Baked Potato Recipe | How to Make Cheesy Baked Potatoes
Baked potato is a special type of potato dish with a fluffy interior and a crispy skin outside. Baked potato may be served plain or with fillings consisting of cheese, butter, ham, meat , sour cream etc. Baked potatoes are known as jacket potato. In this baked potato recipe , potatoes are baked twice in oven. Potatoes are first perfectly baked in oven and then loaded with a special mixture topped with cheese.
Baked potato ingredients :
6 medium potatoes
1/2 onion, diced
4 gloves Garlic
1/4 sliced red bell pepper
About 200 grams ham (optional)
2 tbsp. oil
Fresh parsley
100 grams cheese
Salt to taste
How to bake potato
Preheat oven to 230*C (450*F). Wash and clean thoroughly the potatoes.
Transfer potatoes to baking sheet, brush the potatoes with oil and salt. Bake for 45 minutes or until tender.
Meanwhile prepare the filling. Dice garlic finely, cut onions into small cubes. Slice the pepper and parsley. Cut the ham into small pieces.
When the potatoes are cooked and cool enough to handle, cut potatoes in half (lengthwise), scoop the inside out of each half leaving about 1/4 inch shell of potatoes flesh and skin. Mash the scooped out potatoes.
In a large frying pan heat the oil over medium heat. Sauté garlic & onion for about 3 minutes until soft. Add ham and stir. Add red pepper, parsley, salt and pepper to taste.
Add mixture to mashed potatoes, stir to combine.
Place the potato shell on the baking sheet and fill with the mixture.
Sprinkle cheese on top.
Bake for 10-15 minutes until potatoes turn slightly brown.
Serve with your favorite dipping sauce or sour cream or alongside a fresh salad.
#bakedpotato #bakedpotatorecipe #perfectbakedpotato
Subscribe LPR KITCHEN :
Loaded Baked Potatoes 4 Ways
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Here is what you'll need!
LOADED BAKED POTATOES 4 WAYS
Bacon Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
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 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 of bacon bits.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Breakfast Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon butter
2 ounces cheddar cheese
1 tablespoon bacon, diced
3 eggs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon chives, chopped
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about 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 save the scooped out insides (for mashed potatoes, etc.).
Spread butter on the inside of each scooped out potato.
Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
Bake 25 minutes, until the egg white has cooked through.
Serve warm with chives!
Broccoli Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 ounces cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
Sour cream, to serve
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about 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 potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Southwestern Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
½ pound ground beef
1 tablespoon taco seasoning
½ cup black beans, drained and rinsed
½ cup tomatoes, diced
1 cup cheddar cheese, plus more for topping
Guacamole, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
In a skillet over high heat, add the ground beef with a bit of oil.
Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with guacamole!
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Life in Joy_Full
Licensed via Warner Chappell Production Music Inc.
Twice Baked Potatoes Recipe
Put your chef coat on and make this homemade restaurant-quality twice baked potatoes that are stuffed up with bacon and cheddar cheese.
A twice baked potato is a baked potato that is hollowed out and stuffing is created with the insides of the baked potato along with other ingredients that are then stuffed back into the hollowed-out baked potato and baked for a second time. This process can take up to 90-100 minutes from start to finish but the end result is nothing short of delicious.
Ingredients for this recipe:
• ½ cup olive oil
• 3 tablespoons sea salt
• 6 large baking potatoes
• 3 ounces shredded cheddar cheese
• 8 diced crisp cooked bacon
• 1/3 cup sliced chives or green onions
• 1/3 cup sour cream
• 1 ½ sticks melted unsalted butter
• sea salt and pepper to taste
Serves 6
Prep Time: 10 minutes
Cook Time: 75 minutes
Procedures:
1. Preheat the oven to 375°.
2. Add the olive oil and 3 tablespoons of salt to a bowl and mix until combined.
3. Coat each potato in olive oil and salt, there will be a lot of oil and salt leftover.
4. Place the potatoes on a cookie sheet tray lined with parchment paper and bake for 60 minutes.
5. Remove the potatoes and let cool slightly. Cut in half or ¾ of the way on the side.
6. Take the potato filling and place it in a mixing bowl and add in the cheese, bacon, green onions, sour cream, 1 stick of melted butter, salt, and pepper, and mix until combined in a stand mixer using the paddle attachment on low speed. Note: save a little cheese and bacon to the side.
7. Stuff each hollowed-out potato shell evenly with the mixed stuffing using a spoon or a piping bag with a large star tip. Transfer the potatoes to a baking sheet tray lined with parchment paper.
8. Brush the remaining ½ stick of melted butter over the top along with the extra cheese and bacon that were set to the side.
9. Bake in the oven at 375° for 15 to 20 minutes or until browned on top.
10. Garnish with any leftover green onions or chives?
Chef Notes:
Make-Ahead: Eat these as soon as they are finished, but you can make these up to two days ahead of time.
How to Reheat: Place them in a pan and bake in the oven at 350° for 12-15 minutes or until warmed.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You can also use different types of cheese instead of cheddar.
If the potatoes are coated in too much salt, feel free to season to your desire.
There will be a lot of salt and olive oil leftover from the baking potatoes.
Feel free to mash the potato stuffing together using a hand masher or beaters.