Loaded baked potatoes

Name: Loaded baked potatoes
Prep time: 600 s
Cook time: 2400 s
Total time: 3000 s
Yield: 2 Servings
Cuisine: middle eastern
Ingredients: 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

Based on 32 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

baking sheet
oven
cutting board
knife

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 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

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

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!