Loaded Baked Potato Popcorn Recipes

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LOADED BAKED POTATO



Loaded Baked Potato image

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

6 russet potatoes
12 strips bacon
1 pound broccoli florets
¾ cup diced red bell pepper
½ cup water
1 cup sour cream
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups grated Cheddar cheese
8 green onions, chopped

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 CHIP DIP RECIPE



Loaded Baked Potato Chip Dip Recipe image

All your favorite baked potato flavors packed into a dip! This Loaded Baked Potato Chip Dip is creamy, cheesy and so easy to make. Grab a bag of chips and dig in!

Provided by Aimee Shugarman

Categories     Appetizers

Time 30m

Number Of Ingredients 5

2 packages (8 oz each) cream cheese, softened to room temperature
1 cup sour cream
6 green onions, sliced, divided
2 cups shredded cheddar cheese, divided
3/4 cup cooked and crumbled bacon, divided

Steps:

  • In a mixing bowl, combine cream cheese and sour cream until blended.
  • Add in 5 sliced green onions, 1 cup cheddar, and 1/2 cup cooked bacon bits.
  • Spread mixture in a deep dish pie plate, or similar sized baking dish (about 1-2 qt). Make sure it is microwave friendly (if heating that route) or oven safe (if heating that route).
  • Top with remaining cheese and cook.
  • If microwaving, cover with plastic wrap and cook for about 5 minutes.
  • If cooking in oven, cook uncovered for about 20 minutes in a 375 degree F oven.
  • When done cooking, top with remaining green onions and bacon. Serve hot with potato chips.

Nutrition Facts : Calories 166 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 273 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

LOADED BAKED POTATO POPCORN



Loaded Baked Potato Popcorn image

This is great for game day. Popcorn is mixed with potato chips and seasoned with baked potato topping flavors. From "Everyday with Rachael Ray" magazine.

Provided by threeovens

Categories     Grains

Time 10m

Yield 13 cups

Number Of Ingredients 9

10 cups popped popcorn
3 cups potato chips (4oz)
3 tablespoons salted butter
2 teaspoons onion powder
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 cup cheddar cheese or 1/2 cup gouda cheese, grated
3 tablespoons fresh chives, chopped

Steps:

  • Spread popcorn and potato chips out on a baking sheet.
  • Melt butter and combine with onion powder, sugar, garlic powder, and salt.
  • Drizzle mixture over popcorn and potato chips.
  • Sprinkle with cheese and chives.
  • Use a spatula to toss mixture.

LOADED BAKED POTATOES



Loaded Baked Potatoes image

This is a nice spin on a loaded classic favorite. When the baked potato skin gets left uneaten, then most of the nutrients get tossed. Flavor it up a bit. You'll love it!

Provided by D Nelson

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

6 large russet baking potatoes
2 tablespoons canola oil
¾ teaspoon garlic salt
¾ teaspoon chili powder
½ teaspoon ground black pepper
6 tablespoons sour cream
6 tablespoons green onions, chopped
6 tablespoons grated sharp Cheddar cheese
6 tablespoons diced cooked bacon

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.
  • Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.
  • Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 15.3 g, Fiber 4.4 g, Protein 10.6 g, SaturatedFat 5.6 g, Sodium 559.2 mg, Sugar 1.7 g

LOADED BAKED POTATO & TOPPINGS!



Loaded Baked Potato & Toppings! image

Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It's customizable to any diet and eater.

Provided by Sonja Overhiser

Categories     Main dish

Time 55m

Number Of Ingredients 17

4 russet potatoes
1 tablespoon olive oil
1 1/2 cups purchased pico de gallo
15-ounce can black beans
1/4 teaspoon kosher salt
1 cup canned corn (or thawed frozen)
1 cup guacamole
Shredded cheddar cheese, optional
Fresh chopped cilantro
Sour cream (or cashew cream)
Other topping ideas: Classic: Sour cream, high quality cheddar, chives, optional bacon
Lox: Smoked salmon, chives, cream cheese
Chili: Chili, cheddar cheese, green onion, sour cream
Broccoli Cheddar: Sauteed broccoli, sour cream, cheddar cheese or Vegan Queso
Nacho: Vegan Taco Meat or taco meat, canned refried beans, cheddar cheese or Vegan Nacho Cheese, salsa, sliced green onions, chopped lettuce, pickled jalapenos, crushed tortilla chips
Ranch: Sauteed Vegetables, Homemade Ranch Dressing, chickpeas or shredded chicken, chopped chives
Fajita: Fajita veggies, refried beans or pinto beans, sour cream, shredded cheese

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. (Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods.)
  • Scrub the potatoes and pierce them all over with a fork. Rub each potato with olive oil. Place the potatoes directly on oven rack (with a tray on rack below to catch any dripping oil). Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
  • Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Drain or thaw the corn. Chop the cilantro. Or follow the notes above for other topping ideas!
  • When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Enjoy!

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