RECIPE
Baked Potatoes
A flavourful appetizer that easily combines with most main dishes.
4
K Cals
295
This traditional Uk-based home-made meal is ideally executed with even, brown skin-toned potatoes without any significant bruises, discoloured spots or sprouts. Opt for potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time.
7 g
Carbohydrates 27.8 g
Fiber2.75 g
17.8 g
Preparation Time: 10 min.
Cooking Time: 25 min.
Servings: 4
Cooking Time: 25 min.
Servings: 4
Nutritional Information
(Amount per serving)
Protein Fiber
INGREDIENTS
2 baking potatoes (about 5 ounces or 150g each)
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
1/2 teaspoon coarse salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced
1/2 teaspoon coarse salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons olive oil
PREPARATION
Rinse and scrub the potatoes and dry thoroughly with a clean towel. Cut them in half lengthwise and scoop out some pulp, so you can easily put the mixture in. In a bowl, combine oil, salt, pepper and garlic powder. Brush over the skin of the potatoes. Place them in a baking pan and bake at 400°F / 200°C for 20 minutes. Sprinkle cheddar cheese inside the potatoes and bake for a few minutes until the cheese is melted. Potatoes are done when; gently poking with a fork, the middle gives in easily. Don't overcook potatoes as the insides will dry up. Top with sour cream and onions. Serve immediately.
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