Loaded Bake Potatoes
8 Servings
Ingredients
- Salt and Pepper
- 4 small (7-8 punch) russet potatoes, unpeeled, each lightly pricked with fork
- 1/4 cup Whole Milk
- 2 tbsps. Butter
- 2 tbsps. Sour Cream
- 1/2 cup Shredded Sharp Cheddar, plus more for topping the potatoes before baking
- 1/3 cup Black Olives, sliced (about 12-14 whole black olives)
- 1 large Green Onion, light green and dark green parts only, sliced very thin
- 1/2 tsp. Smoked Paprika
- Kosher Slat and Coarsely Ground Pepper to taste
Directions
- First, brine the potatoes. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place the potatoes in the bowl and roll them around so the exteriors of the potatoes are evenly moistened. Transfer the potatoes to a wire rack set in a rimmed baking sheet and bake until the center of the largest potato registers 205 degrees, 45 minutes to 1 hour.
- Cool potatoes until they can be handled without burning your hands. Slice in half, then scoop the flesh out with a spoon into a mixing bowl leaving 1/4-inch border of potato around the potato skin. Place the potato “shells” back on the wire rack inside the baking sheet and set aside.
- Combine the milk and butter in a microwave safe bowl and heat for 45 seconds-1 minute until heated through and the butter has melted.
- Lightly mash the potatoes in the mixing bowl with a potato masher. Add the milk and butter mixture in 2 parts, stopping to mash the potatoes in between to incorporate the liquids. Stir in the sour cream and cheddar cheese until incorporated. Then fold in the black olives and green onions. Season generously with salt and pepper.
- Fill each potato “shell” with the filling, slightly mounding it up on the top. Sprinkle the tops with extra shredded cheddar cheese then bake the potatoes until warmed through, about 10 minutes, or until the cheese is starting to brown on top.
- Garnish with more sliced green onions if desired.
- Recipe Notes: You can test to see if potatoes are baked through one of two ways. By inserting a fork into the largest potato you are baking, it’s done if the fork goes in easily, or, give the potatoes a quick squeeze. They’ll give easily if they’re done!
