Loaded Baked Potatoes

Loaded Baked Potatoes

Ingredients:

4 large Russet Potatoes

2 tbs Melted Butter

Cape Cod Saltworks Classic Sea Salt

Black Pepper to taste

Toppings:

Sour cream

Cheddar Jack Cheese, shredded

Lighthouse Keeper’s Tomato Chutney

Scallions, chopped

Bacon

Instructions

Preheat oven to 450°F.  Line a large baking sheet with parchment, and a wire cooling rack place it on top of the baking sheet.

Using a fork poke, the potatoes at least 10 times on all sides.  Place the potato on the prepared baking sheet.

Bake for 25 minutes.  Remove from the oven.

Using a pastry brush, brush the outside of the potatoes with melted butter until completely coated on all sides.  Sprinkle the potatoes with a generous pinch of sea salt, and flip the potatoes upside down, so they can cook evenly. Bake for an additional 25 minutes. 

While the potatoes bake, prepare your bacon in a skillet.

Use an oven mitt to carefully squeeze the potatoes to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potatoes are soft.

Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.

Top with sour cream, cheddar cheese, tomato chutney, scallions and bacon.  Serve immediately.