baked potato

There are so many variations in baked potatoes. This one is our favourite.

Ingredients:

Potatoes 6-8 medium-sized

olive oil 2-3 tablespoon

cheddar cheese 1/2 cup (Amul cheddar and mozerrela cheese is also an option)

broccoli 1 cup- finely chopped, steamed(American corn can also be taken)

salt as per taste

black pepper as per taste

garlic 3-4 cloves grated

chili flakes as per taste (1 teaspoon)

Sour cream as a side dish 

Method: 

  1. Preheat the oven to 450 degrees Fahrenheit with a rack in the middle of the oven.  Bake the potatoes directly on your middle oven rack, place a rimmed baking sheet on a lower rack now to catch any drips. 
  2. To prepare your potatoes, scrub them clean with a vegetable brush under running water. Prick your potatoes with a fork, about ¼-inch deep, six to eight times per potato. Bake for 45 minutes to 1 hour (longer if necessary), until a skewer or fork slides easily into the center of the largest potato. 
  3. Remove the potatoes from the oven and brush each one lightly with butter all over. Sprinkle each one lightly with salt all over.  
  4. Steam finely chopped broccoli, add grated garlic, freshly crushed black pepper, chili flakes, salt as per taste, grated cheddar cheese, and olive oil. Mix mixture well. 
  5. Cut and open the potato, scoop the central core, and stuff the mixture. 
  6. For ultra-crispy skin, raise your middle rack up a level higher before putting the potatoes back in the oven. For nicely crisp skin, leave it where it is. Return the potatoes to the oven and bake for 10 more minutes. 
  7. Serve hot with sour cream.

Variations

Add black beans, fresh or pickled jalapeño, roasted red bell pepper, cilantro, green onions, and sour cream or guacamole.

These baked potatoes are tender and fluffy on the inside, and wonderfully crisp on the outside. Stuff them with your favorite fillings and enjoy.

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