Tag Archives: baked potato bread

Loaded Baked Potato Bread

Loaded Baked Potato Bread

While seeking menu inspiration for my Superbowl Party I ran across a recipe for spicy, cheesy pull-apart bread, this is what gave me the idea to concoct this recipe a couple of months later.

Loaded Bacon Cheddar Potato Bread

I took one of the loaves of rustic potato bread I baked last week and packed it with all of my favorite baked potato toppings!

Loaded Baked Potato Bread Ingredients

Ingredients (makes 1 loaf)

  • 1 loaf potato bread
  • 4 bacon slices (cooked and crumbled)
  • 4 tbsp butter
  • 2 cups cheddar cheese (shredded)
  • 1/4 cup green onions (chopped)

Start by melting the butter in a small mixing bowl.

Loaded Cheesy Baked Potato Bread Recipe

Add the cheese, green onions and bacon.

Loaded Cheesy Baked Potato Bread Recipe

Slice the potato bread loaf both horizontally and vertically 3/4 of the way through.

Be sure not to slice all the way through, but enough to reach in there and stuff the loaf with your mixture of baked potato toppings!

Loaded Baked Potato Bread Recipe

Now use your fingers to stuff the topping mixture into the bread.

Loaded Cheesy Baked Potato Bread

Wrap foil tightly around the bottom and sides of the loaf, leaving the top exposed.

Add another piece of foil over the top and place in a 350° oven for 15 minutes.

Baked Potato Bread Recipe

Remove the top piece of foil and bake for an additional 10 minutes.

After the cheese is melted completely remove the bread from the oven and discard the foil. Place the loaf on a serving plate.

Loaded Baked Potato Pull Apart Bread

I served this with Baked Buffalo BBQ Chicken for a nice twist on a traditional southern meal!

Loaded Baked Potato Bread

Simply pull the pieces away from the bread and enjoy!

Pull Apart Baked Potato Bread

♣ Vegetarian Option: Remove the bacon to make this recipe vegetarian.

Loaded Baked Potato Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 loaf

Loaded Baked Potato Bread

Ingredients

  • 1 loaf potato bread
  • 4 bacon slices (cooked and crumbled)
  • 4 tbsp butter
  • 2 cups cheddar cheese (shredded)
  • 1/4 cup green onions (chopped)

Instructions

  1. Melt the butter in a small mixing bowl.
  2. Add the cheese, chives and bacon.
  3. Slice the potato bread both horizontally and vertically 3/4 of the way through.
  4. Use your fingers to stuff the topping mixture into the bread.
  5. Wrap foil tightly around the bottom and sides of the loaf, leaving the top exposed.
  6. Add another piece of foil over the top and place in a 350° oven for 15 minutes.
  7. Remove the top piece of foil and bake for an additional 10 minutes.
http://whitneybond.com/2012/03/20/whats-for-a-side-loaded-baked-potato-bread/

Rustic Potato Bread

Homemade Potato Bread

For my fabulous Super Bowl Party I made the most delicious hors d’oeuvres ever, Sausage Stuffing Balls!

The two main ingredients for the dish are: sausage and potato bread.  The first time around I bought a loaf of potato bread at the store, but because my Rosemary Focaccia Bread came out so amazingly I have been on a serious homemade bread kick!  Thus, I made my own potato bread for the sausage stuffing balls!

Potato Bread Ingredients

Ingredients (makes 2 loaves)

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Start by peeling and chopping the potatoes into cubes.

Next, bring 1 1/2 cups milk and 1 1/2 cups water to boil in a medium saucepan.

Add the cubed potatoes.

Boil uncovered for 13-15 minutes or until potatoes are fork tender.

After potatoes are cooked, remove pan from the heat but do NOT drain the potatoes.  After they have cooled down to a warm, but no longer boiling temperature, measure out 1/2 cup of the liquid.

Place the 1/2 cup of liquid in a large mixing bowl and pour the yeast on top.

Next, mash the remaining liquid into the potatoes.

Add the mashed potatoes to the yeast mixture.

Next, add 2 cups of flour.

Then add the sugar, salt and shortening.

Beat with an electric mixer on high for 2 minutes.

Next, stir in the remaining 4 cups of flour by hand.

Place the dough on a lightly floured surface and knead for 10 minutes.

Next, place the dough in a large oiled bowl and turn to oil each side.

Cover the bowl with a lid or plastic wrap.

Let rise for one hour or until the dough has doubled in size.

Remove the dough from the bowl, punch down and separate into two equal loaves.  Place each loaf in a loaf pan or shape into a loaf and place on a baking stone (I did one of each just to see how they would turn out, both worked great!)

Cover again and allow to rise for an additional 30 minutes.  Meanwhile, pre-heat the oven to 375°.

For the final step, remove the cover and place the bread in the oven for 40 minutes.

Homemade Potato Bread Recipe

This rustic potato bread recipe is thick and hearty, while still remaining light and fluffy inside!

Potato Bread Recipe

It is delicious dipped into our Taco Soup or Pumpkin Chili or turn it into yummy Loaded Baked Potato Bread!

♣ Vegetarian Option: This recipe is vegetarian.

Rustic Potato Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 30 minutes

Yield: 2 loaves

Rustic Potato Bread

Ingredients

  • 1 lb baking potatoes
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/4 oz packages active yeast
  • 6 cups flour (divided)
  • 3 tbsp granulated sugar
  • 1 tbsp salt
  • 2 tbsp shortening

Instructions

  1. Peel and chop the potatoes into cubes.
  2. Bring the milk and water to boil in a medium saucepan.
  3. Add the cubed potatoes.
  4. Boil uncovered 13-15 minutes or until potatoes are fork tender.
  5. Remove the pan from the heat but do NOT drain the potatoes.
  6. After the potatoes have cooled, pour 1/2 cup of the liquid from the pan into a large bowl and sprinkle the yeast on top.
  7. Mash the remaining liquid into the potatoes.
  8. Add the mashed potatoes to the yeast mixture.
  9. Add 2 cups of flour, 3 tbsp sugar, 1 tbsp salt and 2 tbsp shortening.
  10. Beat with an electric mixer on high for 2 minutes.
  11. Stir in the remaining 4 cups of flour by hand.
  12. Place the dough on a lightly floured surface and knead for 10 minutes.
  13. Pace the kneaded dough into a large oiled bowl and turn to oil each side.
  14. Cover the bowl with a lid or plastic wrap.
  15. Let rise for one hour or until dough has doubled in size.
  16. Remove dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone.
  17. Cover again for 30 minutes.
  18. Preheat the oven to 375°.
  19. Remove cover and place bread in the oven for 40 minutes.
http://whitneybond.com/2012/03/13/whats-for-a-side-rustic-potato-bread/