Loaded Potato Skillet Recipes

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

LOADED POTATO SKILLET

Steps:

• 1. Preheat oven to 425F
• 2. Using a mandoline or a very sharp knife, slice potatoes into thin chips. Pat slices dry with a paper towel. In a large bowl toss potatoes with 2-3 tablespoons of olive oil. Lay out in a single layer on a cookie sheet (may need 2 cookie sheets).
• 3. Sprinkle with salt and pepper. Bake for 10-14 minutes. Checking on them close to 10 minutes, don't let them burn. Remove from oven and place on a wire rack.
• 4. In two single serve cast-iron skillets, (or 1 large one), begin with one layer of baked potato chips. Sprinkle with cheese and bacon bits. Add another layer of chips. Sprinkle with cheese and bacon bits.
• 5. Add another layer of chips and sprinkle with the last layer of cheese and bacon bits. Place the cast-iron skillets into the 450F oven for about 5-6 minutes or until the cheese melts. Remove from oven. Careful, skillets will be very, very hot. Sprinkle with chopped parsley.

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

POTATO SKILLET

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
• Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
• When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

CREAMY CHICKEN AND LOADED POTATOES SKILLET

Steps:

• In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
• Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.

LOADED BAKED POTATO SKILLET DIP

Steps:

• Spray 12-inch skillet with cooking spray; place over medium heat. Add bacon; cook 7 to 9 minutes or until crispy. Using slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 2 tablespoons of drippings.
• Add water, milk and butter to drippings in skillet; heat to boiling over medium-high heat. Reduce heat to low. Stir in potatoes; remove from heat.
• Stir in cream cheese until smooth. Stir in 1 cup of the cheddar cheese, the sour cream and pepper until cheese is melted.
• Garnish with remaining 1 cup cheddar cheese, the green onions, parsley and cooked bacon. Serve with potato chips.

LOADED POTATO

Steps:

• Combine the first five ingredients. With a sharp knife, cut an X in the top of the potato; fluff pulp with a fork. Top with cottage cheese mixture. serve immediately.