Who doesn’t love a loaded baked potato? A warm, perfectly baked fluffy potato stuffed with all the best toppings is pretty irresistible.
Table of Contents
Healthy Loaded Baked Potato Recipe
Baked potatoes are a standard accompaniment to a huge, juicy steak, however match them with chicken, meatloaf, and pork. A green salad with velvety dressing finishes the meal. Prevent serving baked potatoes with other starchy meals, such as rice or pasta.
With Chicken BBQ
If you’re searching for a simple weeknight meal, I’ve got you covered. Toss a couple things in the oven when you get home from work and within an hour you’ve got a premium meal prepared to go. It’s called BBQ chicken packed baked potatoes.
- 4 big baking potatoes
- 3 tablespoons olive oil, divided
- salt and ground black pepper
- 2 bone-in skin-on chicken breasts (or 1 rotisserie chicken).
- 1/4 cup BBQ sauce, plus more for garnish.
- 1 cup gruyere cheese, grated.
- 2 shallots, very finely sliced.
- 1/2 cup cilantro.
- 2 scallions, very finely sliced.
- Preheat oven to 425 F
- Scrub potatoes tidy, then poke all over with a fork or knife. Put about 1/2 tablespoon olive oil on each potato and spray freely with salt and pepper
- Wrap each potato entirely in aluminum foil and location potatoes straight on rack in lower of oven
- Prepare for 1 hour till potatoes are crispy on the outdoors and fluffy on the within
- While potatoes are baking, put chicken on a parchment-lined baking sheet
- Drizzle with 1 tablespoon of olive oil and season with salt and pepper
- Roast on oven rack in upper of oven for 45 minutes or till juices run clear and chicken is prepared through. Reserve and let cool
- Eliminate skin from chicken breasts (or rotisserie chicken) and dispose of
- Shred the meat and location in a little bowl. Include BBQ sauce and toss to integrate
- Cut each potato in half lengthwise and season with a little salt and pepper
- Leading with BBQ chicken, shredded cheese, shallots, cilantro, and scallions
- Put a little additional BBQ sauce on the top and serve
The supreme appetiser for loaded baked potato fans is this hearty and flavor-packed Loaded Baked Potato Dip! Did I point out how EASY this is to make?!
Just 10 minutes prep time is all that’s needed. It’s the best appetiser dip for Superbowl Sunday (or any event!).
- 1 (8-ounce) bundle cream cheese, softened
- 1 (8-ounce) container sour cream
- 1 (2.5-ounce) bundle bacon recipe pieces (or 3/4 cup totally prepared sliced bacon)
- 2 cups shredded sharp cheddar cheese, divided (reserve 1/4 cup for topping)
- 3 green onions, sliced, divided (reserve tops of 1 green onion for topping)
- 1/4 cup ready cattle ranch dressing
- 1/2 teaspoon garlic powder
- 1/2 teaspoon newly split black pepper
- 1/8 teaspoon paprika
- Pre-heat your oven to 350 degrees F
- Stir together cream cheese, sour cream, bacon, cheddar cheese, green onions, cattle ranch dressing, garlic powder and pepper in a big bowl up until integrated
- Spoon into an oven-safe meal and spread uniformly. Sprinkle with reserved cheddar cheese
- Bake for 30 minutes, or up until hot and bubbling around edges
- Eliminate from oven and spray with paprika and scheduled chopped green onions. Serve warm
This potato pizza has all the tastes of a traditional loaded baked potato– tender potatoes, garlic, oregano, onion, cheese, bacon, sour cream and green onions– in hand held type!
It’s the simplest method to enliven pizza night and your household will most definitely be requesting for seconds!
- 1 pound. pizza dough (or half my no knead pizza dough recipe)
- 2/3 cup sour cream + more for serving
- 3/4 teaspoon oregano
- 6 cloves garlic, minced
- 1/2 pound infant red potatoes, sliced 1/8? -1/ 16 thick
- 1/2 red onion, very finely sliced
- 3 cups mozzarella cheese
- 8 oz. crispy, collapsed bacon
- 4 stalks very finely sliced green onion
- Kosher salt
- fresh split pepper
- cornmeal for cleaning
- Heat oven to 550 degrees. Present your pizza dough into 2 (10-12 inch) circles
- Dust a baking sheet with cornmeal and location crust on pan. Poke everything over with a fork. Bake for 5 minutes
- Divide sour cream uniformly in between both pizzas, spreading it an even layer. Leading with minced garlic
- Spread 1 cup of cheese throughout each pizza crust in an even layer
- Divide the sliced up potatoes in between the 2 pizzas, positioning them in a single layer, a little overlapping
- Sprinkle potatoes with oregano, and a big pinch of salt and pepper. Leading with sliced up red onion
- Divide staying cheese equally in between the 2 pizzas
- Bake for 12-14 minutes or till the cheese on top is simply beginning to melt and the edges are getting golden brown and crisp
- Get rid of pizzas from oven and divide collapsed bacon in between them. Bake for another 4-5 minutes
- Garnish pizza with very finely sliced green onion and a drizzle of sour cream!
Loaded Baked Potato Chicken Casserole
- 3– 4 medium russet potatoes, scrubbed and diced little (about 1.5 pounds. or 4 1/2 cups)
- 1 pound. boneless, skinless chicken breasts, diced
- 4 pieces bacon, prepared crisp, cooled and collapsed
- 1 1/2 cups shredded cheddar cheese
- 4 green onions, sliced (green parts just for low-FODMAP/low-fructose)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup whipping cream (usage 1/2 cup lactose-free milk blended with 1 tablespoon gluten-free flour for low-FODMAP)
- 2 tablespoons saltless butter, cut into little pieces
- Heat oven to 350 degrees F. Lightly grease a 9? x 9? baking pan or casserole meal
- Spread half of the diced potatoes in bottom of pan (see note listed below on parboiling the potatoes *)
- Location the diced chicken breasts uniformly on top. Season chicken with 1/4 teaspoon each salt and pepper
- Sprinkle with half the bacon falls apart, 1/2 cup of the cheese, and half the green onions
- Spread out the staying diced potatoes on top, followed by the staying bacon, another 1/2 cup cheese, staying green onions and another 1/4 teaspoon each salt and pepper
- Put whipping cream (or lactose-free milk and flour mix) over top of casserole and after that dot with the butter
- Cover with aluminum foil and bake in the preheated oven for 1 hour
- Reveal and bake another 30 minutes. In the last couple of minutes of baking, spray with the staying 1/2 cup cheddar cheese and bake till melted. Serve
Loaded Baked Potato Bar
Looking for something enjoyable and simple to make for the Super Bowl Party? Everybody enjoys Baked Potato Bar night at our home.
- 6 entire potatoes – scrubbed and cleaned up
- 4 lots of broccoli – steamed
- 1 c. sour cream
- 8 pieces of bacon – prepared & fallen apart
- 4 green onions – sliced
- 1 c. shredded cheese (such as Colby jack)
- 2 T. butter
- Homemade cheese sauce
- 2 T. butter
- 2 T. flour
- 1 c. milk
- 1 1/2 c. shredded cheese
- salt and pepper to taste
- Location cleaned up and punctured potatoes in aluminum foil. Include a teaspoon of butter on each and cover with foil
- Location in the oven and bake at 350 for 1 hour – or up until soft
- While potatoes are baking, prepare broccoli and bacon
Homemade Cheese sauce
- Melt butter in a pan over medium heat
- Include flour then blend for one minute
- Gradually blend in milk then season with salt and pepper
- Stir and prepare up until thickened, about 4-5 minutes
- Get rid of from heat, then include cheese and stir up until melted and smooth
- Season with extra salt and pepper if essential. Serve instantly on top over potatoes. Include your preferred fixin’s!
Loaded Baked Potato Chips
We like potatoes in all types. Generally, they’re mini, bite-size baked-potato pieces topped with all the repairings. You can serve them on video game day or at a celebration or as an afternoon treat
- 5 medium red potatoes
- 3 tablespoons extra-virgin olive oil
- Salt and newly ground black pepper
- 6 pieces prepared bacon, fallen apart
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons sliced chives
- Pre-heat the oven to 425 ° F
- Line a baking sheet with parchment paper
- Slice the potatoes into 1/4- inch-thick rounds
- Brush both sides with olive oil and organize in a single layer on the ready flat pan
- Season the potatoes with salt and pepper, and roast up until they start to turn golden brown on the base, about 15 to 20 minutes
- Turn the potatoes over and roast up until they are golden on the other side, 12 to 15 minutes more
- Get rid of the tray from the oven and leading each piece of potato with 1/2 – 1 teaspoon of collapsed bacon. Leading with 1 teaspoon of cheddar cheese, and after that go back to the oven
- Bake till the potatoes are golden brown and the cheese is melted, 6 to 8 minutes
- Let the potatoes cool for 5 to 10 minutes, then garnish each with 1/2 teaspoon sour cream and 1/4 teaspoon chives. Serve warm or at space temperature level
Loaded Baked Potato Crock Pot
This Crock Pot Loaded Baked Potato Soup is the supreme velvety convenience food! It is abundant and filled with the tasty tastes of baked potatoes.
- 2.5 pounds Russet potatoes
- 1 little onion (1/2 pound)- I utilize yellow or white in this recipe
- 2 cups chicken broth- You can utilize low salt if preferred or make your own chicken broth extremely quickly
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cream cheese
- 4 oz shredded sharp cheddar cheese
- 1.5 cups whipping cream- This will be on the aisle with the milk and be identified either whipping cream or heavy light whipping cream
- Slice the potatoes into 2 in portions and approximately slice the onion
- Include the potatoes, onion, chicken broth, garlic, salt, and pepper to the crockery pot and cook on high for 4 hours or low for 6-8 hours
- Once it is done cooking open the cover and include the cream cheese, cheddar cheese, and cream
- Utilize a potato masher to mix the soup together for a really somewhat chunky loaded potato soup, or an immersion mixer for a very smooth loaded potato soup
- Leading with your option of garnishes and Enjoy
Loaded Baked Potato with Steak
Your household will flock to the cooking area when they smell of these excessive spuds.
We loaded them with a bounty of spinach, plus a tasty mushroom mix that would go excellent spooned over your preferred steak.
- 4 (5-oz.) russet potatoes
- 1/4 cup 1% low-fat milk
- 2 tablespoons saltless butter, divided
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 tablespoon olive oil 8 ounces cremini mushrooms, sliced
- 2 teaspoons approximately sliced fresh thyme
- 1/2 cup saltless beef broth
- 2 teaspoons sherry vinegar
- 2 teaspoons lower-sodium Worcestershire sauce
- 2 garlic cloves, very finely sliced
- 10 ounces fresh child spinach
- 8 ounces shredded smoked brisket, warmed
- 1 ounce blue cheese, collapsed (about 1/4 cup)
- 1/4 cup crispy fried onions (such as Frenchs)
- Puncture potatoes all over with a fork; put on a plate
- Microwave potatoes at high in 3 (5-minute) periods till tender
- Cut in half potatoes; dig potato pulp into a big bowl, leaving a 1/4-inch border around skin; set halves aside
- Include milk, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper to potato pulp; mash till smooth. Cover to keep warm
- Heat oil in a medium frying pan over medium-high
- Include mushrooms and thyme; cook, stirring periodically, till browned, 6 to 7 minutes
- Include broth, vinegar, and Worcestershire; give a simmer, and cook up until liquid is minimized by half, about 2 minutes
- Stir in 1 1/2 teaspoons butter and staying 1/4 teaspoon pepper
- Transfer mushroom mix to a little bowl; cover to keep warm. Clean frying pan tidy
- Return frying pan to heat over medium-high
- Include garlic and staying 1 1/2 teaspoons butter; cook, stirring continuously, up until garlic is somewhat golden, about 30 seconds
- Include spinach in batches, letting each batch cook down somewhat prior to including the next
- Cook, tossing continuously with tongs, till liquid has actually vaporized, about 2 minutes
- Stir in staying 1/4 teaspoon salt. Transfer to bowl with potato pulp; stir to integrate
- Divide potato mix uniformly amongst potato halves
- Leading uniformly with brisket, mushroom mix, cheese, and onions
Italian-Style Loaded Baked Potato
But what if it was packed with as much nutrition as it has flavor? I had both nutrients and taste in mind when I created this Italian-Style Loaded Baked Potato.
It combines all the flavors you love in lasagna (think creamy cheeses, marinara, and Italian herbs) with a classic baked potato. The best part is it takes just minutes to make!
- 1 medium Russet potato
- 1/2 cup low-fat cottage cheese
- 1 cup baby spinach
- 1/4 cup marinara sauce
- 1 tablespoon shredded mozzarella cheese
- Italian herb blend, to taste
- Poke a few holes into the potato with a fork
- Microwave on high for 4-5 minutes, or until baked
- Meanwhile stir together the cottage cheese, baby spinach, and marinara sauce
- Slice the potato open, fluff with a fork, and stuff with the cottage cheese mixture
- Sprinkle with the mozzarella and Italian herb blend, to taste
- Microwave on high for another minute, or until cheese melts and everything his heated through. Enjoy!
- Makes 1 serving
Nutrition facts per serving: 300 calories, 3.5g fat, 2g saturated fat, 770mg sodium, 50g carbs, 20g protein, 25% Daily Value (DV) vitamin A, 45% DV vitamin C, 30% DV calicum, 20% DV iron.
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