Baked Potato
Directions
- 1Start by scrubbing four to five relatively small russet potatoes.
- 2Start by scrubbing four to five relatively small russet potatoes.
- 3Start by scrubbing four to five relatively small russet potatoes.
- 4Make slits all over the potato.
- 5Make slits all over the potato.
- 6Make slits all over the potato.
- 7Season the potatoes with salt.
- 8Season the potatoes with salt.
- 9Season the potatoes with salt.
- 10You can add a little bit of extra virgin olive oil to the potatoes.
- 11You can add a little bit of extra virgin olive oil to the potatoes.
- 12You can add a little bit of extra virgin olive oil to the potatoes.
- 13Wrap each potato in foil paper.
- 14Wrap each potato in foil paper.
- 15Wrap each potato in foil paper.
- 16Bake at 400 degrees Fahrenheit for an hour until very soft.
- 17Bake at 400 degrees Fahrenheit for an hour until very soft.
- 18Bake at 400 degrees Fahrenheit for an hour until very soft.
- 19While the potatoes are baking, prepare the filling. In a bowl, mix equal amounts of butter, cream cheese, and cheddar cheese.
- 20While the potatoes are baking, prepare the filling. In a bowl, mix equal amounts of butter, cream cheese, and cheddar cheese.
- 21While the potatoes are baking, prepare the filling. In a bowl, mix equal amounts of butter, cream cheese, and cheddar cheese.
- 22Add spring onions, red pepper flakes, coarse black pepper, and salt to the mixture.
- 23Add spring onions, red pepper flakes, coarse black pepper, and salt to the mixture.
- 24Add spring onions, red pepper flakes, coarse black pepper, and salt to the mixture.
- 25Mix well until combined.
- 26Mix well until combined.
- 27Mix well until combined.
- 28Once the potatoes are baked, carefully remove them from the foil.
- 29Once the potatoes are baked, carefully remove them from the foil.
- 30Once the potatoes are baked, carefully remove them from the foil.
- 31Cut each potato in half lengthwise.
- 32Cut each potato in half lengthwise.
- 33Cut each potato in half lengthwise.
- 34Scoop out some of the cooked potato flesh from the center of each half.
- 35Scoop out some of the cooked potato flesh from the center of each half.
- 36Scoop out some of the cooked potato flesh from the center of each half.
- 37Stuff the potato halves with the prepared cheese and onion mixture.
- 38Stuff the potato halves with the prepared cheese and onion mixture.
- 39Stuff the potato halves with the prepared cheese and onion mixture.
- 40Place the stuffed potatoes on a baking tray.
- 41Place the stuffed potatoes on a baking tray.
- 42Place the stuffed potatoes on a baking tray.
- 43Bake for another 10 to 15 minutes at 400 degrees Fahrenheit until the cheese is melted and bubbly.
- 44Bake for another 10 to 15 minutes at 400 degrees Fahrenheit until the cheese is melted and bubbly.
- 45Bake for another 10 to 15 minutes at 400 degrees Fahrenheit until the cheese is melted and bubbly.
- 46Serve and enjoy!
- 47Serve and enjoy!
- 48Serve and enjoy!
Ingredients
- 4 to 5 russet potatoes
- 4 to 5 russet potatoes
- 4 to 5 russet potatoes
- 100 g butter unsalted
- 100 g butter unsalted
- 100 g butter unsalted
- 100 g cream cheese
- 100 g cream cheese
- 100 g cream cheese
- 100 g cheddar cheese
- 100 g cheddar cheese
- 100 g cheddar cheese
- 2 spring onions
- 2 spring onions
- 2 spring onions
- 0.5 tsp red pepper flakes
- 0.5 tsp red pepper flakes
- 0.5 tsp red pepper flakes
- 0.5 tsp coarse black pepper
- 0.5 tsp coarse black pepper
- 0.5 tsp coarse black pepper
- to taste salt
- to taste salt
- to taste salt
- olive oil
- olive oil
- olive oil
Equipment
baking trayfoil paperbowlforkknife
Tips
- You can add bacon if you like to the filling.
- Don't add salt to the filling yet until the end if needed.
- The recipe calls for 4-5 small russet potatoes, weighing 220-235g each.
- The outside of the potato can also be brushed with olive oil (optional).