Loaded baked potatoes

Loaded baked potatoes

Based on 44 ratings
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Contributor

www.foodbyannie.com
"Depending on the size and type of potato you choose (we recommend using floury potatoes), baking time can range from 40 to 80 min., but it's definitely worth the wait. Before transferring the potato to the hot oven, you should also pierce it several times with a fork. Be sure to keep your eyes open for extra large ones, because the bigger the potato, the more room for the fillings! There are really no limits here, as the baked potato provides a perfect base for endless toppings that can be varied to suit your taste."
Difficulty
Easy 👌
Preparation
10 min
Baking
40 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
russet potatoes
30 g
olives
30 g
jarred sun-dried tomatoes
1
scallion
1 tbsp
butter
50 g
shredded cheddar cheese
30 g
arugula
1 tbsp
crème fraîche
salt
pepper

Utensils

oven, cutting board, knife, baking sheet

Nutrition per serving

Cal366
Fat16 g
Protein13 g
Carb41 g

  • Step 1/3

    Preheat oven to 200°C/400°F. Halve olives, drain sundried tomatoes, and slice green onions, then set aside. Pierce skin of potatoes several times with a fork and place on a baking sheet. Bake for approx. 40 min., or until soft.
    • 2 russet potatoes
    • 30 g olives
    • 30 g jarred sun-dried tomatoes
    • 1 scallion
    • oven
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 200°C/400°F. Halve olives, drain sundried tomatoes, and slice green onions, then set aside. Pierce skin of potatoes several times with a fork and place on a baking sheet. Bake for approx. 40 min., or until soft.

  • Step 2/3

    Remove potatoes from oven and make a slit in the top of each. Top each potato with butter, mash with a fork, top with cheddar cheese, and mash again.
    • 1 tbsp butter
    • 50 g shredded cheddar cheese

    Remove potatoes from oven and make a slit in the top of each. Top each potato with butter, mash with a fork, top with cheddar cheese, and mash again.

  • Step 3/3

    Season to taste with salt and pepper. Top with olives, sun-dried tomatoes, sliced green onions, arugula, and crème fraîche, and sprinkle more green onions on top. Enjoy!
    • 30 g arugula
    • 1 tbsp crème fraîche
    • salt
    • pepper

    Season to taste with salt and pepper. Top with olives, sun-dried tomatoes, sliced green onions, arugula, and crème fraîche, and sprinkle more green onions on top. Enjoy!

  • Enjoy your meal!

    Loaded baked potatoes

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