Loaded Baked Potato Risotto

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Loaded Baked Potato Risotto

Diced yellow potatoes are slowly simmered in the white wine, chicken stock, and cream. This "risotto" is made using potatoes with cheddar, sour cream, chives, and crispy bacon as flavorful garnishes. 

What you'll need to make this recipe:

  • Knife
  • Non-stick pan
  • Wooden spoon
  • Whisk


  • 2 Tablespoons extra virgin olive oil
  • 1 cup yellow onions, finely diced
  • 2.5 pounds yellow potatoes, finely diced (1/8th inch)
  • 1/2 Tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 2 Tablespoons potato starch
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/4 cup chives, chopped fine
  • 3/4 cups cheddar cheese, shredded
  • 1/2 pound bacon, chopped, rendered (turkey bacon can be substituted or simply omit)
  • Sour cream as needed
  • Cheddar cheese, shredded as needed
  • Chives as needed


  1. Dice the potatoes and hold them in cold water to prevent them from oxidizing
  2. Heat the oil in the bottom of a heavy bottom, non-stick pan over medium heat to make the risotto
  3. Add the onions and cook for 2-3 minutes while constantly stirring until the onions begin to turn translucent
  4. Add the potatoes and continue to cook while stirring for 1-2 minutes. It is important not to get any color on the potatoes or the onions during this time. Reduce the heat to low if need be
  5. Season the potatoes with salt and pepper and stir them. Add the white wine and cook for 4-5 minutes while stirring or until the wine has almost evaporated
  6. Whisk the potato starch into the chicken stock
  7. Gradually add the stock (a little at a time) to the potatoes, stirring constantly. Wait until the stock has almost evaporated before adding another addition of stock. Continue this process until the stock has been used and the potatoes are fully cooked but retain their shape. The stock should be creamy and slightly thickened
  8. Add the cream and continue to cook for 5-7 minutes. Remove from the heat and adjust the seasoning if need be. Add the sour cream, chives, and cheddar cheese. Stir until all are combined and the cheese is melted
  9. Transfer the risotto to a serving dish and garnish the risotto with bacon. Additional sour cream, cheese, and chives can also be used.
  10. Serve right away and enjoy!

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