Baked potato toppings

Access to this page has been denied because we believe you are using automation tools to browse the website. Get baked potato toppings tater on with our best stuffed potato recipe ideas, from bacon-loaded potatoes to cheesy vegetarian twice baked potatoes. A freelance journalist and avid home cook, Cathy Jacobs has more than 10 years of food writing experience, with a focus on curating approachable menus and recipe collections.

Stuffed potatoes are a family favorite recipe that never go out of style. You’ll enjoy this classic recipe for baked stuffed potatoes with bacon that’s sure to become a family favorite. This twice-baked potatoes recipe omits the bacon, for a vegetarian recipe that makes a great side dish to enjoy at family meals. Stuffed baked potatoes with a creamy shrimp filling couldn’t be easier to make, and are a scrumptious twist on the traditional “twice baked” potatoes. Eating this well-seasoned, hearty, flavorful potato salad will remind you of your favorite baked stuffed potatoes or loaded baked potato soup. It’s the perfect salad to serve at a cookout, potluck supper, or tailgating event. If you’re looking for an extra-special potato salad that’s loaded with texture and flavor, this is a great choice.

Continue to 5 of 10 below. These baked potato skins are a favorite pub snack that’s always a hit, and they’re easy to recreate at home. These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the same old mashed potatoes. When does a soup taste like a twice-baked potato?

Continue to 9 of 10 below. Here’s an easy way to enjoy the taste of stuffed baked potatoes, when you’re super busy during the week. Packed with cooked potatoes, cheese, and green onions, this soup will remind you of your favorite stuffed potato skins. Access to this page has been denied because we believe you are using automation tools to browse the website. Learn how to make a perfect baked potato with crispy skin and fluffy insides that’s delicious on its own or with your favorite toppings! A perfect baked potato is hard to beat.

The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. How to Bake a PotatoI like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven.

Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. First, preheat the oven to 425, and line a baking sheet with parchment paper. While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel.

Then, poke the potatoes with a fork a few times to create small holes across their surfaces. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake. Bake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork.

Use oven mitts to remove the hot baking sheet from the oven. Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper! Baked Potato Recipe Tips Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven.