loaded

Loaded No-Bake Cookies

unsalted butter ((1 stick))

sugar

cocoa powder

salt

milk

peanut butter

old fashioned/rolled oats

vanilla

pecans ((walnuts or almonds will work, too))

coconut

In a medium saucepan over medium heat, combine the butter, sugar, cocoa powder, salt, and milk. Bring to a boil, stirring constantly. Once boiling, cook for 2 minutes. Remove from the heat and stir in the peanut butter, oatmeal, vanilla, pecans, and coconut. Stir until combined.

Drop by heaping teaspoonfuls onto wax paper and allow to set and harden. Store in an airtight container.

This is one of those dishes that you could eat as a side or main dish. It's easy to prepare and oh so delicious. I love the smokiness that the bacon and sausage add to the potatoes. The seasonings really help balance out the dish and, of course, the gooey cheese is the perfect topping.

Loaded Fried Potatoes

6-8 red potatoes, diced

onion, chopped

c fresh mushrooms, sliced

pkg smoked sausage, sliced

lb bacon, cooked and crumbled

butter

Tbsp parsley

tsp garlic salt

tsp pepper

c Colby/Monterey Jack shredded cheese

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Roasted Fingerling Potatoes Recipe by Tasty

lb fingerling potato

olive oil

black pepper

rosemary,

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Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.

Thoroughly dry the par-boiled potatoes with a paper towel.

On a cutting board, quarter the potatoes.

Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.

Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.

https://vid.tasty.co/output/88513/landscape_480/1523062633

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us. 

Ultimate Mashed Potatoes Recipe by Tasty

lb yukon gold potato

heavy cream

garlic, crushed

unsalted butter, cubed, cold

black pepper,

chive, finely chopped, for serving

On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.

Cut the potatoes into 1-inch (2 cm) cubes.

Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.

Remove the pot from the heat and strain the cream through a fine mesh sieve.

Drain the potatoes in a colander and transfer back to the pot.

Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the cubed cold butter and salt. Stir to combine.

Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.

Top with freshly ground black pepper and sprinkle with chives and serve.

Easy Broccoli Salad

broccoli

bacon

dry roasted sunflower kernels

cranberries

red onion, finely diced (about 1/4 medium red onion)

cheddar cheese

mayonnaise

white wine vinegar or apple cider vinegar

In a very large bowl, combine the broccoli, bacon, sunflower kernels, cranberries, onion, and cheese. Set aside.

In a small bowl, make the dressing by whisking together the mayonnaise, vinegar, and sugar.

Pour the dressing over the broccoli mixture and toss to combine. Cover and refrigerate for about 1 hour. Toss again before serving.

Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves

Classic Deviled Eggs Recipe by Tasty

eggs

yellow mustard

relish

pepper

paprika

parsley leaves

Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.

Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)

Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Twice-Baked Loaded Potatoes Recipe by Tasty

potatoes

sour cream,

unsalted butter, melted

cheddar cheese, divided

½ cup scallions, thinly sliced, divided

bacon, cooked, crumbled

Rub each potato with 1 teaspoon of oil, and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board, and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

These Garlic Parmesan Breadsticks are the perfect side dish for dinner tonight! Super easy to make and loaded with flavor. Serve with warm marinara and ranch!

Garlic Parmesan Breadsticks

pizza dough (room temperature)

garlic powder

parsley

tsp red pepper flakes

Parmesan cheese (use more if you'd like!)

tbsp extra virgin olive oil

This Crock Pot Loaded Baked Potato Soup is the ultimate creamy comfort food!&nbsp; It is rich and filled with the delicious flavors of baked potatoes.&nbsp; You can add a variety of toppings to customize the soup just how you like it.&nbsp; This makes a nice big batch perfect for a family or serving a crowd.&nbsp;

Crock Pot Loaded Baked Potato Soup

2.5 lbs Russet potatoes

onion (1/2 lb)

chicken broth

garlic

tsp salt

tsp black pepper

oz cream cheese

cheddar cheese (about 1 cup)

Chop the potatoes into 2 in chunks and roughly chop the onion.

Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.

Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream.  Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.

Top with your choice of toppings and Enjoy!

This Baked Potato Soup has a thick and creamy broth that&#039;s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It&#039;s the ultimate comfort food and so easy to make!

Baked Potato Soup

russet potatoes (equal to 2 lbs.)

onion

garlic (minced)

Tablespoon butter

flour

Chicken broth

half and half

sour cream

chives (finely diced)

Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Prep Work

Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.

While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.

Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.

Add garlic and butter and cook 1 more minute.

Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.

Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.

Slowly add the half and half. Bring to a boil, then reduce to a simmer.

Stir in the potatoes, then mix in the sour cream, and pepper.

Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)

Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.

Garnish with chives and bacon, serve!

Cooking Instructions

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614971909/iKC1BJUB5.mp4

This Baked Potato Soup has a thick and creamy broth that's loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It's the ultimate comfort food and so easy to make!

Loaded Baked Potato Salad

lbs red-skinned potatoes

apple cider vinegar

green onions (sliced)

Preheat the oven to 425°F. Wash and cut the potatoes into 3/4-inch cubes.

Place the potatoes on a rimmed baking sheet and drizzle with the olive oil. Stir to coat the potatoes in the oil then sprinkle generously with salt and pepper. Bake for 30 to 35 minutes or until golden brown and tender when pierced with a knife. Allow the potatoes to cool.

In a small bowl, combine the mayonnaise, sour cream, and apple cider vinegar. Mix well.

In a large bowl, toss the cool potatoes with the dressing, cheese, bacon, and sliced onions. Allow to rest in the refrigerator for at least 30 minutes to allow the flavors to develop. Add additional salt and pepper to taste before serving.

I made this for our church BBQ on Sunday, not a bite was left. It was a hit for sure. I left the skin on the potatoes and served the spring onions in a dish on the side. I added French's dried onions too. Delish, I'll be making this again!!

The beauty of this soup recipe is that it&#039;s made in the pressure cooker and uses the most simple ingredients and methods to make such a great dish.  There are no fancy steps, no intimidating soup terminology, just every day ingredients and a slow cooker to make loaded baked potato soup from scratch.

Pressure Cooker Loaded Baked Potato Soup

2.5 lbs Russet Potatoes (washed, peels left on)

onion (about 1/2 lb)

oz sharp cheddar cheese (shredded (about 1 cup))

heavy cream ((or half & half))

green onions (chopped)

Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the electric pressure cooker and set to high pressure for 12 minutes. Natural release for 5 minutes, then quick release any additional pressure.

Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream.  Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.

This turned out very well! Consistency was perfect. Restaurant grade!

I love this one!  I made it vegetarian with the broth and added chopped peppers.  Can you please make this PIn-able?  I cant find the pinterest pin...Thanks!

I make this recipe all the time. I did tweet it a little by adding diced up hard boiled eggs, and using chunks of Velveeta cheese instead of cheddar cheese for in the soup. My family goes nuts over this and we usually have no left overs at all.

I had to double the recipe to feed my boys and there still wasn’t enough!!! THEY LOVED IT!!! Next time I’ll quadruple it!

Made this recipe with the adjustment of doing 1/2 potato and 1/2 cauliflower to lighten it up a bit. Turned out creamy and delicious. Simple and fast!

How to make crispy oven-baked sweet potato in just 3 simple, fuss-free steps for a wonderfully tender and fluffy texture and naturally sweet, lightly caramelized flavor! Once baked, stuffed sweet potatoes make for a delicious, wholesome, filling side dish or light meal!

Oven-Baked Sweet Potato

Sea salt

Black pepper

Vegan butter (or coconut oil)

chickpeas

Vegan sour cream

You can watch the video in the post for visual instructions.Preheat the oven to 400 °F (205 °C). Wash and scrub the sweet potatoes to remove any dirt. Pat them dry afterward.

Place them on a baking sheet (you can line it with parchment paper or foil) and poke several holes in each sweet potato with a fork. Optionally, rub them with a little oil.

Bake them in the oven for about 50-60 minutes, or until they are soft and nicely caramelized. You can test for doneness with a knife.

Stuff with your favorite toppings and enjoy!

https://content.jwplatform.com/videos/VWKRnh6W.mp4

Baked Sweet Potatoes

This nacho fries recipe is loaded with all the goodness you can imagine! Cheesy fries meet vegan &quot;beef&quot; and other flavorful toppings. It&#039;s the perfect dish for families that is fun and easy to make.

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Top Tags

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The most viewed loaded recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine