MY BEST BAKED POTATO WITH SOUR CREAM & CHEESE

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Didn’t I tell you I will be filling this blog with many many potato recipes!

But since it’s the Holidays month, I am posting the best recipe of them all … & it’s healthy …  & requires 0 effort!

Christmas just came a little earlier, right?

This is my best baked potato topped with sour cream, light red cheddar & green onions!

The trick here is not in the toppings (although this combo of toppings is my BINGO) yet what’s special about this recipe is the baking secret that gives you perfectly crisp potato skins & creamy flesh.

It’s restaurant style … No, wait … It’s even better!!

You won’t poke the potatoes nor wrap them nor grease them! No No No! Just leave them alone to enjoy your oven.

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All you have to do is wash & dry your potato really well, preheat your oven, throw it there, flip it once & you are good to go!

 

Open it, squeeze all this creamy goodness out & pile with your favorite toppings.

Enjoy … Indulge … Daydream … This is simply foodgasmic!!

MY BEST BAKED POTATO WITH SOUR CREAM & CHEESE

  • Servings: 2
  • Time: 60-90 min
  • Difficulty: easy
  • Print

Ingredients:

  • 2 large potatoes
  • 4 tbsp sour cream or to taste
  • 1/4 cup shredded light cheddar or to taste
  • 3 tbsp spring onion minced or to taste
  • salt & pepper

Directions

  1. Preheat your oven to 220 C degrees.
  2. Wash your potatoes really well to remove all the sticky mud pieces & dry with paper towel.
  3. Wait about 15 minutes until the oven is hot & place your potatoes on the middle rimmed rack.
  4. Leave your potatoes to cook for 45 minutes then flip on the other side for about 45 minutes more.
  5. To make sure the potato is cooked perfectly, a skewer or a tip of a sharp knife should poke it smoothly.
  6. Get the potatoes out, cut them down the middle but not all way through so that you don’t split them in half.
  7. Squeeze the bottom & both ends of the potato to let all the creamy flesh booze out in the middle (from the opening).
  8. Sprinkle the potato with some cheese & salt/pepper.
  9. Add the sour cream, mixing some with the potato flesh & leaving the rest covering the opening.
  10. Sprinkle with spring onions, more cheese & salt/pepper.
  11. Serve immediately.

Notes: 

  •  Don’t choose round potatoes that are difficult to sit on one side
  • Medium & large potatoes are the best for this recipe.
  • Medium potatoes cook for about 1 hour while large huge potatoes take about 1 hour 30 minutes.
  • Potatoes are done when the outer skin is crispy & a skewer or the tip of a sharp knife pass through smoothly.
  • You can change the toppings as per your preference.

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