ONE-POT EASY WEEKNIGHT MEALS | WHAT'S FOR DINNER? | SKILLET MEALS | LOADED BAKED POTATO SOUP
Recipes in this Video
Loaded Baked Potato Soup is a comforting American dish that combines the classic flavors of a baked potato into a creamy soup form. It's a popular choice during colder months, often served in restaurants and homes alike. This dish celebrates the simplicity and heartiness of potatoes, complemented by toppings like cheese and bacon, making it a favorite for gatherings and family dinners.
Ingredients
- ●baking potatoes
- ●butter
- ●onion
- ●garlic
- ●chicken broth
- ●heavy cream
- ●milk
- ●cheddar cheese
- ●bacon
- ●green onions
- ●salt
- ●black pepper
- ●paprika
- ●sour cream
Instructions
- 1Bake potatoes until tender, about 45-60 minutes at 400°F.
- 2Cool, peel, and chop the baked potatoes into cubes.
- 3Melt butter in a large pot over medium heat; sauté chopped onion until translucent, about 5 minutes.
- 4Add minced garlic and cook for another minute until fragrant.
- 5Pour in chicken broth and bring to a simmer; add potato cubes.
- 6Stir in heavy cream and milk; cook until heated through, about 5 minutes.
- 7Mash some of the potatoes in the pot for a thicker texture, leaving some chunks.
- 8Add salt, black pepper, and paprika; adjust seasoning to taste.
- 9Stir in shredded cheddar cheese until melted and creamy.
- 10Serve hot, topped with crumbled bacon, chopped green onions, and a dollop of sour cream.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories without sacrificing flavor.
bacon
Healthier: turkey bacon
Cheaper: smoked sausage
Turkey bacon is leaner, while smoked sausage adds a similar flavor.
sour cream
Healthier: plain yogurt
Cheaper: cream cheese
Plain yogurt offers a tangy flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 can (14.5 oz) diced tomatoes with green chilies
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp paprika
- ●Salt and pepper to taste
- ●2 cups cooked rice
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add the chicken breasts to the skillet, season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 5Pour in the diced tomatoes, black beans, and corn. Stir to combine and bring to a simmer.
- 6Cover the skillet and cook for 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.
- 7Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and mix well.
- 8Stir in the cooked rice and half of the cheese, mixing until everything is well combined and heated through.
- 9Top with the remaining cheese, cover, and let it melt for a few minutes.
- 10Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 tbsp olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (10 oz) red enchilada sauce
- ●1 cup sour cream
- ●1 cup shredded cheddar cheese
- ●1 cup black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the chicken breasts to the skillet and cook until browned on both sides, about 6-8 minutes per side.
- 5Remove the chicken from the skillet and shred it using two forks.
- 6Return the shredded chicken to the skillet and add the enchilada sauce, sour cream, black beans, corn, cumin, chili powder, salt, and pepper.
- 7Stir everything together until well combined and heated through, about 5 minutes.
- 8Sprinkle shredded cheddar cheese on top and cover the skillet until the cheese is melted, about 2-3 minutes.
- 9Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 lb turkey sausage, casings removed
- ●1 cup farro
- ●4 cups vegetable broth
- ●2 cups kale, chopped
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes (optional)
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the turkey sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.
- 5While the sausage is cooking, rinse the farro under cold water.
- 6Once the sausage is browned, add the farro to the skillet and stir to combine.
- 7Pour in the vegetable broth and bring to a boil.
- 8Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender and the liquid is absorbed.
- 9Stir in the chopped kale, salt, black pepper, and red pepper flakes (if using). Cook for an additional 5 minutes until the kale is wilted.
- 10If desired, sprinkle with grated Parmesan cheese before serving.
Equipment
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