfer the batter to the prepared pan and bake for roughly 60-70 minutes or until firm to the touch in the middle.
Allow the bread to cool in the pan for 10 minutes then remove from the pan and transfer to a wire rack to cool completely. Note, the bread might fall a little once out of the oven but that is normal.
Once cooled slice and enjoy! Cover and store in an air-tight container at room temperature for up to 3 days. This bread also keeps very well in the freezer for up to 3 weeks.
Source: biggerbolderbaking.com
In a medium bowl, combine the flour, baking powder, and salt, then set aside.
In another large bowl, combine the milk, cheddar, sour cream, mashed potato, bacon, scallions, and egg.
Add the dry ingredients into the wet mixture then fold all of the ingredients together until JUST combined. Lastly, fold in the melted butter.
Transfer the batter to the prepared pan and bake for roughly 60-70 minutes or until firm to the touch in the middle.
Allow the bread to cool in the pan for 10 minutes then remove from the pan and transfer to a wire rack to cool completely. Note, the bread might fall a little once out of the oven but that is normal.
Once cooled slice and enjoy! Cover and store in an air-tight container at room temperature for up to 3 days. This bread also keeps very well in the freezer for up to 3 weeks.
Source: biggerbolderbaking.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Which of these variations are you going to try first?
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
