Papas Horneadas Cargadas

Name: Papas Horneadas Cargadas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 large papas russet fregadas limpias y secas; 2 tbsp aceite de oliva; 1 tsp sal kosher para la piel; 6 slices tocino; 1.5 cup queso cheddar afilado rallado recién rallado si es posible; 1 cup crema agria entera recomendada; 4 tbsp mantequilla sin sal cortada en trozos; 3 tbsp cebollino fresco finamente rebanado; 1 pinch pimienta negra recién molida; 1 pinch sal kosher, para terminar

Guarnición1 h 15 min4 porcionesFácil

Sobre esta receta

La comida reconfortante definitiva — papas horneadas perfectamente crujientes en la piel, cargadas con queso cheddar derretido, crema agria, tocino crujiente y cebollino fresco. Este método infalible entrega interiores esponjosos y humeantes cada vez con una costra salada satisfactoria. Totalmente personalizable e infinitamente satisfactoria como acompañamiento abundante o una comida en sí misma.

Instrucciones

1
Preheat your oven to ![400°F]. Line a baking sheet with aluminum foil for easy cleanup.
2
Scrub the russet potatoes thoroughly under cold water and pat completely dry with paper towels — dry skin is the key to a crispy crust.
3
Pierce each russet potato all over with a fork, about 10–12 times. This allows steam to escape and prevents the potato from bursting in the oven.
4
Rub each russet potato all over with olive oil, then sprinkle generously with kosher salt on all sides. Place directly on the prepared baking sheet.
5
Bake for 55–65 minutes, until the skin is deeply golden and crispy and a fork or skewer slides into the center with zero resistance. Larger potatoes may need the full 65 minutes. Do not wrap in aluminum foil — that steams the skin and makes it soggy.
6
While the russet potatoes bake, cook the bacon. Lay the strips in a cold skillet, then turn the heat to ^[medium]. Cook for 8–10 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces.
7
Prepare your remaining toppings: shred the sharp cheddar cheese, slice the chives, and set out the sour cream and butter pats so everything is ready to go when the russet potatoes come out.
8
Remove the russet potatoes from the oven. Using tongs or a kitchen towel to hold the hot potato, cut a deep slit lengthwise across the top, then make a shorter slit crosswise to form a cross. Push the ends toward the center to open the potato up and fluff the interior.
9
Place a pat of butter inside each russet potato first and let it melt into the fluffy flesh. Season the interior lightly with kosher salt and black pepper.
10
Pile on the toppings: a generous handful of shredded sharp cheddar cheese (it will melt from the heat of the potato), a big dollop of sour cream, a shower of crumbled bacon, and a sprinkle of fresh chives. Serve immediately.

Papas Horneadas Cargadas

Guarnición1 h 15 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![400°F]. Line a baking sheet with aluminum foil for easy cleanup.
2
Scrub the russet potatoes thoroughly under cold water and pat completely dry with paper towels — dry skin is the key to a crispy crust.
3
Pierce each russet potato all over with a fork, about 10–12 times. This allows steam to escape and prevents the potato from bursting in the oven.
4
Rub each russet potato all over with olive oil, then sprinkle generously with kosher salt on all sides. Place directly on the prepared baking sheet.
5
Bake for 55–65 minutes, until the skin is deeply golden and crispy and a fork or skewer slides into the center with zero resistance. Larger potatoes may need the full 65 minutes. Do not wrap in aluminum foil — that steams the skin and makes it soggy.
6
While the russet potatoes bake, cook the bacon. Lay the strips in a cold skillet, then turn the heat to ^[medium]. Cook for 8–10 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces.
7
Prepare your remaining toppings: shred the sharp cheddar cheese, slice the chives, and set out the sour cream and butter pats so everything is ready to go when the russet potatoes come out.
8
Remove the russet potatoes from the oven. Using tongs or a kitchen towel to hold the hot potato, cut a deep slit lengthwise across the top, then make a shorter slit crosswise to form a cross. Push the ends toward the center to open the potato up and fluff the interior.
9
Place a pat of butter inside each russet potato first and let it melt into the fluffy flesh. Season the interior lightly with kosher salt and black pepper.
10
Pile on the toppings: a generous handful of shredded sharp cheddar cheese (it will melt from the heat of the potato), a big dollop of sour cream, a shower of crumbled bacon, and a sprinkle of fresh chives. Serve immediately.