baked potatoes

We&#039;ve turned a loaded baked potato dinner into a cozy and delicious soup! Our Loaded Baked Potato Soup is perfect for chilly nights. It&#039;s also the perfect make ahead soup, for busy nights, that you can just warm up and top with as many or as few of your favorite baked potato toppings!

Loaded Baked Potato Soup

russet potatoes (about 1 1/2 pounds), scrubbed clean

unsalted butter, cubed

shallot

all-purpose flour

milk

chicken stock ((can use vegetable stock))

sour cream

salt and pepper

cheddar cheese

bacon (crumbled)

chives

onions

Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.

https://player.vimeo.com/video/467215518?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 1: Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.

Loaded Baked Potato Soup - Step 1

Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.

https://player.vimeo.com/video/467215616?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 2: Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.

Loaded Baked Potato Soup - Step 2

Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.

https://player.vimeo.com/video/467215667?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 3: Place a large pot over medium heat and melt butter. Add shallots and sauté for 2 to 3 minutes. Season with salt and pepper.

Loaded Baked Potato Soup - Step 3

Add flour and continue to cook for 3 to 4 minutes.

https://player.vimeo.com/video/467215706?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 4: Add flour and continue to cook for 3 to 4 minutes.

Loaded Baked Potato Soup - Step 4

Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

https://player.vimeo.com/video/467215729?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 5: Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.

Loaded Baked Potato Soup - Step 5

Pour soup into a blender, blend soup until smooth, about 2 minutes.

https://player.vimeo.com/video/467215823?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 6: Pour soup into a blender, blend soup until smooth, about 2 minutes.

Loaded Baked Potato Soup - Step 6

Pour soup back into pot and stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).

https://player.vimeo.com/video/467215856?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 7: Pour soup back into pot and stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).

Loaded Baked Potato Soup - Step 7

Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.

https://player.vimeo.com/video/467215881?autoplay=1&loop=1&color=3a3b3a&title=0&byline=0&portrait=0&background=1

How to make Loaded Baked Potato Soup. 

Step 8: Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.

Loaded Baked Potato Soup - Step 8

https://www.youtube.com/watch?v=uh-AmGDdadI

FULL RECIPE: https://www.spoonforkbacon.com/loaded-baked-potato-soup/

We've turned a loaded baked potato dinner into a cozy and delicious soup! Our Loaded Baked Potato Soup is perfect for chilly nights. It's also the perfect make ahead soup, for busy nights, that you can just warm up and top with as many or as few of your favorite baked potato toppings!

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Loaded Baked Potato Soup Recipe

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Crispy Hasselback Potatoes with Rosemary and Garlic

Yukon Gold potatoes

bacon grease (or olive oil)

garlic

rosemary

Salt (and pepper)

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.

Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.

Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

https://content.jwplatform.com/videos/ZplibAgp.mp4

With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

Learn how to make the perfectly tender Instant Pot Baked Potatoes in a fraction of the time taken by the oven. Fluffy &amp; creamy. Perfect side dish with any meal. Perfect for family meal preps or parties and potlucks.

How to make the perfectly tender Instant Pot Baked Potatoes

potatoes,

garlic salt

chives or spring onion

tsp crushed black pepper

Air Fryer Baked Potatoes with a crispy crust, nice and fluffy inside, and seasoned to perfection! This is the best baked potato you&#x27;ll ever make or eat!

Air Fryer Baked Potatoes

russet potatoes (medium)

avocado oil

parsley

salt

black pepper

Scrub the russet potatoes clean.

Cover the potatoes with the oil and seasonings.

Massage the seasonings into the potato - you can also pierce them with a fork.

Place the potatoes onto the air fryer basket and air fryer the potatoes at 350 degrees F in an oven style and 400 degrees F in a bucket style.

Cook the potatoes for 20 minutes and then flip the potatoes and cook another 10-15 minutes at 375 degrees F.

Allow the potatoes to cool about 5 minutes before cutting open.

Slice the potatoes open and then push the bottoms of the potatoes in with your fingers to &quot;fluff the potato&quot;.

Serve as desired with your favorite toppings.

https://embed.mediavine.com/videos/wtgdvspi3n0pavoutzqk

Crispy Air Fryer Baked Potatoes with a crispy crust, nice and fluffy inside, and seasoned to perfection! This is the best baked potato you'll ever make or eat!

Baked Potato Dinner Board

large Russet potatoes (baked (link to my recipe))

chili (heated up)

bacon (chopped)

Sour cream

Guacamole

Pico de gallo

Blue cheese crumbles

grated cheese

Roasted garlic and herb butter (Trader Joe’s)

Back truffle butter (Trader Joe’s)

Black Forest ham (chopped)

Cranberry Jalapeno Dip (or a cream cheese dip)

tortilla chips

Bake the potatoes and set aside.

On a large prepared board, in the center, leave a space to add the bowl of the hot chili, right before serving.

Place the chili toppings in small bowls and arrange around the chili bowl area.

Arrange the hot potatoes around the outside of the board.

Right before serving, slice each potato (to make easy for adding toppings). Add the hot bowl of chili to the center. Fill in the open areas with chips!

Serve and enjoy!

https://embed.mediavine.com/videos/yi2lwrza6ardprxprvj1

A delicious Baked Potato Dinner Board with all your favorite toppings, perfect for a casual party! Serve a hot bowl of chili in the center!

These baked potatoes are cooked on the grill, making them a perfect side dish for any grilled protein. Their insides are fluffy and the skins are crisp with a flavorful salt crust. Perfection!

Baked Potatoes on the Grill

neutral oil (like avocado oil)

sea salt (for coating)

potatoes

aluminum foil (for wrapping)

14K Bubbly Rosé (click to buy)

Preheat grill on high for 15 minutes with lid closed to about 350º F (176º C). Wash potatoes and prick all over with fork. Place potatoes, one by one, in a medium bowl and coat all over with neutral oil.

Pour enough salt into another medium bowl to cover the bottom. Transfer oiled potatoes to bowl with salt and turn to coat with a thin layer of salt. Repeat with all potatoes. Place prepared potatoes in microwave and cook on high for 4 minutes.

Wrap microwaved potatoes in two layers of aluminum foil to prevent leaks or flare-ups.

Place potatoes directly on grill grate and shut lid. Keep lid shut the entire time; expect cook time to be a bit longer if lid must open for other items. Grill for 30-40 minutes or until completely soft all the way through. Pierce with a skewer to test for doneness. Skewer should easily pierce potato all the way through with no resistance.

Slice longways down the center of the cooked potato and gently press in ends to open. Use a fork to fluff potato flesh and serve with desired toppings.

These vegan breakfast burritos are loaded with roasted potatoes, avocado, mushrooms, and peppers. They are great for a healthy protein-packed breakfast or brunch! Furthermore, they are easy to make with simple ingredients. Are you tired of eating oatmeal for breakfast? Then try these plant-based savory breakfast burritos!

Vegan Breakfast Burritos

tbsp oil

onion powder

tsp smoked paprika

tsp cumin seeds

Sea salt and pepper (to taste)

avocado (sliced)

kidney beans

green pepper (chopped (or color of choice))

tomatoes (chopped)

oz mushrooms (sliced)

onion (chopped)

cabbage

flour tortillas (gluten-free if needed)

oregano

tsp cumin

smoked paprika

cashew butter

lime

water

garlic powder

Hot sauce

Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Chop potatoes into 1-inch cubes and put them in a bowl. Add the other ingredients for the roasted potatoes.

Toss well to coat and transfer the potatoes onto the lined baking sheet. Bake in the oven for about 30 minutes or until cooked through and golden brown.

Roasted Potatoes

To make the cashew sauce, simply mix all ingredients in a small bowl with a whisk until smooth and creamy.

Cashew Sauce

While the potatoes are in the oven, chop mushrooms, onion, garlic, tomatoes, pepper, avocado, and red cabbage.

Heat 1/2 tbsp oil in a skillet, add onion, mushrooms, and pepper. Cook on medium heat for 5 minutes. Add the spices, garlic, tomatoes and cook for a further 1-2 minutes.

Toast a tortilla (in a pan) and place about 2-3 tbsp each of the veggie mixture, the beans, the roasted potatoes, the avocado, a little red cabbage, and cashew sauce onto the tortilla.

Roll the burrito up by folding the sides inward and the edge closest to you over the filling, pulling tightly.

Once you rolled up all burritos, toast them in a pan for a few minutes until crunchy and golden brown. Enjoy! Check the blog post to find out how to freeze the burritos.

Burritos

https://content.jwplatform.com/videos/rc5boIdx.mp4

One-Pan Buffalo Chicken Potato Bake

carrots

chicken breasts

hot sauce

shredded cheddar

This is a mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.

TANDOORI POTATOES (TANDOORI ALOO / OVEN ROASTED POTATOES)

Potatoes

Yogurt

Green chilies

Garlic

inch Ginger grated

tsp Red chile powder

tsp Dried mint leaves

tsp Turmeric powder

tsp Chat Masala

tsp Tandoori Masala powder

Onion chopped lengthwise

Salt

Chickpea flour

Vegetable oil, to drizzle while cooking

Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.

Step I

In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.

Step II

In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.

Step III

Preheat the oven to 375 degree F.

In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.

You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional)

Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Step IV

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!

Loaded Smashed Potatoes

baby potatoes (2.99)

olive oil (0.32)

Tbsp everything bagel seasoning (0.15)

cheddar (0.85)

sour cream (0.39)

green onions, sliced (0.22)

Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.

Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.

Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it&#39;s relatively flat.

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