Papas Horneadas Cargadas
Guarnición1 h 15 min4 porcionesFácilSobre 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.
