loaded potatoes

Loaded Smashed Potatoes

baby potatoes

kosher salt

c. butter

garlic,

black pepper

c. shredded Cheddar

bacon,

Sour cream,

These potatoes were a hit, very nice presentation.  East to prepare. I used baby yellow potatoes.  Delicious!!

Absolutely delicious my family loved it!  I used mini yellow potatoes Yum!

Made these for the first time and my husband said they were the best potatoes he's ever had.  I used mini yellow and red potatoes and some herb seasoning.  Will definitely make again

These were soo good! At first I thought 1lb of potatoes wasn't going to be enough for 3 people but I was more than enough. The potatoes had the best flavor! Amazing!

https://streaming.hearstdigitalstudios.com/63eac4c4-7a79-4131-b747-b023e20808d8/video_rover_16x9_1080p_hd_1573681504_65872.mp4

Loaded Smashed Potatoes are Basically Bite-Sized Potato Skins.

Using your slow-cooker is the easiest way to make loaded potatoes.

Loaded Slow-Cooker Potatoes

Cooking spray

bacon, cooked

green onions,

paprika

Sour cream, drizzling

What type of potato do you most often cook?

Excellent recipe! I didn't have time for slow cooker so I used oven. Added a little butter on top. Cooked at 350 for 1.5 hours. Opened foil and added cheese on top. Left foil open and put back in oven for 5 minutes to melt cheese. Thank you for sharing 😊

followed the recipe as is; however, I used The Little Potato Company Dynamic Duo Creamer Potatoes, 1.5 lbs and then ended up with only one layer. now, I did mix in the salt, pepper and some oil with my hands rather than layering onto the potatoes, then added cheese and the other toppings.

I kept in the slow cooker for around 4.5 hrs on high and then turned down to warm until I was ready to eat and the potatoes were fully cooked through.

Was very nice. I cooked it for 5 hours on low but will shorten the cooking time in future. It was a little overdone.

Made as recipe said, and it turned out delicious! Thank you! Will definitely make again :)

Great recipe but for my crock the cook time was way off. Cooked on high for 5 hours and everything ended up burned.

Yummy recipe!! I followed recipe as is and cooked on high for 2 hours and on low for 30 minutes and potatoes were fully cooked.

For the potatoes it says "halved AND quartered". First, do i half the quarters or should i quarter the halves? Second, do you think if i keep asking questions like this, i can get my wife to snap and make it for me?

If I were ever to do this recipe again I would bake in oven at 350. Or not line slow cooker with foil.

I made it for a shower and planned it to be done about a half hour before I needed it. It was done in less than 2 hours. I had to set it on warm for the rest of the time. The cheese was burnt to the sides. It was overcooked and didn't look the best, but the flavor was good. With cheese and bacon how can you go wrong. I would try it on low for 4 hours next time.

I make this a lot! I also put about 2 cups of ham at bottom of crock pot. Or a couple cups of bacon stores into the potatoes is really good. I use which ever potatoes I have on hand. Lots of cheese right before i serve it.  It's a never fail dish!  And a great one to freeze leftovers and have it in a meal pinch!

Hosted Father's Day dinner and was nervous to try a new recipe for such an important family first. These were ah-mazing! I omitted the garlic and used garlic powder instead and forgot the onions; also used butter-flavored cooking spray on the foil and a glob on butter that melted in througj the middle - #comfort #delicious #MakingAgainSoon!

https://streaming.hearstdigitalstudios.com/7e18ab81-eab0-4622-b8b0-644ba9f93c18/video_rover_16x9_1080p_hd_1541617361_17971.mp4

The best thing about comfort food is not actually have to cook it.

Loaded Slow-Cooker Potatoes Is The Side That Won't Take Up Valuable Oven Space

A playful twist on sweet potatoes, loaded with the Mingle touch!

Loaded Sweet Potato Fiesta with Mingle&#39;s Magic

sweet potatoes

packet TVP (Textured Vegetable Protein)

½ brown onion, diced

garlic

roma tomatoes, diced

tbsp extra virgin olive oil

Mingle's Taco Mexican Fiesta Recipe Base

½ beef-style vegan stock cube

Mexican style 3 Bean mix, drained

tomato paste

tomatoes, cucumber, and avocado, all diced

Lemon juice,

Fresh coriander, chopped

Preheat your oven to 200°C. Give the sweet potatoes a good wash, and give them 4-5 pokes with a fork.

Pop them into the oven and roast for about 45-60 minutes or until they feel soft and fluffy inside.

While the potatoes are roasting, let&#39;s re-hydrate that TVP! Empty the packet into a large bowl. 

Toss in half of Mingle&#39;s Taco Mexican Fiesta Recipe Base and the stock cube.

Pour in 2 cups of boiling water and give it a good stir. Set this mixture aside.

Time for the pan magic! Heat up your olive oil in a frying pan over medium-high heat.

Sauté the diced onion and minced garlic until they&#39;re feeling transparent. 

Toss in the diced tomatoes, cook &#39;em for 2 minutes, then stir in the tomato paste.

Pour in the drained beans with half a cup of water and give it all a stir.

Let it simmer for a couple of minutes, and then in goes the hydrated TVP with the rest of the Mingle&#39;s Taco Mexican Fiesta Recipe Base.

If things are looking a bit thick, add more water until it&#39;s just right.

Want more kick? Add 2 tbsp of Worcestershire sauce (just make sure it&#39;s a vegan one if you&#39;re sticking to the plant-based theme!).

Once your sweet potatoes are perfectly roasted, make a lengthwise cut down their middles. Now, load &#39;em up with your freshly made plant-based Mexican mince.

Jazz up the loaded potatoes with the zesty salsa, a squeeze of lemon juice, and sprinkle with coriander. And if you&#39;re in the mood for some extra flair and protein, go ahead and top with Greek yogurt and/or cheese.

This Loaded Potato Bowl recipe hits all the right notes for us. It's super simple, healthy, easy to adjust and there's something in it for everyone in the family to find interesting.

Loaded Potato Bowl

russet potatoes

broccoli florets

bacon

shredded cheese (such as Colby, Monterey jack, cheddar, etc.)

scallions

sour cream

Scrub potatoes well under cold water and pierce all over with a fork. Bake the potatoes either in a 350°F oven for about 1 hour, or wrap in damp paper towels and microwave for about 5 minutes (both cooking methods may take a bit longer, depending on the size of the potatoes and the appliances). Once cooked, cut a small incision in the potatoes lengthwise to let steam escape. Cool for 5 minutes.

Meanwhile, bring a medium pot of water to a bowl and cook broccoli until tender, 3-4 minutes. Drain and cool at room temperature.

Add bacon to a large skillet (nonstick, cast iron or stainless steel) and cook the bacon over medium heat until crispy, about 6 minutes. Transfer to a paper towel-lined plate and cool for about 5 minutes. Roughly chop.

To assemble a loaded potato bowl, place a potato in a bowl and cut in half lengthwise. Add 1/2 tablespoon of the butter and mash the butter, along with 1/8 teaspoon (about 1 pinch) of the salt, until well combined and light and fluffy. Top with 1/4 cup of the cheese then sprinkle with bacon, broccoli and scallions and dollop with sour cream.

Instant Pot Loaded Potato Casserole is a creamy, cheesy potato dish with bacon, and green onion. It&#39;s family friendly and ready in 30 minutes

Instant Pot Loaded Potato Casserole

potatoes,

½ butter

salt

½ teaspoon ground pepper

water

milk

ranch seasoning mix ((see notes for substitutions))

shredded cheese

green onions, chopped ((green parts only))

Add the scrubbed and chopped potatoes, hot water, and butter to the Instant Pot. Add lid, close sealing lever, and cook at high pressure for 7 minutes. After the pressure cycle is complete, allow to naturally release for 10 minutes then initiate a quick release.

Mash potatoes with a potato masher in the pot. Stir in milk, sour cream, ranch mix, cheese, and half the green onions. Add the bacon and green onion on top as garnish before serving.

If you prefer to serve this as a casserole, add to a casserole dish and bake at 350º for 15-20 minutes. Top with the green onion and bacon.

To serve as a casserole:

We cut butter, used Boursin cheese and ham to sub for cream and bacon. Excellent.

My husband chose this for his Father's Day dinner, and he's had 3 servings so far ?

It was easy to make and best of all delicious and absolutely worth the calories.

Smoked Loaded Cheesy Potatoes are easy to make and pair up with the main dish! Smoke low and slow for amazing flavor! The bacon combines with the cream cheese, butter, and cheese to add flavor! Smoke in a casserole pan for an easy smoked side dish to serve!

Smoked Loaded Cheesy Potatoes

Stick Butter

Pound Bacon

Garlic

Green Onion

Pounds Gold Potatoes

Salt

Pepper

Cups Mexican Cheese

Ounce Cream Cheese

Cup Milk

Sour cream

While you are peeling your potatoes, start a pot of boiling water for your potatoes.

Cut up your potatoes into chunks for easier boiling.

Boil the potatoes until they are ready to be mashed up.

Start your smoker rolling smoke if you aren't already smoking other food.

Strain your potatoes and allow them to drip dry in an over kitchen sink strainer.

Place the butter, cream cheese, bacon, garlic, salt, and pepper in your mixing bowl.

Dump the strained potatoes into the mixing bowl, and start the mixer to mix at low.

Once it has mixed quite a bit, add more milk if needed and add in some cheese.

Spray a casserole pan with a nonstick spray; the pan I cooked in was a 4.8 Quart Pyrex.  If you are using glass, it will be stained, so use one that is okay if it gets stained by the smoker.

Spread the mashed potatoes into your casserole pan and top with more cheese, some bacon, and cut green onions.

Smoke for about an hour if smoking at 225 degrees.  If smoking at a lower temperature, the time will increase, and the cooking time will decrease if smoking at a higher temperature.

You can tell when the casserole is done cooking when the cheese will be melted.

Impress your dinner guests with this show-stopping scalloped potato dome. Thinly sliced potatoes are coated with creamy, layered with bacon and cheese, then and baked until golden and crispy.

Scalloped Potato Dome Recipe by Tasty

heavy cream

butter, softened

yukon gold potatoes, medium

cheddar cheese

bacon, cooked until crispy

chives, finely chopped plus more to serve

puff pastry,

onion powder

garlic powder

parmesan cheese

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.

Slice the gold potatoes to about 5-6 millimeters thick.

In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.

Butter an oven-safe, 8 or 9-inch (20 or 23-cm), stainless steel mixing bowl.

Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch (1-cm) from the top of the bowl.

Place the sliced gold potatoes into the cream, stirring until fully coated with cream.

Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.

After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.

Layer another 2 rotations of gold potatoes.

Place the strips of bacon in a single layer across the potatoes.

Sprinkle the chives in an even layer across the potatoes.

Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.

Place the circle of puff pastry on top, pressing it lightly into the potatoes.

Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.

Cool until the bottom of the dish is no longer warm.

While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.

Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.

Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.

Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.

Transfer the dome to a cutting board, then slice into wedges.

Serve with the cream sauce, a sprinkle of chives.

https://vid.tasty.co/output/68174/landscape_480/1513292588

Top 7 loaded potatoes recipes from across the web

The most viewed loaded potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Loaded Smashed Potatoes

Loaded Slow-Cooker Potatoes

Loaded Sweet Potato Fiesta with Min...

Loaded Potato Bowl

Instant Pot Loaded Potato Casserole

Smoked Loaded Cheesy Potatoes

Scalloped Potato Dome Recipe by Tas...

Top 7 loaded potatoes recipes from across the web

The most viewed loaded potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Loaded Smashed Potatoes

Loaded Slow-Cooker Potatoes

Loaded Sweet Potato Fiesta with Min...

Loaded Potato Bowl

Instant Pot Loaded Potato Casserole

Smoked Loaded Cheesy Potatoes

Scalloped Potato Dome Recipe by Tas...

The most viewed loaded potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine