The Works Baked Potato

Mmmmmm. Simple, but oh so good! The Works baked potatoes remind me of the wonderful potatoes at Hog’s Breath Eatery, in Fayetteville, Arkansas. I used to eat at Hog’s Breath regularly. Man, did they have great baked potatoes. Sadly, the Hog’s Breath Eatery has closed. That means I have to make more baked potatoes like this one at home instead of saving up my cravings for the next time I go to Fayetteville.

The Works Baked Potato

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that. But you grab a big enough baker and load it up, you’ve got a great dinner. There’s nothing fancy going on here, just a good, fast, easy baked potato.

Also try my cheesy broccoli baked potatoes.

The Works Baked Potato

I have no problem admitting that for me, The Works baked potato makes the perfect main dish. Not a side, nope. Although you could certainly do that.
Course Main or Side
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 695kcal
Author Mike

Ingredients

  • 4 large potatoes baked (See The Best Baked Potato)
  • kosher salt
  • ground black pepper
  • 4 tablespoons unsalted butter divided
  • 4 ounces sliced mushrooms canned, drained, divided
  • 4 ounces sliced black olives canned, drained, divided
  • 4 tablespoons white onion chopped, divided
  • 1 cup cheddar cheese shredded, divided
  • 1 cup sour cream divided
  • 4 tablespoons bacon bits divided

Instructions

  • Split the potatoes along the tops.
  • Divide the remaining ingredients between the potatoes.
  • Serve immediately.

Nutrition

Calories: 695kcal | Carbohydrates: 72g | Protein: 19g | Fat: 39g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 931mg | Potassium: 1739mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 74mg | Calcium: 342mg | Iron: 4mg

Nutritional values are approximate.

Loaded Baked Potato Salad

I’ve made this creamy, tasty, bacony loaded baked potato salad twice now. And I’m not ashamed to admit that the second time I made it, I unintentionally made a boo-boo. I was relying on my (fading) memory, and completely forgot to bake the salad. Well, you know what? It was just as fantastic as the baked version! Either way, I felt like I was biting into a seriously loaded up baked potato (my favorite kind). So hot or cold, dig in!

Loaded Baked Potato Salad

Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. Tossing and beating and bagging around in a pot is a good way to turn a nice square potato piece into a marble-looking potato in no time.

Speaking of baked potatoes, try my go-to, never-failed technique for making the perfect baked potato.

Loaded Baked Potato Salad

Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them. 
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 866kcal
Author Mike

Ingredients

  • 4 potatoes peeled, cubed
  • 4 potatoes unpeeled, cubed
  • 2 teaspoons Kosher salt
  • 6 slices bacon cooked, chopped, divided
  • 6 green onions chopped, divided
  • 2 cups cheddar cheese shredded, divided
  • 16 ounces sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mayonnaise

Instructions

  • Bring a pot of salted water to a boil. Add the potatoes and cook until just soft. Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine. Drain.
  • Transfer the potatoes to a large bowl.
  • Add all of the remaining ingredients, reserving some of the crumbled bacon, green onions and cheese.
  • Fold to combine.

To serve cold

  • Refrigerate for 1 hour.
  • Serve topped with reserved bacon, green onions and cheese.

To serve hot

  • Preheat oven to 350 F.
  • Transfer potato mixture to a baking dish.
  • Top with reserved bacon, green onions and cheese.
  • Bake for 10-15 minutes.
  • Add bacon, onions and cheese (reserve some of each for top).
  • Mix with potatoes.
  • Pour into baking dish.
  • Top with reserved cheese, onions, and bacon.
  • Bake 350 for 10-15 minutes (until cheese melts).

Nutrition

Calories: 866kcal | Carbohydrates: 54g | Protein: 20g | Fat: 64g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1471mg | Potassium: 1425mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 59mg | Calcium: 402mg | Iron: 3mg

Nutritional values are approximate.