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Here are the simple ingredients needed to make this Loaded Mashed Potato Bowl. Russet potatoes & Yukon Gold Potatoes - I really do love a combination of these two potatoes for ideal texture and flavor.; Unsalted butter - Dairy or non-dairy work perfectly.; Kosher salt - Salt is essential to bring out the flavors in this dish.; Garlic powder, onion powder, ground black pepper, chili powder.
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Preheat your oven to 400. Line a baking sheet with foil and lay the bacon out flat. Bake it for 12-15 minutes until crispy. Crumble it up into pieces. Assemble your loaded potato bowls: Spread a layer of 1 cup of mashed potatoes on the bottom of your bowl or plate.
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Carefully scoop out the potato flesh and place in the bowl of butter, leaving about 1/4-inch potato flesh as the shell. Place the potato shells skin-side down on the baking sheet. Coarsely mash the potato-butter mixture directly in the bowl with a potato masher or fork until the butter is melted. Add half of the bacon, 1 cup of the cheese, 6.
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Set out 4 medium-sized serving bowls. Prepare and heat all appropriate ingredients. To each bowl, add 1 cup of french fries, spreading them evenly around the bottom and sides of the bowls. Top each bowl of french fries with 1 cup of warmed mashed potatoes, ½ cup of warmed cheddar cheese sauce, ¼ cup of crumbled bacon, and 5-6 cooked chicken.
Loaded Potato Bowl with Chicken & Broccoli Recipe EatingWell
Vegan loaded mashed potato bowls with mashed potatoes, black beans, charred corn and jalapeños, and a chipotle lime sauce.
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3-3.5 lbs Yukon Gold potatoes, quartered (peeled if desired) 2 cups whole milk (more if needed to make them more creamy) 12 tbsp melted salted butter
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Microwave: Put the mashed potatoes in a microwave-safe dish and cover. Heat on medium power, stirring every minute to ensure even heating. If dry, add a splash of warm milk. Oven Method: Spread the potatoes in an oven-safe casserole dish and cover with foil. Reheat at 350°F for about 20-25 minutes.
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Step 3: Reserve one tablespoon of bacon grease on the skillet. Then, add corn to the pan and cook for 1-2 minutes until it is heated thoroughly. Step 4: Carefully slice open the cooked potatoes and scoop out the flesh into a large bowl. Add butter, salt, and pepper and mix with a fork or a potato masher until smooth.
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Meanwhile, preheat the oven to 400 degrees F, and grease an 8x8 baking pan with butter or cooking spray. Once radishes are fork tender and a bit crispy on the edges, stir in the garlic and sautee 1 additional minute. Remove to baking pan and set aside. Using the same skillet, cook the bacon strips to medium crisp.
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Transfer to a paper towel-lined plate and cool for about 5 minutes. Roughly chop. To assemble a loaded potato bowl, place a potato in a bowl and cut in half lengthwise. Add ½ tablespoon of the butter and mash the butter, along with ⅛ teaspoon (about 1 pinch) of the salt, until well combined and light and fluffy.
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To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño. Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed.
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Add the carrots and sauté for about 10 minutes. Add the mushrooms to the pan and continue to sauté for another 10 minutes. Add the spinach and sauté for another 5 minutes. Place the Creamy Garlic Mashed Red Potatoes in each bowl and heat up in the microwave. Add the cooked carrots, mushrooms, and spinach to each bowl.
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Excellent source of protein - 23 grams per serving. Features a chef-inspired recipe with seasoned red potatoes, savory sausage crumbles, crispy bacon, fluffy eggs, real cheddar cheese, and a white three cheese sauce. 25% more food than the leading breakfast bowl. Simply microwave and serve for a delicious breakfast at home or on-the-go.
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Place your chopped aubergine, plum tomatoes, and broccoli into your air fryer. Drizzle with oil and then air fry for 20 minutes at 180C. Meanwhile, chop up your potatoes and place them into a pan of cold water. Bring to the boil and then simmer for 5-10 minutes until soft. Drain and then add back into the pan.
