Loaded Salt Crusted Jacket Potatoes
Makes 1.5 cups topping
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
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 468kcalCarbohydrates: 41gProtein: 13gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 73mgSodium: 415mgPotassium: 981mgFiber: 3gSugar: 2gVitamin A: 755IUVitamin C: 14mgCalcium: 228mgIron: 2mg
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