5 Killer Baked Potato Recipes

killer baked potatoWho doesn’t enjoy a freshly baked potato with all the toppings? Loading on the stuff at the end can make a boring side a whole lot more appealing, but if you’re tired of the same old stuff, try one of the awesome recipes listed below. They won’t transform your spuds into warriors like the ones above, but they will add mouth watering flavor to this versatile root vegetable. Don’t worry about coming under attack by blood thirsty potato people, but do experiment with the recipes below the next time you need a snack, or want to make the perfect side dish. Each one offers it’s own unique flavor, but everyone is sure to find one that is appealing. Just follow the easy step-by-step instructions, and you’ll be looking like a pro as you enjoy your delicious creation.

1. South Of The Border


  • 4 Large Potatoes
  • 1 Pound Ground Beef
  • 1/3 Cup Salsa
  • 10 Ounces Shredded Cheddar Cheese
  • 3 Scallions chopped
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 Tbsp Sour Cream


  1. Preheat oven to 425 degrees.
  2. Wash potatoes and poke with a fork to prepare for cooking.
  3. Place potatoes into oven and bake for 50-60 minutes.
  4. While your spuds bake, take a large, nonstick pan and add in your ground beef.
  5. Season with salt, pepper and garlic, then cook until browned.
  6. Drain any fat that has pooled, then add in your salsa, and continue cooking on low for about five minutes.
  7. Set aside once finished.
  8. Once the potatoes are finished cooking, reduce oven temp to 350, and remove all four spuds.
  9. Cut open the skin, and remove the inner white stuff form each potato.
  10. Add all of the innards into a bowl, and then mash. Set skins aside.
  11. Add in your beef mixture, cheese and scallions and stir until blended.
  12. Spoon the mixture back into the skins, then pack tightly into a casserole dish.
  13. Bake at 350 for 5-10 minutes.
  14. Remove from oven, then dress with one scoop of sour cream before serving.

2. Vegetable Lover’s


  • 4 Large potatoes
  • 4 small yellow squash, chopped
  • 1 cup cauliflower, steamed
  • 1/2 lb mushrooms sliced or chopped
  • 1 cup tomato, diced
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 4 Tbsp butter
  • 1/2 cup milk
  • 2 Tbsp Olive Oil
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 4 Tbsp Sour cream


  1. Preheat your oven to 450
  2. Wash potatoes, and poke with a fork multiple times.
  3. Place all four into the oven on the middle rack, and bake for 50-60 minutes.
  4. Take a large frying pan and preheat at medium-high, then add in olive oil.
  5. Saute your squash, mushrooms, garlic and onions until tender, stirring regularly.
  6. At the same time, steam or microwave cauliflower until tender.
  7. Once cooked, set both aside.
  8. Cut open potatoes, and scoop out the insides. Collect the white part of all four spuds in a bowl, and set the skins aside.
  9. Add milk, butter and salt to the bowl, then mash or whip until blended.
  10. Stir in cheese, and mix lightly.
  11. Refill the shells with your mashed insides, then cover with sauteed veggies.
  12. Add a single scoop of sour cream to each potato.
  13. Sprinkle with diced tomatoes, then serve right away.

3. Sunrise Special


  • 4 Large potatoes
  • 2 Tbsp butter
  • 4 Eggs
  • 6 Strips of bacon
  • 10 Tbsp Shredded cheddar cheese
  • 1 Tbsp parsley, chopped
  • Salt and pepper to taste


  1. Preheat oven to 450
  2. Wash and poke potatoes, then place in the oven.
  3. Cook potatoes for 50-60 minutes, or until done.
  4. While your spuds are baking, take a frying pan and cook your bacon.
  5. Once crispy, place bacon on paper towels to cool, then chop or crumble into small pieces.
  6. After the taters are finished, remove from the oven, turn it down to 350, and then use a knife to cut off the top of each spud.
  7. You will now create four bowls by scooping out some of the middle.
  8. Once your bowls are ready, place 1/2 Tbsp of butter into each one.
  9. Carefully break an egg into each bowl, making sure to leave the yolk intact.
  10. Once the egg is in place, top with bacon cheese and parsley.
  11. Transfer to a baking sheet or dish, then cook at 350 for about 20 minutes.
  12. Once egg whites are set, the dish is complete.
  13. Remove from oven and serve.

4. Texas Chili


  • 4 Large Potatoes
  • 1 lb. Ground Beef
  • 1 onion, chopped
  • 1 can (8 oz) Tomato paste
  • 1 can (15 oz) Tomato sauce
  • 1 can (15 oz) Kidney beans
  • 1 cup shredded cheddar cheese
  • 2 Tbsp Chili powder
  • 1 Pinch crushed red pepper
  • 1 Pinch garlic powder
  • salt and pepper to taste


  1. Preheat oven to 450.
  2. Wash and pierce potatoes, then place in oven for 50-60 minutes.
  3. While your taters cook, get a large saucepan, then place it on the stove at medium heat.
  4. Place in beef, and season with salt, pepper, garlic and pepper flakes.
  5. Cook for 2-3 minutes, then add in onion.
  6. Cook until browned.
  7. Mix in chili powder, then cook for another 2 minutes.
  8. Reduce heat to medium low, then pour in tomato paste, sauce, and beans without draining them.
  9. Cover and simmer until potatoes are done. 20-50 minutes.
  10. Remove potatoes from oven, then slice open.
  11. Top with large scoop of chili, and then sprinkle cheese over the top.
  12. Serve immediately.

5. Creamy Goodness


  • 4 Large Potatoes
  • 1 Onion, sliced thinly
  • 4 strips of bacon
  • 1/8 Cup cream cheese
  • 2 Tbsp butter
  • 1 Tbsp Whole milk
  • 1 pinch garlic
  • Salt and pepper to taste


  1. Preheat oven. 450 Degrees.
  2. Wash potatoes, and pierce with a fork.
  3. Place prepped spuds into oven, and cook for about an hour.
  4. While they cook, take a frying pan, and heat to medium-high.
  5. Cook bacon until crispy, then reduce heat and set strips aside.
  6. Using the same pan, pour in onion, and saute for about 5 minutes, or until tender.
  7. Take a clean bowl and mix cream cheese, milk, onion, and bacon together.
  8. Mix or whip until creamy, then season with salt, pepper, and garlic.
  9. Stir to mix.
  10. Remove potatoes from oven, then cut an x in the top.
  11. Press open slightly, then top with your creamy goodness.
  12. Serve immediately.

 Other Classic Combinations:

  • Just cheese – Shred your favorite, and sprinkle on top.
  • Sour Cream & Chives – Scoop a dollop of cream on top, then sprinkle finely chopped chives over the top.
  • Bacon & Cheese – Cook crispy strips, and chop into bits. Add to the top, then sprinkle with shredded cheese.
  • Ham & Cheese – Use deli meat or baked ham. Cut into small pieces then add to potato. Top with shredded cheese.
  • Baked Beans – Heat some straight from the can, and add a scoop to the top of your cooked potato.



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