BACON CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, shredded cheddar cheese, scallions, bacon, sour cream, butter, milk, pepper, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. 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 (110 g) 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 (55 G) of bacon bits.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
BACON-MUSHROOM BAKED POTATO TOPPING
This is a fantastic recipe from a long-gone magazine called Good Food. It is very filling and great if you are on a low-calorie diet.
Provided by Allecia
Categories Pork
Time 14m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Microwave bacon in a microwave-safe dish on high for 2 minutes.
- Drain on a paper towel.
- Add shallot to bacon fat and microwave 1 minute.
- Stir in mushrooms and butter; microwave 1 minute longer.
- Crumble bacon; stir into mushrooms.
- Spoon over a hot, split baked potato.
MUSHROOM JACKET POTATOES
Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
- Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.
Nutrition Facts : Calories 383 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
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BACON-MUSHROOM TWICE-BAKED POTATOES
From bhg.com
Servings 4Calories 344 per servingTotal Time 20 mins
- Prepare Baked Potatoes; cool 10 minutes. Meanwhile, in a 10-inch skillet melt butter over medium heat. Add mushrooms and garlic; cook 5 to 6 minutes or until mushrooms are tender and browned, stirring occasionally.
- Cut a lengthwise slice from top of baked potatoes; discard skin from slices and place pulp in a bowl. Scoop pulp from potatoes, leaving 1/2-inch shells and adding pulp to bowl. Mash pulp. Stir in sour cream, salt, and pepper until smooth. (If needed, stir in 1 to 2 Tbsp. milk to reach desired consistency.) Stir in mushroom mixture, 1/2 cup of the cheese, the bacon, and, if desired, chives. Stuff potato shells with mashed potato mixture. Place in a 2-qt baking dish.
- Bake in the 425°F oven 20 to 25 minutes or until light brown. Sprinkle with remaining 1/4 cup cheese. Bake 2 to 3 minutes more or until cheese is melted.
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