Loaded Baked Potato
Loaded baked potato starts with a russet potato baked whole at 200 degrees Celsius for about 50 minutes until the inside is fluffy and the skin is crisp. Rubbing the skin with salt and butter before baking and poking holes with a fork ensures even heat penetration and a thin, crunchy shell. The hot potato is split open, the flesh is fluffed with a fork, then piled with shredded cheddar cheese - which melts on contact - crumbled crispy bacon, cold sour cream, and chopped chives. The sour cream's cool tang balances the salty bacon and rich cheese, while the chives add a mild onion freshness. No additional cooking is needed beyond the bake itself, making it equally suited as a side dish or a full meal.
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Instructions
- 1
Scrub potatoes and poke holes with a fork.
- 2
Rub with salt and butter, then bake at 200C for 45-50 minutes.
- 3
Cook bacon until crisp and crumble.
- 4
Split baked potatoes and fluff the inside with a fork.
- 5
Top with cheese, bacon, sour cream, chives, and pepper.
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