The “Loaded” Baked Potato

 Kicking off #PotatoWeek with the ULTIMATE Potato recipe! A classic American treat that can be customized 1-0-1 ways and is a favorite to most!

Here is my take on the “Loaded Bake” Potato.

Startby taking the end of a fork to gently poke holes throughout a large Idaho Potato.

Chop up a handful of Rosemary and Parsley.

Coat the potato(es) with olive oil…

…a pinch of salt…

…and the chopped herbs.

Give the Potato(es) a nice seasoned rub.

Baked the Potato(es) at 375°F…

…for one hour.

Once the potato(es) are slightly crisp and fork tender, remove them from the oven.

Split them open with a knife.

Push the ends inward to gently open the Potato.

Using a fork, fluff the inside of the Potato(es).

Top with Parsley, Rosemary…

…a few pads of butter…

…a hearty helping of Sharp Cheddar Cheese…

…and then put them back into the 375°F oven for 3-4 minutes.

Chop up a few stalks of chives.

When the cheese is nice and melted on top of the Potato(es), remove them from the oven.

Time to top as you like! For me I started with caramelized onions…

…Homemade Bacon Bits…

…a few dollops of Sour Cream.

…and the Chives we chopped up earlier.

 That’s all its take to make one SCRUMPTIOUS Loaded Bake Potato. Enjoy!

[amd-zlrecipe-recipe:37]

 | Top Left: Boos Cutting Board | Top Middle: Shun Knife |

 | Bottom Left: Baking Sheet | Top Right: Pepper Grinder |