Loaded Baked Potato

Loaded Baked Potato: Step by Step

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1. Heat the oven to 220°C / 430°F.

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2. Scrub the potatoes and dry them thoroughly.

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3. Prick each one 6 times with a fork.

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4. Rub all over with the oil and then the coarse salt.

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5. Put them straight onto the oven shelf, with a tray underneath to catch drips. Do not wrap them.

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6. Bake 75 minutes, until the skin is dry and crisp and a skewer slides through with no resistance.

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7. Split each one open along the top the moment it comes out and let the steam escape.

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8. Fluff the inside with a fork and add a knob of butter, letting it melt in.

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9. Pile in the cheese, then the soured cream, spring onions, pepper and chives.

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10. Serve at once, while the skin is still crisp.

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Things to Watch For

1. No foil. Ever.
2. Straight onto the shelf, so hot air reaches all sides.
3. Split immediately or the inside goes waxy.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve It With

Baked beans · Coleslaw · A green salad

Keeping Loaded Baked Potato

Best fresh. Reheat in a 200°C / 390°F oven for 15 minutes to bring the skin back.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.