Crock Pot Baked Potatoes

crock pot baked potatoes

crock pot baked potatoes (2)

Crock Pot Baked Potatoes |This Is Why I’m Full

What better way to bring our week of potato recipes than our Crock Pot Baked Potatoes? They are really easy to make and so low maintenance you won’t even need to think about them after you put them into the crock pot! We have made these quite a few times and they are delicious every time! We used them in almost every recipe that we have posted this week, amazing!
They are super versatile and let’s be honest, I will eat potatoes every day if I’m given the option!!
Let us know what you think of our Crock Pot Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Crock Pot Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 10-15
 
Ingredients
  • Potatoes
  • Olive Oil
  • Salt and Pepper
  • Parmesan Cheese
  • Minced Garlic
Instructions
  1. Start by scrubbing your potatoes well.
  2. Next make small slices into the potato or poke it several times with a fork- all the way around. This allows air to escape while the potato is cooking.
  3. Cut a square of foil large enough to cover each potato separately and completely.
  4. Place all potatoes into a large Tupperware bowl that has a lid and add your garlic, seasonings and olive oil place the lid on and shake thoroughly (it take a lot less time if you do it this way instead of doing it on every individually)
  5. Wrap each potato in it's own foil and place inside the Crock Pot.
  6. Cook on high heat for approximately 3 hours.

Cheddar Ranch Twice Baked Potatoes

twice baked potatoes (2)

Cheddar Ranch Twice Baked Potatoes|This Is Why I’m Full

You might be tired of our potatoes by now, but we certainly aren’t! We have an entire bag of our homemade french fries sitting in the freezer waiting to be devoured! Unfortunately we don’t have any of our Cheddar Ranch Twice Baked Potatoes in the freezer, they don’t freeze well! But they are so delicious that it’s worth the effort it takes to make them!
There’s nothing like a delicious cheesy potato right out of the oven, add bacon and ranch and I’m sold! I can’t wait to make these again, especially the cheesy ranch sauce!
Let us know what you think of our Cheddar Ranch Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheddar Ranch Twice Baked Potatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
Ingredients
  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese
  • ½ cup whole milk
  • 1 packet ranch dressing
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the bacon, sour cream and green onione.
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the butter, bacon green onions and sour cream. Add the cheese, milk, seasoned salt, ½ packet of ranch dressing, and black pepper to taste and mix together well.
  12. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  13. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  14. Mix the remaining ranch dressing with a small amount of Mexican queso cheese (the yellow stuff in the jar) and ⅓ cup of sour cream and when the potatoes are reheated serve it over the top or on the side.
  15. Enjoy!

 

Spinach Artichoke Twice Baked Potatoes

spinach artichoke twice baked potatoes (2)

Spinach Artichoke Twice Baked Potatoes|This Is Why I’m Full

Okay, I don’t know if you’ve tried our Crock Pot Spinach Artichoke Dip or any of our other delicious spinach artichoke dishes (look them up, there’s a lasagna that is to die for!) But these Spinach Artichoke Twice Baked Potatoes  are the best out of all of them! Potatoes and cheese and artichoke hearts, delicious.
I have this really bad habit of eating all of the pickled artichoke hearts almost as soon as the jar is open. I love them, and it drives the Hubby crazy because when we buy them it’s for a specific purpose or meal and we usually have to buy two jars when we only need one and then I’m usually not hungry for dinner after I eat the hearts. But I was hungry for these, I ate too many in fact and they were amazing!
Let us know what you think of our Spinach Artichoke Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Spinach Artichoke Twice Baked Potatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
Ingredients
  • 8 baking potatoes, washed
  • 1 cup raw spinach
  • 1 small jar of pickled artichoke hearts, drained and chopped
  • ¼ cup feta cheese
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup sour cream
  • 1 cup mozzarella cheese
  • ½ cup whole milk
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream, artichoke hearts, spinach and feta cheese
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream, artichoke hearts, spinach and feta cheese
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  14. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  15. Enjoy!

 

Loaded Mashed Potatoes

loaded baked potatoes

Loaded Mashed Potatoes|This Is Why I’m Full

What’s better than mashed potatoes? Our Loaded Mashed Potatoes of course! We mash our potatoes skin and all, and that makes them much tastier! We added bacon, green onions and cheese to ours, what will you add?
Mashed potatoes are one of my favorite foods, and how can you go wrong making these Loaded Mashed Potatoes? These ain’t your grandma’s mashed potatoes, add some jalapenos and holy crap, out of this world!
Let us know what you think of our Loaded Mashed Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Loaded Mashed Potatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Ingredients
  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese
  • ½ cup whole milk
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. (or use our Crock Pot Baked Potatoes recipe that we linked in the description!)
  4. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream.
  5. Remove the potatoes from the oven.
  6. Using a masher or a sturdy whisk smash the potatoes
  7. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
  8. Top with some more sour cream and some cheese!
  9. Enjoy!

 

Cheeseburger Twice Baked Potatoes

cheese burger twice baked potatoes

Cheeseburger Twice Baked Potatoes|This Is Why I’m Full

These Cheeseburger Twice Baked Potatoes are so amazing you might never need to make or buy real cheeseburgers again! The potato shells get just a little bit crispy and the tomatoes and ground beef are such a great combination. We always make way more of these than we need and so we had them for dinner multiple times in a week, that’s what is so great about twice baked potatoes, you can make a ton of them and they reheat perfectly every time!
Let us know what you think of our Cheeseburger Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheeseburger Twice Baked Potatoes
Author: 
Recipe type: main
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
Ingredients
  • 8 baking potatoes, washed
  • ½ lb ground beef, cooked and drained
  • 1 16oz can diced tomatoes
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese
  • ½ cup whole milk
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the ground beef, sour cream and tomatoes
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the ground beef, tomato and sour cream mix.
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  14. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  15. Enjoy!

 

cheeseburger twice baked potatoes

Potato Pancakes

potato pancakes

Potato Pancakes|This Is Why I’m Full

As I’m sure you know I am one of six children, so as I’m sure I’ve told you before my parents both cook like they are feeding an army at every meal, which they usually are. Holidays around my parent’s house are always fun and my parents are always over prepared when it comes to food. So 99% of the time there is leftover food, usually more mashed potatoes than anything else! And so every year my dad ends up making a bunch of these Potato Pancakes for all of us and they are amazing.
Crispy on the outside and warm and cheesy on the inside, you really can’t go wrong! They are a little hard to cook properly, they stick like crazy if you don’t grease the pan enough but with enough practice you will get the hang of it!
Let us know what you think of our Potato Pancakes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Potato Pancakes
Author: 
Recipe type: side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 medium potato, washed, peeled, boiled and chopped
  • 1 medium onion, washed, peeled and chopped
  • ⅓ lb bacon, cooked and chopped
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • 1-2 tablespoons minced garlic
  • salt and pepper to taste
  • oil for frying
Instructions
  1. Peel and boil the potato until soft
  2. Remove potato from heat and allow to cool
  3. Wash, peel and chop onion
  4. Chop potato
  5. In a small bowl, mix all ingredients until well combined.
  6. Heat frying pan on medium heat, adding enough oil to coat pan
  7. Measure out ¼ cup of mixture for each pancake (mixture should make 6 small pancakes)
  8. Flatten into a small patty
  9. Flip patties when slightly brown on one side
  10. Eat warm or cold as lunch, dinner or a on the go snack!

 

Jalapeno Popper Twice Baked Potatoes

jalapeno popper potatoes

Jalapeno Popper Twice Baked Potatoes|This Is Why I’m Full

I’m being completely serious when I tell you that these Jalapeno Popper Twice Baked Potatoes are the best thing I have ever come up with and made! Cheesy and spicy, so amazing! The crunchy panko bread crumbs on top were perfect! When we made them we ate them for dinner 3 nights in a row until we ran out, and they were even better when we baked them to reheat them!
I can’t wait to make these Jalapeno Popper Twice Baked Potatoes again, the hubby’s dad has this amazing garden and he grows a bunch of jalapenos and other peppers and I think that using home grown jalapenos instead of store bought will make them even more delicious!
Let us know what you think of our Jalapeno Popper Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Jalapeno Popper Twice Baked Potatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
Ingredients
  • 8 baking potatoes, washed
  • 3 jalapenos, chopped and sauteed
  • 2 cups panko breadcrumbs
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup sour cream
  • 2 cups Cheddar or Jack cheese
  • ½ cup whole milk
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream and cooked jalapenos
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream and jalapeno mix
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Sprinkle some cheese into the bottom of each shell
  14. Fill the potato shells with the filling
  15. Pour your breadcrumbs into a small bowl and take each potato half and press it firmly into the panko, repeat for all potatoes
  16. Put them back in the oven until the potato is warmed through and the panko gets crispy (you may need to broil them for this to happen!)
  17. Enjoy!

 

Twice Baked Potatoes

twice baked potatoes

Twice Baked Potatoes|This Is Why I’m Full

Over the last month or so the hubby and I have been buying and eating a LOT of potatoes, and  as far as I am concerned there is no potato dish that isn’t a good potato dish and Twice Baked Potatoes happen to be one of my favorite ways to eat potatoes!
We made these delicious potatoes twice in a week and then I thought why just make them with bacon and green onions, why not make different ones, and so we bring you a new daily event this week! Our first Potato-Palooza! We will be posting a new Twice Baked Potato or other potato recipe every day this week! We hope you have as much fun making them as we did!
Let us know what you think of our Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Twice Baked Potatoes
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-16
 
Ingredients
  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese
  • ½ cup whole milk
  • 2 teaspoons seasoned salt
  • 1 tbsp black pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  4. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream.
  5. Remove the potatoes from the oven.
  6. Lower the heat to 350 degrees F.
  7. With a sharp knife, cut each potato in half lengthwise.
  8. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  9. Lay the hollowed out potato skins on a baking sheet.
  10. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
  11. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  12. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  13. Enjoy!

 

Sriracha Candied Bacon

siracha bacon

Sriracha Candied Bacon|This Is Why I’m Full

This is a great recipe if you want to spice up your bacon intake. Everyone knows the amazing power that bacon has over your stomach, at least every mans that I’ve met. I’m willing to bet that you haven’t tried this kind of bacon though. The Srirarcha Hot Chili Sauce gives a good hot taste to the bacon. The spread is a sweet and spicy mix that is just perfect for bacon. It may take a bit more time to make than traditional bacon but it is well worth the wait. Plus at the end of making it your entire house will smell amazing.

Let us know what you think of our Sriracha Candied Bacon and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

 

siracha candied bacon 1

 

Sriracha Candied Bacon
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
If you haven't used Srirarcha Hot Chili Sauce before, you can most likely find it in the Asian food isle of your local supermarket.
Ingredients
  • 1 lb thick cut bacon
  • 1 cup brown sugar
  • 1 Tbl plus 1-2 tsp Sriracha Chili sauce *the extra tsp is optional as it depends on your spice level tolerance
  • ¼ tsp cinnamon
  • 1 tsp water (optional)
Instructions
  1. Preheat oven to 400F.
  2. Combine brown sugar, Sriracha sauce and cinnamon in a bowl.
  3. Line a rimmed baking sheet with aluminum foil.
  4. Place a wire cooling rack on top.
  5. Spray the rack with cooking spray.
  6. Place the pieces of bacon on top of the rack trying not to overlap.
  7. Microwave the spice mixture for 15-20 seconds until it’s spreadable.
  8. Spoon or brush the mixture on top of the bacon.
  9. Place in oven and cook for 13 minutes.
  10. Remove from the oven and flip the bacon.
  11. Reheat the spice mixture. If necessary add the water to help make it spreadable.
  12. Spoon or brush the mixture on top of the bacon
  13. Return to the oven and cook for 13 minutes.
  14. If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn.
  15. Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, remove the bacon from the rack and plate.

 

Key Lime Pie

key lime pie1&2

 

Key Lime Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ¾ Cup key lime juice, fresh squeezed (about a pound of key limes)
  • 1 can sweetened condensed milk
  • 8 oz whipped topping, plus more for garnish
  • 8 oz cream cheese, softened
  • ½ stick butter, unsalted, melted
  • 2 cups honey cereal (I used Honey Graham O's)
  • ½ sleeve Graham Crackers
Instructions
  1. Juice your limes (or buy the juice, Whole Foods sells it, but I went authentic with the fresh squeezed!)
  2. Crush graham crackers and cereal and mix with the butter, set aside.
  3. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth.
  4. Add the key lime juice and mix until smooth.
  5. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  6. This recipe should make 2 large pies, so you will need 2 pie pans
  7. Split your crust mix into two even amounts and smash into the bottom of your pans
  8. Put half of the topping into each pan
  9. Put into your freezer for at least 1 hour so they have time to set
  10. Enjoy!

 

Key Lime Pie|This Is Why I’m Full

The Hubby says I got way more excited about this Key Lime Pie than I should’ve, but I’m not gonna lie, it was amazing! I made it for our 1 year wedding anniversary (Yay, we made it! Everyone we know kept saying that the first year is the hardest, but every day was wonderful and I am so happy to call him my hubby!) and I wish that I had the time to make it again, the only really time consuming part was juicing the limes. Key Limes aren’t the size of regular limes, they are much smaller so it takes a lot more than you would think to get the juice you need to make the pie!
Like I said in the recipe you can buy the key lime juice both online and in a lot of stores, but for me there was something so satisfying about juicing the limes by hand! Hard work, but worth the effort for sure!
Let us know what you think of our Key Lime Pie and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!