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 29 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

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 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!