LUNCHES &... RECIPES

Fully-Loaded Baked Potatoes

Fully-Loaded Baked Potatoes

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

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Ingredients

  • 4 Potatoes very large ones
  • 1 tsp Olive Oil
  • 1 tsp Pepper and salt, to taste
  • To serve
  • 6 Bacon Rashers cut into strips and fried until crisp
  • 1 and 1/2 cups Cheese grated
  • 1 Avocado a large one, smashed
  • 2 Spring Onions sliced
  • Chives sliced
  • 1 Coleslaw a small tub of your favourite one
  • 1 Sour Cream

Nutrition Information

Qty per
452g serve		 Qty per
100g
Energy 787.52kcalcal 174.09528020338kcalcal
Protein 50.4375gg 11.150105007185gg
Fat (total) 43.0675gg 9.5208356361225gg
 - saturated 17.28gg 3.8200508455842gg
Carbohydrate 51.44gg 11.371725433845gg
 - sugars 4.0525gg 0.89587708632696gg
Dietary Fibre 8.2125gg 1.8155189565602gg
Sodium 2730.1625mgmg 603.55090085111mgmg

Nutritional information does not include the following ingredients: coleslaw, sour cream

Please Note - Nutritional information is provided as a guide only and may not be accurate.

They may look like a hot mess, but these fully-loaded baked potatoes will blow your mind – in the best way possible!

They are loaded with absolute goodness!

To make these potatoes extra special use a sharp aged cheddar cheese.

If you have an open fire going, or a coal weber or BBQ, par-boil the potatoes for 15 minutes, dry thoroughly and wrap in foil and place in the coals of the fire.  Not too close to the flames.

Fully-Loaded Baked Potatoes | Stay At Home Mum

Method

  1. Preheat oven to 140°C

  2. Cut 8 sheets of foil about 30cm x 30 cm. Make 4 piles of 2 sheets and place a potato on each one.

  3. Rub with olive oil and season with salt and pepper.

  4. Wrap the potatoes tightly and place in the oven for two hours or until tender when a skewer is inserted.

  5. Unwrap the potatoes and place on serving plates.

  6. Top with cheese and crispy bacon. You can melt the cheese in the oven at this point if you want to.

  7. Dollop over avocado and sour cream, throw over spring onion and chives and serve with coleslaw.

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About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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