Loaded baked potatoes
Loaded baked potatoes

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, loaded baked potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. The Same Golden, Crispy Hash Browns You've Always Loved. Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Loaded baked potatoes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Loaded baked potatoes is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook loaded baked potatoes using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Loaded baked potatoes:
  1. Make ready 2 kg potatoes
  2. Make ready Boiling water
  3. Take 2 tbsp cumin seeds
  4. Get 125 g cheese
  5. Prepare 1 red pepper
  6. Get 1/2 medium sized onion
  7. Take Salt
  8. Prepare Black pepper
  9. Take 100 g butter

They are quick to toss together, have a variety of different flavors and ingredients, and are economical to make in bulk. Transfer potatoes to a cutting board, and cut in half. Combine with cheese, sour cream, and a baked potato and you've got the key to an easy weeknight meal. Start With a Potato, and Cook It Just about every baked potato in the United States is made with a russet potato, a starchy variety with a thick, papery skin.

Instructions to make Loaded baked potatoes:
  1. Fill a pan with water and heat until boiling. Then add 3 tbsp of salt to the water. Add in 1 tbsp of cumin seeds and then the potatoes
  2. Cook until fork tender then strain of the water in a colander.
  3. Chop up the pepper and the half an onion into very small pieces. Place them into a tub and shake or mix together
  4. Cut three slices into each potato and wiggle the knife slightly to make a slight gap then stuff the gaps with the pepper and onion mix.
  5. Melt the butter in a pan with a tbsp of cumin until bubbling.
  6. Stuff with grated cheese then spoon the cumin butter over each individual potato
  7. Place into the oven at 180* in the middle for 20 minutes. Then move to the top for around 15 minutes
  8. When cooked remove from the oven and add some butter and sprinkle salt and black pepper over the top. And enjoy!

Combine with cheese, sour cream, and a baked potato and you've got the key to an easy weeknight meal. Start With a Potato, and Cook It Just about every baked potato in the United States is made with a russet potato, a starchy variety with a thick, papery skin. When cooked, the pectin holding the russet's cells together breaks down easily, resulting in a more powdery, granular texture. The loaded baked potato rounds were baked perfectly on the baking stones. I didn't have a baking stone, but a parchment lined rimmed baking sheet does just as well.

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