Loaded Roasted Potatoes Recipes

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LOADED ROASTED POTATOES



Loaded Roasted Potatoes image

These loaded roasted potatoes are delicious oven-roasted potatoes that are loaded with meat and cheese.

Provided by Deliciously Seasoned

Categories     Main Course

Time 1h10m

Number Of Ingredients 14

1 pound baby potatoes, (cut in half)
1 pound ground beef
1 cup onions, (chopped)
3 cloves garlic, (minced)
1 cup frozen corn
¼ cup taco seasoning
¾ cup water
1 cup sharp cheddar cheese, (shredded)
1 cup monterey jack cheese, (shredded)
¼ cup cilantro
1 avocado, (diced)
1 jalapeno, (seeds removed and diced)
sour cream
green onions, (sliced)

Steps:

  • Preheat oven to 400°
  • Lightly spray a 8x8 baking dish with a nonstick cooking spray.
  • Place potatoes in baking dish and roast for 45-50 minutes or until potatoes are tender.
  • While potatoes are roasting, add ground beef, onions and jalapeños to a large skillet or frying pan and cook over medium high heat until meat is no longer pink.
  • Add garlic and cook for another minute or two. Drain and return to pan.
  • Sprinkle taco seasoning over meat and add water and corn. Stir frequently and cook until hot.
  • Remove potatoes from oven and spoon meat mixture over potatoes.
  • Sprinkle both types of cheese over the top and bake until cheese has melted, about 5 minutes.
  • Spoon into individual serving bowls and top with diced avocado, sour cream, cilantro, and green onions, if desired.

ROASTED, SMASHED AND LOADED POTATOES



Roasted, Smashed and Loaded Potatoes image

Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 6

1 pound small red bliss potatoes
6 tablespoons garlic-infused olive oil, divided
Kosher salt and freshly cracked black pepper
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup sour cream
1/4 cup sliced scallions

Steps:

  • Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
  • Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
  • Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.

OVEN ROASTED POTATOES



Oven Roasted Potatoes image

A great roasted potato side dish made with olive oil and herbs.

Provided by JMRYGH

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅛ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  • Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g

LOADED BAKED POTATO SALAD



Loaded Baked Potato Salad image

Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

Provided by Kathy

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 5h

Yield 8

Number Of Ingredients 9

cooking spray
4 pounds potatoes, unpeeled, cut into 1-inch cubes
salt and ground black pepper to taste
1 pound bacon
1 ½ cups shredded Colby-Monterey Jack cheese, divided
1 onion, minced
½ cup sour cream
½ cup mayonnaise
1 bunch chives, diced, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Season potatoes with salt and pepper and spread in the baking pan.
  • Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.
  • Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.
  • Refrigerate salad before serving, 4 hours to overnight.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 45 g, Cholesterol 56.5 mg, Fat 30.2 g, Fiber 5.8 g, Protein 18.5 g, SaturatedFat 11.9 g, Sodium 746.5 mg, Sugar 3.4 g

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 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

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