Best Bacon Topped Loaded Potatoes Recipes

LOADED SCALLOPED POTATOES WITH BACON, CHEDDAR & CHIVES

Steps:

• Position racks in upper and lower third of oven; preheat to 425 degrees F.
• Toss potatoes with oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
• Meanwhile, cook bacon in a large saucepan over medium heat, stirring frequently, until just crisp, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add onion to the pan; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
• When the potatoes are done, remove them from the oven. Preheat the broiler.
• Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/4 cup cheese and 2 tablespoons chives. Add the remaining potatoes, sauce and cheese. Top with the bacon. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes depending on your broiler. Let stand 10 minutes. Serve topped with the remaining 2 tablespoons chives.

BACON-TOPPED LOADED POTATOES

Steps:

• Heat oven to 400°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, stir sauce mix, water, milk, cream cheese and garlic powder with whisk until blended. Stir in potatoes.
• Bake uncovered 30 to 35 minutes or until potatoes are tender. Allow to stand 5 minutes to thicken. Stir; sprinkle with bacon and onions.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

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.

BACON 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 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 potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

LOADED POTATOES

Steps:

• Pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 8 to 10 minutes or until tender. (Or bake potatoes in 375° oven 1 to 1 1/2 hours.) Let potatoes stand until cool enough to handle.
• While potatoes are cooking, spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook mushrooms in Dutch oven 1 minute, stirring frequently; reduce heat to medium. Cover and cook 3 minutes; remove from heat. Stir in ham, green onions and red pepper. Cover and let stand 4 minutes.
• Split baked potatoes lengthwise in half; fluff with fork. Spread 1 tablespoon of the sour cream over each potato half. Top with ham mixture and cheese.

BACON SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 1-qt. baking dish, layer the potatoes and onions. Pour white sauce over the top. Cover and bake at 350° for 65-75 minutes or until potatoes are tender. Sprinkle with bacon.