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The "Loaded" Baked Potato

|| If you’re after some comfort, easy and you have a bit of time then I would recommend the “loaded” baked potato. This recipe is one of my favourite chefs out there – Byron Talbott. His youtube page and is definitely worth checking out. I’ll be modifying his recipe to make it healthier and so you can eat it too.

  • Honest Prep Time: 5-10 Minutes
  • Time Spent Marinating: 5 Hours
  • Assembly: 1 Minute
  • Level Of Difficulty: Extremely Easy

Ingredients

  • 2 large Idaho potatoes
  • 2 tbsp butter
  • 2-3 tbsp caramelized onions (Approx 1/2 of a raw white onion)
  • 2 tbsp chopped italian parsley
  • 1 tbsp chopped rosemary
  • 3-4 tbsp sliced chives
  • 2-3 pieces of crispy bacon
  • 1/4 cup shredded extra sharp cheddar cheese

Instructions

  1. Make crosswise cuts in each Potato, stopping about 1/4 inch from the bottom, making cuts about every 1/8 inch.
  2. Add one pad of butter between every few slices. Top with salt and pepper to taste and a drizzle of olive oil.
  3. Pre-heat the oven to 400°F and bake for about 30 minutes.
  4. Lay out desired amount of bacon on a non-stick baking sheet. Bake at 400°F for about 15-20 minutes, or until they are nice and crispy. Remove from oven and lay on paper towels to remove excess grease.
  5. Add slices of bacon between every few cuts in the Potato.
  6. Top with cheese and put back in the over for about 10 minutes; or until the cheese is melted and slightly toasted.
  7. Remove from oven, and top with a few dollops of Sour Cream, a sprinkle of chives, salt and pepper to taste, and a drizzle of Olive Oil.

Add This To Your Plan

  • 1 small russet potato (5cm in diameter, approx. 170g raw or 138g cooked)
  • 60g of lean cooked beef mince OR 72g raw
  • 1/4 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste
  • 1 medium russet potato (7.5cm in diameter, approx. 213g raw or 173g cooked)
  • 70g of lean cooked beef mince OR 84g raw
  • 1/4 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste
  • 1 medium russet potato (7.5cm in diameter, approx. 213g raw or 173g cooked)
  • 84g of cooked beef mince or 101g raw
  • 1/3 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste
  •  
  • 1 large russet potato (10cm in diameter, approx. 369g raw or 299g cooked)
  • 70g of cooked beef mince or 84g raw
  • 1/4 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste
  • 1 large russet potato (10cm in diameter, approx. 369g raw or 299g cooked)
  • 90g of cooked beef mince or 108g raw
  • 1/4 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste
  • 1 large russet potato (10cm in diameter, approx. 369g raw or 299g cooked)
  • 101g of cooked beef mince or 121g raw
  • 1/3 cup of light grated cheddar cheese (mainland)
  • 2 Tb of light sour cream
  • cooking spray
  • chives, salt & pepper to taste

My Thoughts

This is a difficult recipe to portion due to  how variable in size the potatoes are. For this recipe, a large potato will be somewhere between 300-350g. I’ll be using 325g. Russet potatoes are the best for baking to get that crispy skin.