Loaded Shoestring Potato Bake My Food And Family Recipes

LOADED POTATO SKIN CASSEROLE

Dig into this Loaded Potato Skin Casserole, a hearty dish that the whole family will love. With baked potato skins, sour cream, ranch dressing, bacon, VELVEETA® and more, you'll want to savor every bite of this Loaded Potato Skin Casserole!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h5m

Yield 18 servings, 1/2 cup each

Number Of Ingredients 8

Loaded Potato Skin Casserole image

Steps:

Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

Ingredients

5 large baking potatoes (3-1/2 lb.)
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. each cracked black pepper and garlic powder
1/2 cup plus 2 Tbsp. KRAFT Classic Ranch Dressing, divided
8 slices OSCAR MAYER Bacon, cooked, divided
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 green onions, sliced, divided
1 cup KRAFT Finely Shredded Sharp Cheddar Cheese

LOADED SHOESTRING POTATO BAKE RECIPE - (4.3/5)

Provided by Susan52

Number Of Ingredients 7

Loaded Shoestring Potato Bake Recipe - (4.3/5) image

Steps:

Heat oven to 375ºF. Mix cream cheese, soup, sour cream and dressing until blended. Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover. Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-1/2 oz.) condensed cream of chicken soup
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Classic Ranch Dressing
1 pkg. (28 oz.) ORE-IDA Shoestrings
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
8 slices OSCAR MAYER Bacon, cooked, crumbled

LOADED BAKED POTATO CASSEROLE

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Loaded Baked Potato Casserole image

Steps:

Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

Ingredients

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced