Baked Potatoes Recipe
Sometimes the simplest of ingredients and methods can yield delicious food, and this baked potato recipe is proof. They come out with crispy skin and a well-seasoned, fluffy filling. They’re so simple that you can, in fact, add nearly any of your favorite toppings, and come away with a delicious, personalized meal.
Servings: 4 servings
- 20 oz russet potatoes 4 small
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
- 1/4 cup Greek yogurt
- 1.5 oz baked bacon crumbled
- 1 tbsp scallions chopped
- 1 tsp cilantro chopped
- 1/4 tsp thyme
- 2 tbsp cheddar cheese
Preheat the oven to 400°F.
Use a fork to pierce the skin of each potato in several places. Then rub olive oil onto the skin and sprinkle the potato with salt and pepper.
Place whole potatoes on the middle rack and bake them at 400°F for 45-60 minutes until the skin feels crisp. Turning the potatoes once or twice while baking. Total cook time will vary depending on the size of the potatoes.
Let potatoes cool 10 minutes. Then cut each potato open, scoop out the inside. Arrange empty potato shells back on the baking sheet and bake at 400°F for 10 minutes.
In a large bowl, add the potato filling with salt, pepper, Greek yogurt, thyme, scallion, 1/2 tablespoon of butter, 1 tablespoon of cheddar cheese, and 1 oz bacon. Mash filling until smooth.
Spoon it all back into the potato skins. Top the potatoes with the remaining butter, cheese, and bacon. Return potatoes to the baking sheet and bake at 400°F for another 5-10 minutes, until the cheese melted.
Garnish with chopped cilantro and serve while potatoes are still hot.
- Make sure that your potatoes don’t have too many sprouts or a green tinge. Green potato skin can be an indication of solanine, a compound that is poisonous if consumed in large amounts. Simply cutting the green parts off of your potatoes will render them safe to eat.
- Wrap potatoes in aluminum foil if you want to shorten the cooking time.
- The best way to know if your potato is cooked well is to stick a fork into the center. If the fork easily penetrates the potato, it is finished baking.
- Use similar sized potatoes so that they all finish at about the same time.
Serving: 1serving | Calories: 198kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 292mg | Potassium: 619mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 1mg