EFK Tested
Erickson Loaded Baked Potatoes
This is our simple family loaded baked potato method: russets baked directly on the oven rack so the skins stay crisp, never wrapped in foil, then opened and loaded at the table with whatever each person likes. We usually plan on one potato per person.
- Yield
- 1 serving per potato; scale as needed
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Preheat the oven to 400°F.
- 2. Wash and scrub the russet potatoes thoroughly, then pat them completely dry.
- 3. Pierce each potato a few times with a fork. Coat lightly with olive oil and season the outside with kosher salt.
- 4. Place the potatoes directly on the oven rack. Do not wrap them in foil.
- 5. Bake for 45 to 60 minutes, depending on potato size, until the potatoes are tender all the way through. Check doneness by carefully piercing the center with a fork; it should slide in easily.
- 6. While the potatoes bake, prepare the toppings: butter, shredded cheddar, sour cream, Erickson Homemade Chipotle Mayo, and cooked bacon cut into chunks.
- 7. Remove the potatoes from the oven and let them cool just enough to handle safely. Slice each one open, press the ends inward slightly to open it up, and fluff the inside with a fork.
- 8. Add butter, then let each family member build their potato with whatever toppings they like.
Equipment
Oven
Fork
Pastry brush or clean hands for coating with oil
Knife
Cutting board
Food safety & storage
Use care when piercing and opening hot potatoes because steam can escape. Let the potatoes cool just enough to handle safely before slicing them open. Refrigerate leftover bacon and other perishable toppings promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗