Baked Potato 3 Ways

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By Cooking Panda


Bacon Cheese Hasselback Potato

Ingredients

  • 2 russet potatoes
  • 1/2 stick butter, melted
  • 20 pieces sliced cheddar cheese
  • 4 slices bacon, cooked and chopped
  • Sliced chives, for garnish
  • Directions

    1) Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.

    2) Place potatoes on 2 chopsticks. Slice the potatoes widthwise without going all the way down to the bottom (that’s what the chopsticks are for!).

    3) Place potatoes on baking sheet and brush with melted butter, making sure to get inside the slices. Bake for 1 hour, or until tender. Remove potatoes and adjust oven to broil.

    4) Place slices of cheese between the slits in the potatoes. Top with bacon. Broil for 3 minutes, or until cheese is fully melted.

    5) Remove from oven, garnish with chives, serve and enjoy!

    Taco Potato

    Ingredients

  • 2 russet potatoes
  • 1/2 pound lean ground beef
  • 1/2 packet taco seasoning
  • Shredded Mexican cheese blend
  • Chopped lettuce
  • Sour cream
  • Guacamole
  • Directions

    1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

    2) Place potatoes on baking sheet and bake for 1 hour. Carefully remove from oven and allow to cool.

    3) While potatoes cool, make your taco beef. In a large skillet, brown ground beef. Drain grease and stir in taco seasoning. Continue cooking until beef is cooked through.

    4) Carefully cut potatoes in half lengthwise, not cutting all the way through. Divide taco meat between potatoes and top with Mexican cheese, lettuce, sour cream and guacamole. Serve and enjoy!

    Chili Potato

    Ingredients

  • 2 russet potatoes
  • 4 tablespoons butter
  • 1 cup shredded Mexican cheese
  • 1 cup chili
  • Sour cream
  • Corn chips
  • Directions

    1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

    2) Place potatoes on baking sheet and bake for 1 hour. Carefully remove from oven and slice lengthwise, not going all the way down. Top each potato with 2 tablespoons butter and 1/4 cup shredded cheese. Broil for 3 minutes, or until cheese and butter are melted.

    3) Remove from oven, divide chili between potatoes, top with remaining cheese, sour cream and corn chips. Serve and enjoy!

    Tags: bacon, Baked Potato, cheese, chili, Hasselback Potato, potato, recipes, Taco
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