Loaded Baked Potatoes 4 Ways


Loaded Baked Potatoes 4 Ways

Bacon Cheddar Baked Potato

Servings: 3

INGREDIENTS

3 russet potatoes

2 tablespoons olive oil

2 teaspoons salt

1 cup shredded cheddar cheese, plus more for topping

½ cup scallions, chopped

¾ cup bacon, chopped, divided

½ cup sour cream, plus more for topping

1 tablespoon butter

¼ cup milk

1 teaspoon pepper

Chives, to serve

PREPARATION

  • Preheat the oven to 350°F/180°C.
  • On a baking sheet, oil the potatoes well and sprinkle with salt.
  • Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
  • In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well.
  • Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits.
  • Bake an additional 15 minutes until the cheese is melted.
  • Serve warm with sour cream and chives!

Breakfast Baked Potato

Servings: 3

INGREDIENTS

3 russet potatoes

2 tablespoons olive oil

2 teaspoons salt

1 tablespoon butter

2 ounces cheddar cheese

1 tablespoon bacon, diced

3 eggs

2 teaspoons salt

1 teaspoon pepper

1 tablespoon chives, chopped

PREPARATION

  • Preheat the oven to 350°F/180°C.
  • On a baking sheet, oil the potatoes well and sprinkle with salt.
  • Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
  • Spread butter on the inside of each scooped out potato.
  • Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
  • Bake 25 minutes, until the egg white has cooked through.
  • Serve warm with chives!

Broccoli Cheddar Baked Potato

Servings: 3

INGREDIENTS

3 russet potatoes

2 tablespoons olive oil

2 teaspoons salt

4 ounces cream cheese

1 cup cheddar cheese, plus more for topping

½ cup broccoli, chopped

2 teaspoons salt

1 teaspoon pepper

¼ cup milk

Sour cream, to serve

Chives, to serve

PREPARATION

  • Preheat the oven to 350°F/180°C.
  • On a baking sheet, oil the potatoes well and sprinkle with salt.
  • Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
  • In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
  • Scoop the potato mixture back into the potatoes and top with cheddar cheese.
  • Bake an additional 15 minutes until the cheese is melted.
  • Serve warm with sour cream and chives!
  • Southwestern Baked Potato

Servings: 3

INGREDIENTS

3 russet potatoes

2 tablespoons olive oil

2 teaspoons salt

½ pound ground beef

1 tablespoon taco seasoning

½ cup black beans, drained and rinsed

½ cup tomatoes, diced

1 cup cheddar cheese, plus more for topping

Guacamole, to serve

PREPARATION

  • Preheat the oven to 350°F/180°C.
  • On a baking sheet, oil the potatoes well and sprinkle with salt.
  • Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
  • In a skillet over high heat, add the ground beef with a bit of oil.
  • Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
  • Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
  • In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
  • Scoop the potato mixture back into the potatoes and top with cheddar cheese.
  • Bake an additional 15 minutes until the cheese is melted.
  • Serve warm with guacamole!
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