Loaded Baked Potato
A proper baked potato. Crisp salty skin, fluffy inside. Is one of the great cheap meals. The whole trick is two things: bake it directly on the rack (not on a tray) so the bottom crisps, and rub the skin with oil and salt before it goes in. Then load it with whatever's in the fridge. This is the cheddar-and-butter version, which is the canonical one.
- Prep
- 5 min
- Cook
- 70 min
- Total
- 75 min
- Serves
- 2 servings
- Cost/serving
- $1.15
Ingredients
- ·2 large russet potatoes
- ·80 g, grated cheddar cheese
- ·2 tbsp butter
- ·1 tbsp olive oil
- ·1 tsp flaky salt
- ·to taste black pepper
- ·1, sliced green onion (optional)
Method
- 1.Heat the oven to 220 °C (425 °F).
- 2.Scrub the potatoes dry. Prick each one all over with a fork. Rub with olive oil and roll in flaky salt.
- 3.Place directly on the middle oven rack. Bake 60-70 minutes until the skin is crisp and a knife slides in with no resistance.
- 4.Cut a long slit in the top. Squeeze the ends to puff the inside up.
- 5.Drop a tablespoon of butter into each, scatter the cheese on top so it melts, finish with black pepper and green onion.
If you don't have…
- cheddar: any melting cheese, sour cream, or a spoonful of beans
- oven time: microwave 8-10 minutes, then 15 minutes in a hot oven to crisp the skin
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