I live in a potato lovin’ house…really, nothing makes my family happier than when I serve potatoes. So when Doug had the recipe in his head for these Loaded Red Potatoes, I knew I better let him experiment…and I sure am glad I did.

While we love pretty much all different potatoes, there is just something about the little red potatoes that we love.  A good boil, then seasoned butter and a trip to the oven…bacon bits and cheese, back into the oven they go and a spoonful of sour cream and sprinkle of onions.

Pair these Loaded Red Potatoes with the Slow Cooker Corned Beef for a delicious St. Patrick’s Day Dinner. Or serve them along side of our Royal Ultimate Burger.

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Loaded Red Potatoes

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  • Total Time: 45 minutes


Just like a loaded potato skin, but with less the work. Original Recipe from PocketChangeGourmet.com


  • 1 1/2 to 2 pounds Red Potatoes
  • 3 tablespoons butter, melted
  • 1/2 teaspoon Seasoning Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon black pepper
  • Shredded Cheese
  • Bacon bits
  • Sour Cream
  • Green Onions


  1. Boil potatoes for 20 minutes, drain water and allow to cool until you can handle them
  2. Preheat oven to 350 degrees
  3. Cut a small slice off the bottom so the potatoes set upright
  4. Cut an “X” in the top and squeeze sides of potato and gently push open
  5. Mix butter and seasonings, brush on potatoes, tops and sides
  6. Place on cookie sheet and bake for 10 minutes at 350 degrees
  7. Remove from oven, add cheese and bacon bits.
  8. Place back in oven long enough to melt cheese, about 1-2 minutes
  9. Serve with sour cream and onions
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

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 Linking to…Gooseberry Patch


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