加载烤土豆

Name: 加载烤土豆
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 个大号红褐土豆，洗净并擦干; 2 汤匙橄榄油; 1 茶匙粗盐用于土豆皮; 6 片培根; 1.5 杯切达芝士丝尽可能新磨; 1 杯酸奶油推荐使用全脂; 4 汤匙无盐黄油切成小块; 3 汤匙新鲜细香葱切成细条; 1 撮黑胡椒粉现磨; 1 撮粗盐，用于最后调味

配菜1小时15分钟4 份简单

关于此食谱

终极舒适食物——完美酥脆外皮的烤土豆，配以融化的切达奶酪、酸奶油、酥脆培根和新鲜细香葱。这种万无一失的方法每次都能提供蓬松、冒着热气的内部，配以令人满意的咸味外壳。完全可定制，作为丰盛的配菜或独立的一餐都令人无限满足。

步骤说明

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.

加载烤土豆

配菜1小时15分钟4 份简单

关于此食谱

步骤说明

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.