What is the difference between loaded potatoes and baked potatoes?

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.

Is a loaded baked potato healthy?

Russet potatoes are very filling, and one potato has just 168 calories. So, if you are careful about the toppings, a baked potato dinner even when served with a salad or vegetable side dish is a very low caloric meal .

Do you eat the skin on a loaded baked potato?

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.

Why are restaurant baked potatoes so good?

People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air .

Should baked potatoes be wrapped in foil?

"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.

What does poking holes in baked potatoes do?

Your pokes will expose the potatoes to oxygen and the potatoes will turn black wherever the fork tines pierced the skins . It is very infrequent that a potato will burst from baking if you put it in the oven when you first turn it on so that it has a chance to come to temperature.

Should potatoes be covered when baking?

Skip the foil ! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.

What's on a Wendy's loaded baked potato?

Hot and fluffy potato topped with Wendy's signature meaty, flavorful chili, rich, creamy cheese sauce, and shredded cheddar . This spud's your best bud.

How long can a loaded baked potato sit out?

Cooked potatoes should be reheated to a minimum of 165 F before eating to kill any bacteria. At room temperature, potatoes that have been cooked quickly grow bacterial colonies that cause them to spoil after 2-3 hours .

What does loaded potato mean?

In America, these are known variously as loaded potato skins, filled potatoes and twice-baked potatoes . In Great Britain, toppings or fillings include baked beans, curried chicken, coronation chicken, chili con carne, tuna and prawn, and in Scotland even haggis is used as a filling for jacket potatoes.

What's the difference between a baked potato and a normal potato?

A baked potato is a regular potato that has been baked as opposed to boiled or fried , and any variety of potato can be baked. If you like the skin (I do), then eat it - it's healthy.

How do you soften potatoes for loaded potatoes?

Position a large rack inside a large rimmed baking sheet. Place the potatoes on the rack and bake for 45 to 55 minutes or until the potatoes are soft when pressed with your fingers . Remove the potatoes from the oven and let cool for 20 minutes.

Loaded Baked Potatoes (2024)

Published: Dec 14, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 961 words. · About 5 minutes to read this article.

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Loaded baked potatoes are a classic comfort food that the entire family will enjoy. Fluffy, perfectly baked potatoes are filled with toppings like butter, bacon, cheddar cheese, sour cream, and chives.

Who doesn't love a loaded baked potato? They're easy to pop into the oven and bake until fluffy and tender. Then they can easily be customized with your favorite toppings.

Make a batch of loaded baked potatoes for the next weeknight family meal. Once the potatoes are done baking, set out a toppings bar and let everyone assemble their own. It's a great dinner for picky eaters - let them pick their own favorite add-ons!

We've topped our loaded potatoes with butter, sour cream, shredded cheese, bacon, and chives. Feel free to get creative and add your favorites to the mix.

Ingredients and substitutions

Potatoes- I highly recommend using russet potatoes. They are low in moisture and high in starch, meaning they'll bake up light and fluffy in the oven. Russet potatoes may also be labeled as Idaho potatoes in the US. Sweet potatoes would also work as an alternative in this recipe.
Salt- You'll need two tablespoons of salt to make a brine. Not all of this salt will make its way onto your potatoes, so don't worry about them turning out "salty".
Water- Used to make a brine - simple tap water is fine.
Toppings - Butter, salt, pepper, sharp cheddar cheese, sour cream, bacon, and chives - feel free to use your favorites!

Tips and tricks

Potato size- Choose medium potatoes that are all about the same size - around 8 to 10 ounces is ideal for this recipe. This way, your potatoes all finish cooking at the same time. Larger potatoes take much longer to cook through.
Scrub your potatoes- Give your potatoes a quick scrub under running water before beginning. Potatoes are often coated in dirt and debris that washes off easily.
Prick with a fork- Prick each potato about 6 times with a fork - about ¼ to ½ inch deep. This helps prevent your potatoes from exploding in the oven.
Do not wrap in foil- Wrapping potatoes in foil traps moisture inside, causing the potatoes to turn out soggy. We want that moisture to escape to create a crisp skin and fluffy interior.
Testing for doneness- I highly recommend using an instant-read thermometer if you have one on hand. Baked potatoes are fluffy and perfectly cooked when they reach 205 degrees Fahrenheit in the center. Other ways to check for doneness? Pierce through a potato with a fork or metal skewer. If it slides through easily with no resistance, your potatoes are done.
Optionally, brush with oil- Once your potatoes are done, brush them with oil and return them to the oven for another 10 minutes. This helps crisp up that skin even more and adds extra flavor. We add oil at the end because otherwise, it seals in the moisture and cause the potatoes to turn out soggy.
Slice potatoes open quickly- For best results, slice your baked potatoes open quickly after baking. Otherwise, steam builds up inside and makes the exterior heavy.

Brine benefits

A brine adds flavor to the skin of the potatoes and helps the skin turn out crispy when baked. It also seeps into the potato where the skin has been pierced, which helps season the flesh of the potato.

Have you ever tried to salt a potato? Large salt granules like to roll right off. Using a brine ensures the salt adheres to the skin and seasons the potato evenly.

Optional toppings

Want to add new flavor to your loaded baked potato? Here are more topping ideas:

Pepper jack cheese
Feta cheese
Ranch dressing
Green onion
Pulled pork
Steamed broccoli
Salsa
Chopped fresh cilantro
Grilled corn cut off the cob
Roasted red peppers
Barbecue sauce
Hot sauce

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