Loaded Baked Potato Wontons Recipes

FAVORITE LOADED BREAKFAST POTATOES

Steps:

• Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once., When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells., In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream., Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.

LOADED BAKED POTATO

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.

MILE HIGH LOADED BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Use a fork to poke holes in the potatoes and place on a baking sheet. Bake until cooked through, about 1 hour. Use a sharp knife to test for doneness; it should easily cut into the center.
• Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Drain on a towel-lined plate, then crumble and set aside.
• Bring a large pot of lightly salted water to a boil; prepare an ice water bath. Cook the broccoli florets in the boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to the ice bath, then drain again.
• To serve the potatoes, make a cut through the top of each and push both ends together to fluff the potatoes. Season with salt and pepper, then top each with 1 tablespoon butter, a dollop of sour cream, 1/4 cup broccoli, 1/4 cup Cheddar, 2 tablespoons crumbled bacon and 1 tablespoon chopped chives. Return to the oven until the cheese melts, about 10 minutes.

LOADED BAKED POTATOES

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.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

LOADED BAKED POTATO WONTONS

Steps:

• Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.
• Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.
• To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.
• Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
• To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.
• Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.
• Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.