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
By Sue Lau | Palatable Pastime
Jump to Recipe
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.
Print Recipe
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.
You might also like:
Moroccan Harissa Potatoes
Moroccan Harissa Potatoes are air-fried to minimize fat and seasoned with a bit of delicious Moroccan spice.
German Sundae
German Sundae is an Ohio version of loaded mashed potatoes inspired by the annual Ohio Sauerkraut Festival in Waynesville.
Southern Style Green Beans with Potatoes
Southern-Style Green Beans with Potatoes are simmered into an intoxicating elixir of vegetables, broth and meat.
Loaded Salt Crusted Jacket Potatoes
Click stars in the recipe card to rate.
Loaded Salt Crusted Jacket Potatoes
Ingredients
Salt-Crusted Jacket Potatoes:
- 4 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
Instructions
Method for Potatoes:
- Preheat oven to 375ºF.
- Pour a generous amount of coarse salt into a small plate.
- 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).
- Roll potatoes in coarse salt as desired.
- Roast potatoes in a baking pan at 375ºF for approximately 75 minutes.
- Cut a slit in the top of the potato and squeeze gently from both sides to open it up.
Method for topping:
- Stir together ingredients for topping and place 1-2 tablespoons into each potato as desired.
- Refrigerate unused portion of topping until needed.
Notes
Nutrition
Don’t Forget to Pin and Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
or scan the code to join
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.
Potatoes! Right up my alley. This recipe takes care of everything there is to love in potatoes.