FoodDrink

Loaded Oven Potatoes

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Sep
2


I have been making simple oven potatoes for years and they are always a hit, but we decided to take them to the next level and I am soooo glad we did! Inspired by nachos, these loaded oven potatoes will be a favorite for sure. I mean, just look at them!

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For these, think loaded baked potatoes when it comes to the ingredients. You can get as creative as you want, we stuck to the basics- sharp cheddar, green onion, crispy bacon and sour cream. For the potatoes, I get the small white or yellow ones.

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The key to perfection with this dish is the way you cook the potatoes. It is a bit of a process, but totally worth it- so no short cuts!!! Start by placing the potatoes in a large pot of salted boiling water. Cook for 12 minutes.

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After the potatoes have cooked for 12 minutes, drain them.

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Next, place the potatoes back into the pan with the heat off. Cover with a kitchen towel and let them steam for 10 minutes.

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Then, place the potatoes on a large flat surface and let cool for a few minutes before cutting them.

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Cut the potatoes into quarters.

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After you cut the potatoes into quarters, put them in a large mixing bowl to season them. Drizzle on the olive oil.

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Finish seasoning the potatoes with Kosher salt, pepper and garlic powder and toss to make sure they are all coated with the seasoning.

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Next, spread the seasoned potatoes out evenly on a flat baking sheet. Bake in a 450 degree oven for 25 minutes.

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After 25 minutes, flip the potatoes and cook for another 15-20 minutes until they start to turn golden brown.

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While the potatoes finish cooking, get your toppings ready. I shred about 2 cups of sharp cheddar cheese.

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Then I chop up about 8-10 slices of crispy bacon.

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And some fresh green onion

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When the potatoes have finished cooking, you can start assembling the final dish. In a baking dish or casserole dish, start with a layer of the oven potatoes.

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Next, add a layer of the sharp cheddar. I repeat this for about three layers.

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For the final layer, I add some of the crispy bacon.

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Put this under the broiler for about 2 minutes until the cheese starts to bubble.

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Before you serve, top with green onion and sour cream!

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Ingredients

  • 3 lbs small white or yellow potatoes
  • 4 tablespoons olive oil
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese
  • 6 green onions, chopped
  • 8-10 slices bacon, cooked and chopped

Directions

  • Preheat the oven to 450 degrees
  • Bring a large pot of water to a boil
  • Place the potatoes in the boiling water and cook for 10 minutes
  • Drain the potatoes
  • Place to potatoes back into the pot (with the heat off) and cover with a kitchen towel
  • Let the potatoes steam under the kitchen towel for 12 minutes
  • Spread the potatoes out over a large flat surface and let cool for a few minutes before cutting
  • Quarter the potatoes
  • Place the quartered potatoes into a large mixing bowl
  • Season with the olive oil, salt, pepper and garlic powder
  • Toss the potatoes in the bowl to make sure they are all evenly coated
  • Spread the potatoes out onto a large baking sheet
  • Bake at 450 for 25 minutes
  • After 25 minutes, flip the potatoes and bake for another 15-20 minutes until golden brown
  • Assemble the final dish by starting with a layer of the crispy potatoes
  • Next, add a layer of the sharp cheddar
  • Repeat for 3 layers
  • Top with the bacon and place under the broiler for about 1-2 minutes until the cheese starts to bubble
  • Remove from the oven and top with the green onions and some sour cream

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