Loaded baked potatoes

Based on 41 ratings

Anne Mühlmeier

Contributor

foodbyannie.com

Difficulty

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

Ingredients

Servings:-2+
2 russet potatoes
30 g olives
30 g sundried tomatoes (jarred in oil)
1 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

How-To Videos

How to cut olives

How to cut green onions

Nutrition per serving

Cal
366
Protein
13 g
Fat
16 g
Carb
41 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 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 g 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!