Servings: 6 Servings
Calories: 127kcal
Equipment
- Basting Brush
- baking tray
- Foil
Ingredients
- 500 g Russet Potatoes
- 2 tablespoon Olive Oil
- 4 teaspoons Butter
- 1 cup Cheddar Cheese
- 1 cup Green Onions
- 2 teaspoon Sea Salt
- 2 teaspoon Black Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and scrub potatoes thoroughly, then dry them with a paper towel.
- Using a fork, poke holes all around the potatoes to allow steam to escape while baking.
- Coat each potato with olive oil and sprinkle sea salt on top.
- Wrap each potato in foil and place them on a baking tray.
- Bake for 45-50 minutes or until the potatoes are tender.
- Remove the potatoes from the oven and let them cool for a few minutes.
- Cut each potato in half lengthwise and fluff the insides with a fork.
- Place a teaspoon of butter on top of each potato, followed by cheddar cheese and green onions.
- Sprinkle black pepper on top.
- Return the potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let them cool for a few minutes before serving.
Notes
– If you don’t have red potatoes, you can use russet or Yukon Gold potatoes.
– To make the potatoes extra crispy, bake them for an additional 5-10 minutes.
– To make the dish vegan, omit the cheese and bacon and use vegan-friendly ingredients.
– If you are short on time, you can microwave the potatoes for 5-7 minutes before baking.
– You can also add other ingredients such as sour cream, green onions, or jalapenos.
Nutrition
Calories: 127kcal
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