Baked Potato | JoyJolt | Loaded Baked Potato Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Wash and scrub the potatoes thoroughly and dry them.

Coat the potatoes with extra virgin olive oil.

Poke the potatoes with a fork about 10 times to allow steam to escape during baking.

Wrap each potato in foil to bake evenly.

Preheat the Breville oven to 350°F (175°C).

Place the wrapped potatoes directly in the oven and bake for 1 hour, checking for tenderness.

If the potatoes are not tender after 1 hour, add an additional 15 minutes to the baking time.

Once done, remove the potatoes from the oven and let them cool slightly, being cautious as they are hot.

Cut a slit in the top of each potato, about 65% of the way down, creating a larger side and a smaller side.

Scoop out the insides of the smaller side of the potato into a bowl, discarding the skin.

Mash the potato insides with 1/2 stick of butter, adding salt and pepper to taste.

Refill the larger portion of the potato skins with the mashed potato mixture.

Shred rotisserie chicken and place it on top of the refilled potatoes.

Sprinkle shredded cheddar cheese over the chicken and potatoes.

Return the potatoes to the oven at 350°F (175°C) for 5-6 minutes until the cheese is melted.

Top the potatoes with more chicken, cheese, and sour cream, and garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens