Loaded baked potatoes
"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 👌Ingredients
Utensils
oven, cutting board, knife, baking sheet
How-To Videos
How to cut olives
How to cut green onions
Nutrition per serving
Step 1/3
- 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
- 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
- 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!
