Best Loaded Baked Potato Cheese Crisps Recipes

LOADED POTATO CRISPS

Steps:

• Preheat your oven to 425 degrees.
• Prepare a baking sheet: line it with a piece of tin foil, then generously butter the foil with about 1 tbsp of cold butter. (Trust me, you need to butter it...that way the potatoes won't stick and will come off easily.)
• Leave your potatoes unpeeled, then slice them into 1/2 inch pieces.
• Lay them out on your baking sheet.
• Melt the remaining butter (about 2 tbsp), then generously brush the top of each potato slice with the butter.
• Bake for 25-35 minutes, or until the bottom of the crisp is golden brown. See notes.
• Then flip them over and bake for 10 more minutes.
• After this time, remove the pan from the oven, then evenly sprinkle the grated cheese on to the tops of each potato crisp.
• Put them back in the oven and bake for about 5 more minutes, or until the cheese is melted and bubbly.

LOADED BAKED POTATO CHEESE CRISPS

Steps:

• Heat oven to 375°F.
• Combine ingredients.
• Drop into 44 mounds, 1 inch apart, onto parchment-covered baking sheets, using about 1 Tbsp. cheese mixture for each mound. Flatten slightly with back of spoon.
• Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

LOADED POTATO CHIP DIP RECIPE BY TASTY

Steps:

• Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
• Add in the cheddar cheese and stir until well-blended.
• Lastly, add in the crumbled bacon and the green onions and stir.
• Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
• Enjoy!

LOADED BAKED POTATO

Steps:

• Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
• Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
• Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
• When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
• 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.
• Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.

LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE

Steps:

• For the loaded baked potatoes: Preheat the oven to 425 degrees F.
• Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
• For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
• Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
• After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
• Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
• Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.