Loaded Baked Potato Rounds Recipe (2024)

FAQs

What goes with loaded baked potatoes? ›

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.

A loaded baked potato is typically topped with a variety of ingredients such as cheese, sour cream, and bacon, whereas a regular baked potato is often served with just butter and perhaps some salt and pepper.

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.

"I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.

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.

Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked potatoes should be discarded if left out for more than 2 hours at room temperature. So when you get up in the morning and discover a potato in the oven, the only safe thing to do is toss it.

Be it good old russets or orange-hued sweet potatoes, a baked potato can be a perfectly satisfying main course. Rub your potato with olive oil and salt, prick it a few times with a fork, and bake it at 425°F for 45 to 60 minutes, until the skin is crisp and a fork pierces the flesh effortlessly.

In America, these are known variously as loaded potato skins, filled potatoes and twice-baked potatoes.

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

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.

Should you poke holes in potatoes before baking? ›

Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.

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.

Visual signs: The potato skin will start to wrinkle when over cooked. The potato, when wrapped in foil or placed on the bottom of a pan will have a dark brown spot on the bottom, a sure sign of over cooking. Foil traps the moisture in the potato causing the skin to be wet and the inside flavorless or gummy.

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

North America. Many restaurants serve baked potatoes with sides such as butter, sour cream, chives, shredded cheese, and bacon bits.

Our garlic smashed potatoes are a good place to start, but don't be limited by just melted butter, garlic, and thyme. Check out our Buffalo smashed potatoes, our brie smashed potatoes, and our chili oil smashed potatoes for inspo, then go wild. Spuds can truly do no wrong in our book.

Instead of high fat or sodium additions, try small amounts of high flavor cheese such as shredded aged cheddar or blue cheese instead of a cheese sauce. Try low fat or no fat yogurt rather than regular sour cream. Try whipped butter or a spray or fat free spread, or drizzle on some olive oil.