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Wednesday, July 24, 2024

Loaded Baked Potatoes

Hello everyone! This month’s Now Serving is a classic, Loaded Baked Potatoes! These are great because they’re so versatile, easy, and delicious! In this recipe, we have all the toppings expected on a loaded baked potato- bacon pieces, cheddar cheese, sour cream, butter, and seasoned beef! With this particular recipe, the potatoes are basted with an olive oil/garlic/melted butter/salt/pepper/onion powder mixture before they’re baked, but they can easily be basted and microwaved for when the craving hits but is too hot to turn the oven on (although best results are with baking for that nice, crunchy skin)! Why go spend so much on appetizers when you can have more than your fill for you and your family for the same price! Now Serving Loaded Baked Potatoes!

6 large baking potatoes
1 cup of butter separated, 4 tbsp melted, 12 tbsp sliced 
Sour cream to top
Sharp cheddar cheese to top
Bacon pieces to top
2 oz olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1/2 tsp pepper
1 lb carne picada beef
Your beef seasoning of choice

1.  Preheat oven to 400.

2.  Line a large baking sheet with aluminum foil. Wash potatoes and poke them three times on each side with a fork, place on lined sheet.

3.  In a small bowl, combine 4 tbsp melted butter, 2 oz olive oil, garlic and onion powder, and salt and pepper. Mix well to combine – it will become thick. With a basting brush, coat each potato well with the butter/oil mixture.

4.  Bake for 45 minutes, or until skins are easily pierced with the tines of a fork. Return to oven to cook until potatoes are soft against the fork.  

5.  During the last fifteen minutes of the potatoes baking, begin preparing the meat. Season beef with your choice of seasonings, depending on the flavor you’re wanting. Cook to your desired doneness. Turn off heat.

6.  Remove potatoes from oven and turn oven off. Slice each potato lengthwise. I recommend using a pair of tongs to hold each end, and after the slice is made, gently squeeze the ends of the potato, widening the opening for the toppings.

7.  Place the remaining sliced butter and cheese first, for ultimate gooiness. Seasoned meat, bacon pieces, sour cream!

Now serving, Loaded Baked Potatoes!

Emily LeBaron
Emily LeBaron
Hi everyone! My name is Emily LeBaron, and I was born and raised in Minneapolis, MN, where I met my current husband of 21 years, Ruben, who was born and raised in Mexico. Over the course of those years, we’ve lived in many places, and have created a family with four children. We moved to Enid in July of 2013, where I was a stay at home mom, and decided to focus and expand on my love of cooking and baking. For cooking, with my husband’s Mexican influence and my need for quick, kid friendly meals, I have collected and tested hundreds of recipes! As for baking, I had a home based bakery, creating custom cakes and cheesecakes, as well as competed in the Garfield County Fair baking competitions. I opened Sweets of Enid in April of 2022, and with three of my four children currently on staff, it’s been a wild ride! I’m now so excited and honored to share my collection of recipes of all kinds, not just baking related! I hope you enjoy the variety of what I plan on sharing, and my email sweetsofenid@gmail.com is always open to requests and questions! Thank you so much, and I hope you come to use these recipes as much as I do!



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