Ultra Loaded Baked Potatoes
I could eat a baked potato for any meal, any day. There's just nothing better than a crispy, salty potato skin with a fluffy interior, right? I love it. These would be good as a side dish to your main meal or honestly a meal on their own. I load them up with toppings because toppings are life. Tip: butter and sour cream are both necessary toppings, trust me.
Servings: 4
Calories: 480kcal
Ingredients
Baked Potatoes
- 1 tbsp olive oil
- 1 tsp sea salt
- 2 large russet potatoes
Optional Toppings
- 1 tbsp salted butter
- 2 tbsp sour cream
- ΒΌ cup shredded cheddar cheese
- 2 tbsp cooked and crumbled bacon
- 1 tbsp chives or green onions
- 2 tbsp chopped tomato
- sea salt and pepper to taste
Instructions
- Preheat oven to 500F.
- Wash and dry potatoes thoroughly.
- Rub potatoes with olive oil and salt. Make sure you are covering that surface completely.
- Wrap each potato with aluminum foil and place in a baking dish.
- Bake at 500F for 50-60 minutes or until a knife pokes into the middle of the potato very easily.
- While the potatoes bake, prep the toppings of your choice.
- Remove potatoes from the oven and carefully (awkwardly) remove the tinfoil. I like to use a combination of tongs and oven mitts.
- Slice halfway through the potato and fluff the insides with a fork.
- Serve hot with a plethora of toppings.