Recipes for "loaded potatoes"

Whisk sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized resealable plastic bag and add wings. Seal bag, pressing out air, then toss to coat wings. Chill at least 4 hours and up to 24. Cover remaining sauce and chill.

Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15 to 20 minutes. Drain and let cool, then smash with the palm of your hand or the bottom of a glass to flatten gently. Chill until ready to use.

Preheat oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Build separate foil trays by folding a large piece of foil in half, and folding up the edges to create three trays; one taking up about 1/2 of the sheet to hold the nachos, and 2 smaller trays to hold the wings and smashed potatoes.

Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil trays, spacing evenly. Toss smashed potatoes with olive oil in the other small foil tray and season with salt and pepper. Spread out potatoes; place in oven along with wings. Bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25 to 30 minutes.

While wings and potatoes are roasting, cook bacon in a dry medium skillet over medium, turning occasionally, until crispy, 8 to 10 minutes. Drain on paper towels and coarsely chop; set aside.

Remove baking sheet from oven and increase temperature to 450 degrees F. Turn potatoes so they're browned-side up and use a brush to baste wings with half of remaining ginger sauce.

Arrange 1/2 the tortilla chips on open half of baking sheet. Toss cheeses together and sprinkle half over top of chips. Scatter remaining chips and cheese in a second layer over top. Tent chips with more foil, then place baking sheet back in oven. Bake until cheese is melted and wings are browned and crispy in spots, 5 to 8 minutes.

Remove from oven and let cool slightly. Drizzle wings with remaining ginger sauce, then sprinkle with sesame seeds and scallion. Scatter red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season with more salt and pepper and serve.

Cook turkey bacon in a skillet over medium heat to desired crispness; crumble.

In a large stock pot, combine potatoes and Swanson® Unsalted Chicken Broth. Boil potatoes and broth for about until potatoes are soft, stirring occasionally, 15 to 20 minutes. Remove from heat. Do not discard broth. Add sour cream and ranch seasoning mix. Beat potatoes with a mixer or a mashing utensil until potatoes are mashed to desired consistency and ingredients are well combined, 2 or 3 minutes.

Stir in bacon, Cheddar cheese, and chives.

Preheat the oven to 450 degrees F (230 degrees C).

Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.

Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.

Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.

Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.

Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.

In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.

Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve drippings in skillet. Crumble bacon.

Melt butter in the same skillet over medium heat. Add onion, celery, and garlic; cook until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to a large bowl; stir in mashed potatoes, cheese, flour, egg, mustard, black pepper, and hot sauce to combine.

Heat vegetable oil in the same skillet over medium heat. Drop potato mixture by spoonfuls, flattening slightly; cook until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.

Arrange potatoes in prepared baking pan; season with salt and pepper.

Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.

Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.

Refrigerate salad 4 hours to overnight before serving.

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).

Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.

When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4-inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.

Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.

Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.

Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.

Serve topped with sour cream and green onions.

Preheat oven to 350 degrees F (175 degrees C).

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.

Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.

Bake in the preheated oven until bubbling, 30 to 45 minutes.

Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water, covering potatoes by about an inch. Bring to a boil over medium high heat with the pot partially covered with a lid. Reduce the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to pot.

Meanwhile, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

Break up potatoes with a potato masher or an electric mixer on low speed, add Boursin, butter, Parmesan, and bacon.

Continue mashing, gradually adding half-and-half until all ingredients are well combined and you reach your desired consistency, adding more half-and-half if needed. Season with salt and pepper.

Transfer to a serving dish, garnish with parsley, and serve.