#Loadeds

Your baked potatoes could be better. @morganmbolling shares five small tweaks that make a huge difference—from how you season to when you check for doneness. Light, fluffy interiors and crispy skin guaranteed.

I went to my sisters for dinner a few months ago and she had a baked potato bar. This was how she served them and I thought it was just brilliant. She showed me how she made them and I haven’t stopped making them ever since. I asked MaryAnn where she got the recipe for these beauties and she just let me know she found the idea on @mimis.kitchen__ IG page. Thank you Mimi! We all appreciate the 🥔 inspo so much!! . . Preheat oven to 425F. Scrub some russet potatoes well and slice in half lengthwise. Drizzle with olive oil and rub in well on both sides. Season with any seasoning you want. I used @kindersflavors the Blend. On a Sheetpan lined with parchment, dollop 2 pats of butter and a line of shredded Parmesan down the middle (watch my video to get the visual). Lay down a halved potato on each butter/ Parmesan pile. Bake for 30-35 minutes or until golden and crispy and soft in the middle. To serve, slice it down the middle, squeeze it open and fill with your favorite baked potato toppings. I used butter, sour cream, shredded cheddar, chives and crispy bacon. . . . . #bakedpotato #potatobar

Trying your baked potato toppings…gone slightly wrong. No I don’t usually label things in the freezer because I can usually easily tell what everything is. Apparently not in this case and pork loin steaks aren’t chicken breasts 😂

POV: you make baked potatoes once and now everyone’s obsessed. Drop your wild baked potato ideas 👇

MASSIVE LOADED BAKED POTATO - save this recipe. How to make this…. 🚩Pick the biggest russet potato that’s bigger than your back from the grocery store. 🚩 wash and scrub it under CLEAN water. 🚩 dry the massive potato 🚩 preheat the oven to 425 degrees Fahrenheit (thank you auto correct) 🚩 stab it a few times in a very demure way, like 8-10 times on each side. (I went about half an inch through with each stab) 🚩in a microwave safe plate, microwave it for 7-8 minutes, then flip and do it again. 🚩 poke your potato to check if your fork or knife goes through easily. 🚩 move it to a baking sheet and jizzle drizzle your choice of oil and salt bae sprinkle with your choice of salt. 🚩 bake it for 20-30 minutes or until the skin is crispy and knife or fork can poke through without resistance. 🚩 cut thick cut bacon into 1 inch squares and cook them until crispy. Place it on a paper towel to drain grease (did I need to add this part?) 🚩 when it’s ready, take it out and cut a slit down the middle of the potato. 🚩 put a bunch of mild cheddar cheese and bake for 3-5 minutes again. 🥔 now add the rest of your toppings! Toppings I used: - sour cream - shredded mild cheddar cheese - green onions - THICK cut bacon Enjoy your big back baked potato! #bigback #bakedpotato #easyrecipeideas #dinneridea #food

What is the perfect baked potato? Crispy on the outside and light and fluffy on the inside. It’s a thing of beauty. Scrub your tater. Dry your tater. Oil your tater. Salt your tater. Roast your tater at 425 for 75 min. Rest your tater for 5 minutes. Stuff your tater. Eat your tater. #bakedpotato #cheftips #homecooking #kitchenskills #foodreels

Stop scrolling… these loaded twice baked potatoes are about to steal the show 🥔🔥 Crispy potato skins packed with creamy whipped potatoes, melted cheese, and smoky bacon… then baked again until golden and bubbling. This is the kind of comfort food that keeps people coming back for more. Would you smash or pass? 😮‍🔥 #foodie #fyp #cheflife #food #reel

@altonbrown’s method for a perfect baked potato 🥔 1. Wash and thoroughly dry the potato. 2. Poke all over with a fork. 3. Rub with olive oil and season generously with salt. 4. Place the potato directly on the oven rack and bake at 300°F for 1 hour. 5. Remove from the oven, lightly brush with more oil, then increase the oven temperature to 400°F. 6. Return the potato to the rack and bake for another 10 to 15 minutes for crispy skin 7. Remove from the oven, split open using a fork (not a knife), and gently fluff the inside. 8. Season with butter, salt, black pepper, chives, sour cream or your favorite toppings. Enjoy! #bakedpotato #potato #altonbrown #cookingbasics #cooking101

How to Make Loaded Hassleback Potatoes 🥔🥓🧀 ft. @littlepotatoco FULL RECIPE BELOW ⬇️ INGREDIENTS: 1 bag fingerling potatoes from The Little Potato Company 100mL crème fraîche 1 bunch chives 100g smoked cheddar 250g sliced bacon (you’ll only need half of what I used in the video!) 2 tbsp olive oil INSTRUCTIONS: 1) Pre-heat your oven to 425 degrees Fahrenheit. Place your potatoes between two chopsticks and make incisions along the entire length of the potato, approximately 1mm apart. 2) Toss your potatoes with olive oil and salt, and lay them out around a large sheet tray lined with parchment paper. Place them in the oven. Lay out your bacon on another sheet tray lined with parchment paper, and put them in the oven as well. 3) Set a timer for 10 minutes, and take out your potatoes. Very carefully tilt your pan, and spoon any excess olive oil back over the potatoes. 5 minutes later, your bacon should be done. Take out your potatoes again, and pour any excess bacon fat from your bacon tray over your potatoes. Put your potatoes back in the oven to continue baking. You can remove your potatoes from the oven every 5 minutes, and spoon fat over the potatoes, until they are golden brown and crispy. 4) Spread some crème fraîche on the bottom of a large plate. Place your potatoes around the plate, and grate a generous amount of aged cheddar around your potatoes. Garnish with chopped chives. Break your bacon apart into pieces, and place it around your potatoes. Enjoy! #bakedpotato #hassleback #potato #recipe #homecooking

Potatoes are one ingredient — but a hundred different textures 🥔🔥 How you cook them completely changes the result: • Boiled – Soft and creamy inside. Great for mashed or potato salad. • Roasted – Crispy outside, fluffy inside. High heat + oil = golden edges. • Fried – Crunchy exterior, tender center. Perfect for fries or hash browns. • Baked – Crisp skin, steamy interior. Classic loaded potato vibes. • Mashed – Smooth and rich when whipped with butter and cream. • Air-fried – Crispy with less oil. High starch potatoes (like Russets) = fluffy. Waxy potatoes (like Yukon Golds) = creamy and hold shape.

You’d be surprised the different techniques you can take with the most simple ingredients! What’s your favorite potato hack? #potatorecipes #potatoes #mashedpotato #bakedpotato #privatechef

Perfect Baked Potato Recipe Ingredients: 4 large russet potatoes (8 oz each), Fresh Russet Potato 4 tsp olive oil, Pompeian Light Taste Olive Oil 2 tsp salt, Morton Salt 4 tbsp Land O Lakes Light Butter 1 tbsp fresh chives finely chopped optional Directions: Preheat oven to 425°F (220°C). Scrub potato clean and dry. Pierce potato with a fork several times. Rub olive oil all over the skin, then sprinkle generously with salt. Place directly on oven rack and bake for 45-60 minutes until skin is crispy and inside is soft. Serve hot with butter, sour cream, or toppings of choice.