Ingredients:
4 large russet potatoes
Olive oil
Salt
Pepper
Instructions:
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a towel.
Poke each potato with a fork several times.
Rub the potatoes with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until the skin is crispy and the inside is tender.
Let them cool for a few minutes, then slice open and fluff with a fork.
Loaded Baked Potato
Ingredients:
4 large russet potatoes
Olive oil
Salt
1 cup shredded cheddar cheese
1/2 cup sour cream
4 strips bacon, cooked and crumbled
2 green onions, chopped
Instructions:
Follow steps 1-5 from the Classic Baked Potato recipe.
After baking, slice open the potatoes and fluff the insides with a fork.
Top each potato with shredded cheddar cheese, sour cream, crumbled bacon, and chopped green onions.
Twice-Baked Potatoes
Ingredients:
4 large russet potatoes
Olive oil
Salt
1/2 cup sour cream
1/4 cup milk
1/4 cup butter
1 cup shredded cheddar cheese
1/4 cup chopped chives
4 strips bacon, cooked and crumbled
Instructions:
Preheat your oven to 375°F (190°C).
Follow steps 2-5 from the Classic Baked Potato recipe.
Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the insides into a bowl.
Mash the potato insides with sour cream, milk, butter, cheddar cheese, and chives. Season with salt and pepper to taste.
Spoon the mixture back into the potato skins.
Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until heated through and slightly browned on top.
Sprinkle with crumbled bacon before serving.
Cheesy Broccoli Baked Potato
Ingredients:
4 large russet potatoes
Olive oil
Salt
1 cup steamed broccoli florets
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
Instructions:
Follow steps 1-5 from the Classic Baked Potato recipe.
Steam the broccoli florets until tender.
After baking the potatoes, slice them open and fluff the insides with a fork.
Top each potato with steamed broccoli, shredded cheddar cheese, sour cream, milk, and butter. Season with salt and pepper.
