Best Baked Potatoes With Assorted Toppings Recipes

BAKED POTATOES WITH TOPPING

Baked Potatoes with Topping image

Baked potato toppings can be boring, but this one is jazzy. It's easy, fast and everyone really enjoys it. It makes potatoes a little more special. For added zip, I use Miracle Whip instead of mayonnaise. -Alice DePauw, Defuniak Springs, Florida

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 large baking potatoes
1/3 cup butter, softened
6 green onions, sliced
1/4 cup mayonnaise
2 tablespoons crumbled cooked bacon
1-1/2 cups shredded cheddar cheese

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 20-23 minutes or until tender, turning once. , Meanwhile, in a small bowl, combine the butter, onions, mayonnaise and bacon; set aside. Cut an X in the top of each potato; fluff pulp with a fork. Top each with 3 tablespoons of butter mixture. Sprinkle with cheese.

Nutrition Facts : Calories 560 calories, Fat 26g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 422mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein.

BAKED POTATOES WITH ASSORTED TOPPINGS

Baked Potatoes with Assorted Toppings image

For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires no reheating whatsoever.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 1h15m

Number Of Ingredients 8

Ingredients

4 russet potatoes, scrubbed
Extra-virgin olive oil
Unsalted butter, for serving (optional)
Coarse salt and freshly ground pepper
Thawed frozen broccoli, shredded cheddar, and crumbled cooked bacon
Thawed frozen edamame and corn, thinly sliced red onion, and soy sauce
Black beans, crumbled cooked bacon, plain yogurt, and thinly sliced scallions
Sour cream, sliced radishes, pickled jalapenos, and salsa

Steps:

Preheat oven to 400 degrees with rack in center. Prick potatoes all over with a fork and rub with oil. Place on rack and bake until potatoes are easily pierced with the tip of a sharp knife, about 1 hour. Remove from oven and transfer to a parchment-lined baking sheet.
Split potatoes, pressing ends to create a pocket in each. Add a dab of butter or drizzle with oil; season with salt and pepper. Stuff with desired toppings; return to oven to warm through, if needed (see note, above), about 5 minutes, before serving.

BAKED POTATOES WITH ASSORTED TOPPINGS

Baked Potatoes with Assorted Toppings image

Provided by Food Network

Categories side-dish

Time 55m

Number Of Ingredients 2

Ingredients

6 large baking potatoes
Vegetable oil

Steps:

Preheat oven to 450 degrees. Scrub the potatoes to remove any dirt. Dry the potatoes and prick with a fork. Rub the skins lightly with the vegetable oil. Place the potatoes on a cookie sheet or jelly-roll pan.
Bake potatoes for 45 minutes, or until tender. Split the potatoes and press with your fingers to loosen pulp.
Serve with one or more of the following toppings:
American: shredded American cheese, bacon bits, and cooked broccoli
Italian: pesto sauce and shredded mozzarella cheeses
Sicilian: chopped pepperoni, pizza sauce, and grated Parmesan cheese
Nicoise: flaked tuna, green bean pieces, diced red onion, tomato
Children's: sliced frankfurters and cheese spread

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

Ingredients

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!