Loaded Baked Potato

A salty, crispy skin hiding a steaming heart of potato mashed with butter and cream. The contrast between the crunchy bacon and the melted cheddar pulling under the fork is immediate.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 588
• Protein: 18 g
• Carbs: 36 g
• Fat: 41 g

Ingredients

• 4 piece Potato ( large, starchy type )
• 50 g Salted butter ( softened )
• 100 ml Cream ( thick )
• 150 g Smoked lardons ( grilled )
• 100 g Cheddar cheese ( grated )
• 1 piece Chives fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Sour cream ( chilled )

Instructions

1. Preparing the tubers

   Scrub the potatoes under water to remove any trace of soil. Dry them perfectly. Prick the skin several times with a fork to allow steam to escape.

2. Oven baking

   Place the potatoes directly on the oven rack at 200°C. Bake until the skin is crispy and a knife blade sinks in like butter.

3. Preparing the garnish

   Meanwhile, brown the bacon bits in a dry pan until they are golden and crispy. Finely chop the chives.

4. Working the pulp

   Cut a top off each potato. Scoop out the flesh with a spoon without piercing the skin. Mix this pulp with the butter, cream, salt, and pepper until smooth.

5. Assembly and browning

   Fill the shells with the mixture. Spread the grated cheddar and bacon bits on top. Bake for 5 minutes so the cheese coats the potato.

6. Final touch

   Out of the oven, place a generous dollop of sour cream on each potato to add freshness, then sprinkle with chopped chives.

Chef's tips

• Do not wrap the potatoes in foil, or the skin will be boiled rather than crispy.
• The skin should sound hollow when tapped, a sign of perfectly cooked flesh.

Storage

Keeps for 2 days in the fridge. Reheat in the oven to maintain the skin's crispness.