Temperatures may be dropping but we’re staying warm and cozy with this Catfish Loaded Baked Potatoes recipe. Make this recipe with Heartland fillets, strips or nuggets – any choice will be delicious! But then again, anything loaded in a potato and sprinkled with bacon is delicious.
Ingredients
- 8 Russet potatoes
- 2 slices bacon
- 1 lb. Heartland catfish fillets
- 1 medium onion, chopped
- 12 oz frozen mixed vegetables
- 1 jar (4 oz) sliced mushrooms, drained
- ½ cup milk
- 1 can (10.5 oz) condensed cream of celery soup
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp pepper
- ¼ tsp hot sauce
Instructions
Preheat your oven to 425 F. Next, wash the potatoes and pat them dry. Pierce the potatoes all over with a fork, then wrap each potato individually in foil and place on a baking sheet. Place the baking sheet in the oven and bake potatoes for 1 hour, or until potatoes are soft to the touch.
While the potatoes are baking, begin making your catfish filling. Starting with a saucepan over medium heat, cook bacon until crisp; drain on a paper towel. Crumble the bacon and set it aside. Keep 1 tablespoon of bacon fat in the saucepan. Cook chopped onion in the bacon fat for 2 to 3 minutes, stirring occasionally, until onion becomes translucent. Then, add cream of celery soup to the saucepan.
Stir in remaining ingredients except the catfish and cooked bacon. Heat to boiling, then reduce heat to medium.
Stir in the catfish and cook uncovered for about 10 minutes, stirring occasionally, until the catfish flakes easily.
When the potatoes are done, remove them from the foil and place each in a bowl. Cut horizontally to create a pocket for the catfish filling, then spoon catfish filling into each of the potatoes evenly. Top with bacon crumbles and serve.
Catfish Loaded Baked Potatoes
- Total Time: 1 Hr 15 Min
- Yield: 6-8 Servings 1x
Ingredients
- 8 Russet potatoes
- 2 slices bacon
- 1 lb. Heartland catfish fillets
- 1 medium onion, chopped
- 12 oz frozen mixed vegetables
- 1 jar (4 oz) sliced mushrooms, drained
- ½ cup milk
- 1 can (10.5 oz) condensed cream of celery soup
- ½ tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp pepper
- ¼ tsp hot sauce
Instructions
- PREHEAT your oven to 425 F.
- WASH potatoes and pat dry. Pierce potatoes all over with a fork. Wrap each potato individually in foil and place on a baking sheet.
- PLACE baking sheet in oven and bake potatoes for 1 hour, or until potatoes are soft to the touch.
- WHILE potatoes are baking, begin making your catfish filling. In a saucepan over medium heat, cook bacon until crisp; drain on paper towel.
- CRUMBLE bacon and set aside. Keep 1 tablespoon of bacon fat in the saucepan.
- COOK Cook chopped onion in the bacon fat for 2 to 3 minutes, stirring occasionally, until onion becomes translucent. Stir in remaining ingredients except the catfish and cooked bacon.
- HEAT to boiling, then reduce heat to medium.
- STIR in the catfish and cook uncovered for about 10 minutes, stirring occasionally, until the catfish flakes easily.
- WHEN potatoes are done, remove from foil and place each in a bowl. Cut horizontally to create a pocket for the catfish filling, then spoon catfish filling into each of the potatoes evenly. Top with bacon crumbles and serve.
- Prep Time: 15 Mins
- Cook Time: 1 Hr