Bacon Cheddar Baked Potato Recipe By Tasty

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

CHICKEN BACON RANCH BAKED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• With a fork, poke the potatoes.
• Place the potatoes on a plate and microwave for five minutes on each side.
• In a bowl mix the chicken, ranch dressing, bacon, and cheddar cheese.
• Carefully place the potatoes on a baking sheet, and slice them half way down.
• Fill the potatoes with the chicken mixture.
• Top with more cheddar cheese.
• Bake for 20 minutes or until cheese is melted.
• Top with sour cream and scallions.
• Enjoy!

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

BREAKFAST BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. 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.
• Enjoy!

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

LOADED HASSELBACK POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. 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.
• Enjoy!

MULTI-COOKER BACON AND CHEDDAR POTATO SKINS

Steps:

• Place wire rack and 1 cup water into inner pot of a large multi-cooker. Scrub potatoes under running water; pierce multiple times with a fork and set on wire rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start. , Quick-release pressure. Remove potatoes and wire rack; discard cooking juices. Wipe insert clean. , When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-in. shell (save pulp for another use). Combine oil, salt, garlic powder, paprika and pepper; brush over both sides of skins. Sprinkle with Parmesan cheese. , Place wire rack into inner pot. Arrange potatoes, skin side down, in a single layer on rack. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 7 minutes. Start., Sprinkle shells with bacon and cheddar cheese. Air-fry and additional 2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.