Loaded Baked Potato

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There are days that I just don’t feel like coming up with an elaborate recipe. Sometimes, I just want a starchy loaded baked potato–done. I think the baked potato is underrated. Its fluffy interior and crispy skin, served with your favorite toppings, cheese, butter, and a big dollop of sour cream–Uhm yes!

I think many people steer clear of the baked potato because there are so many versions of “the perfect baked potato” recipes out there. But I am here to tell you, and share, the easiest baked potato recipe ever. Now, I know there are recipes that call for the potato to be wrapped in foil, boiled first, then baked, then unwrapped and baked again, then broiled. No, No, NO! This is going to amaze you with how easy it truly is. Let’s eat.

Here is the recipe:

Prep Time: 10 minutes

Cook Time: 45 Minutes

Servings: 4

Ingredient:

  • 4 Russet potatoes, medium to large size
  • Kosher salt (to taste) plus more for potatoes
  • 1 Tbsp of olive oil, plus more for potatoes
  • Black peppercorn, ground (to taste)
  • 1 cup of broccoli florets (thawed and dried if using frozen)
  • 2 garlic cloves, minced
  • Bacon strips (previously cooked), cut into small pieces (bacon bits works too)
  • Sharp cheddar cheese, shredded
  • 1 tsp butter for each potato
  • 1 tsp garlic powder
  • A dollop of sour cream for each potato (to taste)
  • Chives, chopped

Directions for the broccoli florets:

  1. In a cast iron skillet on medium low heat add the olive oil, garlic cloves, salt, ground pepper, garlic powder, and broccoli florets.
  2. Sauté for 5-7 minutes. Set aside.

Directions for the baked potatoes:

  1. Preheat the oven to 450° F. Yes, you want the oven this hot. Trust me.
  2. Line a baking sheet with aluminum foil, (parchment paper does not usually handle heat this high.)
  3. Make sure you wash and dry your potatoes prior to baking.
  4. Using a fork, pierce holes all over the potatoes to avoid them from exploding in the oven. Yikes!
  5. Place the baking sheet in the center rack and bake the potatoes for 25 minutes. That’s right, no salt or oil at this time.
  6. After the 25 minutes, take the potatoes out of the oven and use a basting brush to add olive oil all around the potatoes. Use tongs to turn for even coating.
  7. Now, sprinkle each potato with kosher salt. Use tongs to turn for even coating.
  8. Place the baking sheet back in the oven and bake for 20 minutes.
  9. Carefully remove the potatoes from the baking sheet onto a plate or platter, and slice open.
  10. Add the butter, broccoli, bacon bits, cheddar cheese, and sour cream.
  11. Garnish with green onion to complete the dish. Add kosher salt, ground pepper and olive oil to taste.

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