Loaded baked potatoes

Loaded baked potatoes

Based on 29 ratings

Difficulty

Easy 👌
10
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
russet potatoes
30 g olives
30 g sundried tomatoes (jarred in oil)
green onion
1 tbsp butter
50 g cheddar cheese (grated)
30 g arugula
1 tbsp crème fraîche
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife

Enjoy with

Ayran
This tangy yogurt drink goes well with the hearty baked potato.

Nutrition per serving

Cal
366
Protein
13g
Fat
16g
Carb
41g

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 olives
  • 30 sundried tomatoes
  • 1 green onion
  • baking sheet
  • oven
  • cutting board
  • knife

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 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 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!