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.
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.
If you’re having trouble getting the insides of your potatoes done the way you want them, try some potato nails. They get the heat deep inside. I always use them when I’m grilling my potatoes to make sure they come out perfectly every single time.
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.
- 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
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.
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!
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.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
This recipe uses shredded cheese. I always hand-shred my cheese. It’s so much better than using the pre-shredded stuff!
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.
- 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
- ¼ teaspoon freshly ground black pepper
- 1 cup mayonnaise
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 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).
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.