Loaded Baked Potato Rounds Recipe (2024)

FAQs

What are good toppings for baked potatoes? ›

Add the butter pats, sour cream, cheese, chives, mushrooms, bacon, tomatoes, avocado, and chili into separate small bowls or plates. Place them on the board first to anchor it. Cut the potatoes in half and place around the board. Serve with salt, pepper, and your favorite seasonings on the side.

Sides are usually optional and customers can order as many or as few as they wish. Baked potatoes that are served with a number of these sides are commonly referred to as loaded potatoes or loaded baked potatoes. These potatoes can themselves be a side item to a steak dinner, or a similar entree.

The best side dishes to serve with baked potatoes are grilled vegetables, steamed broccoli, Caesar salad, roasted Brussels sprouts, sautéed mushrooms, bacon-wrapped asparagus, garlic green beans, chili, coleslaw, roasted tomatoes, spinach and artichoke dip, BBQ chicken, buffalo cauliflower, and Greek salad.

Wrapping potatoes in foil does not hasten baking. On the contrary, since the foil itself has to be heated before the potato begins to bake, cooking times increase slightly. Not only do you get better baked potatoes when you bake them unwrapped, you also save money.

Is it faster to bake a potato in foil? Technically, it could decrease the cook time a little bit, but it's not worth it. Trust us! Wrapping potatoes in foil produces a soggy potato because the foil holds in moisture and steams the potato.

Yes. Eat the skin to capture all the russet potatoes nutrition. The potato skin has more nutrients than the interior of the potato. It has lots of fiber, about half of a medium potato's fiber is from the skin.

People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Is a baked potato enough for dinner? ›

Russet potatoes are very filling, and one potato has just 168 calories. So, if you are careful about the toppings, a baked potato dinner even when served with a salad or vegetable side dish is a very low caloric meal. That got my wheels turning on how many different ways I could make healthy baked potatoes.

The Best Way to Reheat a Baked Potato

The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees. Place potato on a baking sheet or directly on the oven rack, and bake for 15-20 minutes, or until heated through.

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.

If the potato is hard, bake it a little longer. Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven and the skin will get dry. "Another common mistake is letting the potato rest or cool before cutting.

We recommend 400° F. In previous studies with Kitchen Consultants, out of Los Angeles, we raised our baking time suggestions from 45 or 55 minutes to one full hour or when the internal temperature of the Idaho® baked potato reaches 210° F. Baking in foil is NOT recommended, as it steams the potato.

We love cream cheese, everything bagel seasoning, crunchy raw onions, and hot sauce, so we decided to put it all on top of our hasselback-ed baked potato. It's practically a work of art you can eat.

Cheddar, bacon, and sour cream make up the All-American Baked Potatoes. A simple one-dish weeknight meal doesn't get any better than that.

Try these combos for the perfect upgraded baked potato: Broccoli Cheddar Baked Potato = Butter + Steamed Broccoli + Cheese Sauce + Shredded Cheddar + Sour Cream.

Recipe Notes

Favorite Toppings for Baked Potatoes: Classic – butter, sour cream, shredded cheese, bacon, and chives. Irish-Inspired – corned beef, pickled onions, sauerkraut, and white cheddar cheese. Chili-Stuffed – chili, shredded cheese, green onion, and sour cream.