Saturday, October 5, 2013
Every once in a while I really look forward to a simple meal of a baked potato with a small salad. There are tons of different toppings you can place on your potato, but I always dress mine with cheddar cheese, crumbled bacon, sour cream and sliced green onions. Yum!
Russet potatoes work best for baking because they are mealy, resulting in a nice fluffy texture when done.
for each serving
one 14-15oz russet potato
small amount of olive oil (for coating)
salt and freshly cracked pepper, to taste
1-2 tbsp sour cream
1-2 tbsp shredded cheddar cheese
1 slice bacon fried crispy, then crumbled
2-3 tsp green onion, sliced
Preheat oven to 375°F.
Wash and scrub the potatoes carefully (so you can eat the skin as well). Remove any bruises or blemishes with a sharp knife.
Lightly coat the potatoes with oil and sprinkle with salt. Poke each potato a few times with a knife.
Bake for about 1 hour or until the skin feels crispy and the interior feels soft. Remove from oven.
Slice each potato along the top about halfway down. Gently pull apart the seams and fluff up interior with a fork. Sprinkle with a bit of salt and pepper. Fill each potato with desired amounts of sour cream, cheese, bacon and green onions.