Three loaded potato recipes that turn baked potatoes into a full meal

Gerry Cupido|Published 32 minutes agoPotatoes do not have to sit quietly alongside the main course. Give a baked potato a generous filling, and it can become dinner itself.These loaded potato recipes take that approach in three different directions.There is steak with a creamy garlic sauce, twice-baked potatoes filled with mushrooms, bacon and cheese, and a chilli mince version that makes particularly good use of a batch of leftover chilli.The basic idea is simple. Bake the potatoes until the centres are soft, split them open and pile in the filling. A final stint in the oven melts the cheese and brings everything together.For the best texture, avoid wrapping the potatoes in foil when you want crisp skins. Instead, rub them lightly with oil and salt and bake them uncovered.A fork or skewer should slide easily into the centre when they are ready.One food-safety point is worth remembering if you do use foil. Baked potatoes should not be left sitting at room temperature wrapped in foil for extended periods.Refrigerate leftovers promptly rather than storing them in their foil wrapping.Loaded Steak PotatoesThis is the most substantial of the three, with seasoned steak, a creamy garlic sauce and plenty of mozzarella tucked into fluffy baked potatoes.IngredientsFor the potatoes4 large potatoesOil, for drizzlingSalt, to tasteFor the steak450g steak of your choice1 tsp smoked paprika1 tsp chilli powder½ tsp garlic powderSalt and pepper, to tasteOil, for cookingFor the cream sauce2 tbsp butter4 to 6 cloves garlic, minced1 tsp chilli flakes1 tbsp tomato paste500ml fresh creamSalt, to tasteFor the filling1 to 2 tbsp butterSmoked paprika, chilli powder and garlic powder, to tasteSalt and pepper, to taste⅔ cup grated mozzarella¼ cup sour creamChives or parsley, chopped, to serveMethodPreheat the oven to 200°C.Prick the potatoes several times with a fork. Rub with a little oil and season with salt. Place on a baking tray and bake for about 50 to 70 minutes, depending on their size, until tender all the way through.While the potatoes are baking, season the steak with smoked paprika, chilli powder, garlic powder, salt and pepper.Heat a little oil in a frying pan over medium-high heat and cook the steak until browned and cooked to your liking. Remove from the pan and allow to rest before slicing into thin strips.For the sauce, melt the butter in a saucepan. Add the garlic and chilli flakes and cook briefly until fragrant. Stir in the tomato paste, then add the fresh cream. Season with salt and simmer gently until the sauce has thickened slightly.When the potatoes are cooked, cut a slit down the centre of each one and gently squeeze the sides to open them. Scoop some of the potato flesh into a bowl, leaving enough inside the skins to keep them sturdy.Mash the potato with the butter, a little smoked paprika, chilli powder, garlic powder, salt and pepper. Stir through the mozzarella and sour cream.Spoon the filling back into the potato skins and top with the sliced steak. Spoon over the creamy garlic sauce and return to the oven for 5 to 10 minutes, until heated through and the cheese has melted.Scatter with chopped chives or parsley and serve immediately.Twice-Baked Mushroom And Bacon PotatoesCreamy mushrooms, crispy bacon and melted cheese make this a particularly good option when you want a loaded potato without a large piece of meat.The important step is cooking the mushrooms until they have browned properly. If they go into the potato while still watery, the filling can become loose rather than creamy.Ingredients4 large potatoesOil, for rubbingSalt and pepper, to taste250g mushrooms, diced or sliced250g bacon, chopped1 tbsp butter2 cloves garlic, minced250ml cooking cream1 tsp paprika1 tsp onion powder1 cup grated cheeseExtra cheese, for toppingMethodPreheat the oven to 200°C.Rub the potatoes with oil and season with salt and pepper. Place them on a baking tray and bake for about 60 to 75 minutes, or until tender when pierced with a knife.Meanwhile, fry the bacon in a pan until crisp. Remove and set aside.Add the mushrooms to the same pan and cook until well browned. Add the butter and garlic and cook for another minute.Pour in the cooking cream and season with paprika, onion powder, salt and pepper. Simmer gently until the sauce has thickened slightly. Reserve a little of the mushroom sauce and bacon for serving.Once the potatoes are cooked, cut a slit along the top of each one and carefully scoop out most of the flesh, keeping the skins intact.Mash the potato flesh with the butter, cream, mushrooms, bacon and grated cheese. Season to taste.Spoon the mixture back into the potato skins and top with more cheese.Bake at 180°C for about 20 minutes, until the cheese is melted and bubbling.Top with the reserved creamy mushrooms and bacon before serving.Cheese Chilli Loaded PotatoesIf you have a pot of beef chilli on the stove, this is an easy way to turn it into a complete meal. The chilli can also be made specifically for the potatoes, with any leftovers served with rice the next day.Ingredients8 large potatoes1kg beef mince1 onion, chopped2 red peppers, chopped2 x 400g tins chopped tomatoes400g kidney beans, drained2 tbsp tomato purée6 tsp butter2 handfuls mozzarellaFor the chilli2 tsp chilli powder2 tsp smoked paprika1 tsp ground cumin1 tsp dried oregano1 tsp garlic powderSalt and pepper, to taste200ml waterMethodPreheat the oven to 200°C.Prick the potatoes with a fork and place them on a baking tray. Rub lightly with oil and season with salt. Bake for about 50 to 70 minutes, or until soft in the centre.While the potatoes cook, heat a little oil in a large saucepan. Add the onion and red peppers and cook for 5 to 7 minutes until softened.Add the beef mince and cook until browned, breaking it up with a wooden spoon as it cooks.Stir in the tomato purée, chilli powder, smoked paprika, cumin, oregano and garlic powder. Cook for 1 to 2 minutes.Add the chopped tomatoes, kidney beans and 200ml water. Season with salt and pepper, then reduce the heat and simmer for 25 to 30 minutes, stirring occasionally, until the chilli has thickened.When the potatoes are ready, cut a deep slit down the centre of each one and gently open them. Add a little butter to each potato and fluff the flesh with a fork.Spoon the hot chilli over the potatoes and top generously with mozzarella.Return to the oven for about 10 to 15 minutes, until the cheese has melted.Serve immediately.How to get better loaded baked potatoesThe potato itself matters. Choose large potatoes that are similar in size so they cook at roughly the same rate. For a crisp skin and fluffy centre, bake them uncovered and give them enough time to cook through.Do not overload the filling with liquid. Creamy sauces should be thick enough to cling to the potato rather than pool at the bottom of the skin.And do not feel obliged to make a separate meal every time. The chilli potatoes are particularly useful for using leftovers, while the mushroom and bacon version can turn a few everyday ingredients into a substantial dinner.That is the appeal of loaded potatoes. The potato does not have to be an afterthought. With the right topping, it can carry the whole meal.IOL LifestyleGet your news on the go. Download the latest IOL App for Android and IOS now.Related Topics: