Loaded Salt Crusted Jacket Potatoes

Loaded Salt Crusted Jacket Potatoes allow you to have it all when eating a baked Idaho potato, with salt crust and loaded topping mix.
Loaded Salt Crusted Jacket Potatoes

Loaded Salt Crusted Jacket Potatoes

By Sue Lau | Palatable Pastime

As October comes to a close, with cooler days and more leaves falling from the trees, it is quite frequent that my oven comes on here at home. But since we are a long way away from any sort of freezing weather and snow, it is quite frequent that I still keep some of the cooking outdoors, and grilling steaks is one of my favorites. And with steaks I always want a big fluffy potato, jam packed with everything short of the kitchen sink, don’t you? Anything less is just not right.

But where innovation is always delightful, the traditional always brings comfort, and so it is with the loaded baked potato. And for those who entertain their guests, having an overload of topping dishes on the table can make it seem quite cluttered, but with this simple blend of cheese, butter, herbs and bacon, you can keep all of that in one bowl to pass.  So yes, you can have it all.

Loaded Salt Crusted Jacket Potatoes

Loaded Salt Crusted Jacket Potatoes

  • Servings: 10
  • Difficulty: easy
  • Print

Loaded Salt Crusted Jacket Potatoes

Makes 1.5 cups topping

Salt-Crusted Jacket Potatoes:

  • Idaho russet potatoes, scrubbed
  • coarse kosher salt

Loaded Topping Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup finely shredded cheddar cheese
  • 1/3 cup finely shredded Parmesan cheese
  • 1/4 cup butter, at room temperature
  • 3  slices bacon, cooked crisp and crumbled
  • 1 tablespoon dried chives
  • 1/2 teaspoon paprika
  • 1 clove garlic, minced
  • salt and black pepper to taste

Method for Potatoes:

  1. Preheat oven to 375ºF.
  2. Pour a generous amount of coarse salt into a small plate.
  3. Scrub and rinse potatoes, then poke a  few times with a fork, small knife, or icepick; do not pat dry (let it stay wet but not dripping).
  4. Roll potatoes in coarse salt as desired.
  5. Roast potatoes in a baking pan at 375ºF for approximately 75 minutes.
  6. Cut a slit in the top of the potato and squeeze gently from both sides to open it up.

Method for topping:

  1. Stir together ingredients for topping and place 1-2 tablespoons into each potato as desired. 
  2. Refrigerate unused portion of topping until needed.

From the kitchen of palatablepastime.com

Loaded Salt Crusted Jacket Potatoes

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

Palatable Recipes

You might also like:

Moroccan Harissa Potatoes

German Sundae

Southern Style Green Beans with Potatoes

Can’t Find a Recipe? | Help

Recipe Index A-M | Recipe Index N-Z | Home

One response

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: