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Spud-tacular Loaded Potato Recipes

May is National Loaded Potato Month. While classic loaded potatoes with cheese and bacon are incredible, change things up with other apeeling toppings.


Makes 4 potatoes


- 4 very large Yukon gold potatoes

- 3 tablespoons unsalted butter

- 1/4 cup sour cream

- 1 cup shredded cheddar

- 7 slices cooked crispy bacon, chopped

- salt and pepper

- 1/4 cup chopped chives


  1. Clean potatoes, prick them with a fork and bake at 400°F until completely cooked through, around 45 minutes.

  2. Let potatoes cool enough to be handled. Cut a slit lengthwise down each potato and carefully remove the flesh and put into a bowl. Add the sour cream, butter, 1/2 cup of the shredded cheddar, half of the chopped bacon, and salt and pepper to taste. Combine thoroughly.

  3. Evenly distribute the potato mixture back into the potato skins. Cover with remaining cheddar and bacon. Put under the broiler until cheese is melty.

  4. Top with chopped chives, and enjoy!



Image and recipe by Burnett Dairy Cooperative.

Makes 6 servings.


- 4 Russet potatoes, scrubbed

- 5 tbsp olive oil, divided

- 3/4 tsp salt, divided

- 1/2 tsp pepper, divided

- 4 cups sliced mushrooms

- 1 clove garlic, minced

- 1 1/2 cups shredded Wood River Creamery Truffle Cheese, divided

- 2 tbsp chopped fresh chives


  1. Preheat oven to 425°F with baking sheet inside. Cut each potato into 8 wedges lengthwise. Toss together potatoes, 1/4 cup olive oil, 1/2 tsp salt and 1/4 tsp pepper; spread in single layer on heated baking sheet (wear oven mitts while handling hot baking sheet).

  2. Bake, turning once or twice, for 45 to 55 minutes or until potatoes are golden and fork-tender. Meanwhile, toss together mushrooms, garlic, remaining olive oil, salt and pepper. Transfer to baking sheet; bake alongside potatoes for 10 to 12 minutes or until moisture has evaporated and mushrooms are golden.

  3. Transfer half of the potatoes to ovenproof serving dish. Sprinkle with half of the cheese and spread half of the mushrooms over top; repeat layers. Bake for 3 to 5 minutes or until cheese has melted; sprinkle with chives. Serve immediately.



Image and recipe by My Diary of Us.

Makes 4 potatoes.


- 4 Sweet Potatoes

- 5 Cups of Fresh Spinach, washed thoroughly

- 1/4 Cup of Sun-Dried Tomatoes, Chopped

- 2 Cloves of Minced Garlic

- 1 White or Yellow Onion, diced

- 1/2 Cup of Goat Cheese, crumbled

- Salt and Pepper

- 1 Tbsp. Olive Oil


  1. Preheat oven to 400°F/

  2. Line a baking sheet with aluminum foil and pierce sweet potatoes all over with a fork. Place on baking sheet and bake for approximately an hour or until potatoes are soft.

  3. While potatoes are cooking, sauté onion and garlic in olive oil over medium heat for a couple of minutes until onions start to soften. Season with salt and pepper.

  4. Add in spinach half at a time until it's all wilted and season with another sprinkle of salt.

  5. Once spinach has wilted, add in sun-dried tomatoes and warm through.

  6. Once potatoes are tender, cut down the middle and stuff with the spinach and sun-dried tomato mixture.

  7. Finish with crumbled goat cheese on top and serve immediately.


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