Loaded Baked Potato

[ 0 ] January 14, 2009 |

Loaded Baked Potato

1 large baking potato
1 1/2 tsp. olive oil
1 tsp. salt
2 tsp. butter
1 tsp. garlic powder
1 dash of ground black pepper
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
1 tbsp. bacon bits (*fry 2 strips of bacon in 1 tsp. olive oil in a pan over medium heat; let cool; dice into small bits)

Preheat oven to 300 degrees. Scrub the potato and poke holes in it with a fork a few times. Rub the potato with olive oil and salt. On a baking sheet, place the potato in the oven for 1 1/2 hours or until the potato has softened and is golden brown. Slice the very top of the potato (versus slicing it in two) and fluff out the inside content, making sure to keep the skin intact; combine content with the butter, garlic powder, pepper and cheeses, spoon back into the skin; top with bacon bits. Serve.

*Johnna’s tip: Warmth. That’s the going theme for today. As the temperatures reach unbearable levels this is the time to bring in the best, warmest comfort foods we can think of! Baked potatoes are a great start because:

1. They are super easy to make and filling and
2. You can add whatever you like to them (*Potatoes are to the food world as black and white are to the fashion world…they go with everything!

Add other favorites such as broccoli, feta cheese or even chopped up asparagus.

Picture source: http://whatscookingamerica.net/Q-A/PotatoBaking.htm

Category: baked, side dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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