Loaded Baked Potatoes
These Loaded baked potatoes are a childhood loved treat that is so yummy but I feel, they don’t get the importance they should! Crispy whole potatoes that are scooped out and filled with a creamy corn filling & baked beans filling. All of that goodness is topped with cheese and baked! It’s such an explosion of flavors and textures you’re going to be so happy. These make a great snack or even meal. Serve this with a side salad and it’s a perfect dinner for me. You can even make them smaller for parties- who would say no to this? Kids and adults are both going to LOVE this!
Happy Cooking!
Servings: 7-9 servings
Prep Time: 20-30 mins
Cooking Time: 45-50 mins
Total Time: 1-1.5 hours
Ingredients:
Potatoes:
6-7 Russet potatoes (depending on size)
2-3 tbsp Olive oil
2-3 tsp Salt
Corn filling:
1.5 tbsp butter
2 cloves Garlic minced
18-20 oz corn kernels
1.5-2 tbsp all-purpose flour
1.25-1.5 cups milk
1/3 cup heavy cream
1-1.5 tbsp chopped parsley
1/2-1 tsp Salt as per taste
1/4 tsp black Pepper
1/8 tsp ajwain or nutmeg powder
1/2 tsp chili flakes
1/3 cup grated parmesan cheese
Baked bean filling:
1 tbsp olive oil
1/3 cup chopped onions
1-2 green chilis chopped
18-20 oz Baked beans
1/2-1 tsp Salt as per taste
1/4 tsp black Pepper
1/2 tsp Chili flakes
1/2 tsp oregano
Assemble:
3/4-1 cup shredded Mexican/Cheddar/Colby jack Cheese
Chopped cilantro leaves
Condiments to serve:
Sour cream or greek yogurt
Chili sauce
Ketchup
Mustard
Directions:
Preheat the oven to 425F. Line a baking tray with foil or parchment paper.
Potatoes: Wash the russet potatoes well and let them air dry.
Once the potatoes have air-dried, using a fork, poke holes all over the potatoes. Rotate them and make sure you get all sides.
Place them on the lined baking tray and bake at 425F for 30 mins.
Take them out of the oven and brush olive oil on them and drizzle salt. Flip them over and drizzle olive oil and salt again. Bake them flipped side up at 425F for 25-35 mins. To check if they are done, slightly push them on the sides and top. If it does, they are ready, if not cook for another 5 mins. Once out of the oven let them cool for 5-10 mins so it’s easier to handle.
When the potatoes are cooking in the oven, I like to make the filling.
Baked beans: Put a pan on low-medium heat and add olive oil.
Once the oil heats up, add the onions and chili and saute for 2-3 minutes til it becomes translucent.
Add the baked beans and spices- salt, pepper, chili flakes, and oregano and mix. Cook for 3-5 mins till it thickens a little.
Keep aside to cool.
Creamy corn: Put a pan on low-medium heat and add butter.
Once the butter starts to melt add garlic and saute for 3-5 mins till it’s fragrant and starts to lightly brown.
Add the corn kernels and mix.
Once the kernels are mixed well, make a space in the center of the pan and add flour. Mixing it from the center going out, saute the flour with the corn for 3-4 mins.
Add 1/2 cup of milk and mix it into the corn mixing well to ensure the flour has mixed well into the milk and no lumps are there.
Once it starts to thicken, add the rest of the milk and all spices- salt, pepper, ajwain, red chili flakes, and mix. Mix for 4-5 mins till it’s all combined and starts to thicken again.
Add the heavy cream and chopped parsley and mix. Let it come to a low simmer, mixing in intervals so it doesn’t stick to the pan.
Add parmesan cheese when it comes to a simmer and mix till it melts in. Keep aside and let it cool.
Filling & Assembling: Once the potatoes have cooled slightly, cut a circle on the top of the potato and take the top off. Using a fork, fluff the inside of the potato and scoop it out making it mostly hollow. I like to use the scooped part of the potatoes to make Aloo parathas, burger patty, or more!
Fill the potatoes with creamy corn and then with baked beans over the corn. Fill it all the way to the top of the potato.
Top with shredded cheese and bake at 425F for 5-8 mins till the cheese has melted. Broil for 2 minutes to get color.
Take it out of the oven and let it cool for 1-2 minutes.
Garnish with chopped cilantro and serve warm with condiments.
Notes/Tips:
Make sure you poke holes in the potatoes. If you don’t it can explode in the oven due to heat build-up.
Make sure to flip them over so they cook evenly.
Test that they are done before scooping them out.
You can make the fillings from before and come. You can keep the fillings in the fridge for 2-4 days.
You can reheat the filled potatoes but they can dry out.
Do not make the baked beans gravy too thick.
If you want to you can skip the one-pot corn process and add corn to white sauce. Here is the recipe for white sauce.
Sour cream/greek yogurt is my favorite condiment with this.
