Labels:

Loaded Baked Potato


I tried "experimenting" on this dish because I recently had baked potato from a restaurant and the potato was cooked perfectly - I wanna say that it was almost light and fluffy and was so tender - but not mushy. I thought the spuds were boiled prior to baking - so that's what I did. It turned out very good and I didn't have to stab it with a fork! :-)

What you need: 

2 russet potatoes
4 pieces cooked bacon, crumbled
1 cup cheddar cheese
2 tablespoons butter, divided
1 tablespoon green onion, sliced
dollop of sour cream
pinch of salt

What to do: 

In a pot over high heat, boil about 6 cups of water and add a pinch of salt to it. Place the potatoes and boil for about 20-35 minutes. Remove from heat and drain.

Preheat oven to 325°F.  Place the potatoes in a baking pan lined with parchment paper. Drizzle with olive oil. Bake for another 20 to 35 minutes, or until potatoes are fork tender. 

Cut open by mashing with a fork and top with remaining ingredients. Serve hot.


Tips, Tricks and Tweaks: 

1. Do not over bake - potatoes might become rubbery.
2. In a rush? Make loaded mashed potatoes instead. 
3. Hickory smoked bacon works well in this dish. I have yet to try this using maple bacon.

5 comments:

peachkins said...

ang sarap naman ng baked potato na ito!

poling said...

Yummy...

anney said...

Gusto ko nyan maraming bacon and cheese!

Simeon said...

Thanks for the recipe. If we leave out the bacon it could also be served to vegetarian guests, so that's very convenient :)

entrepgirl said...

yumyumyum!!!! craving!!! :)

 
Not Just A Food Blog © 2012 | Designed by Canvas Art, in collaboration with Business Listings , Radio stations and Corporate Office Headquarters