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Loaded Baked Potatoes
by
Joanna Gaines
Total 3 hours and 14 minutes
Active 14 mins
Makes 4 servings
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Ingredients
Loaded Baked Potatoes
4 russet potatoes, washed and scrubbed
4 teaspoons of olive oil
2 teaspoons kosher salt
8 rounded tablespoons (6 ounces) Charred Jalapeño Garlic Butter (2 rounded tablespoons per potato)
4 tablespoons (3 ounces) sour cream (1 tablespoon per potato)
4 tablespoons (4 ounces) shredded Cheddar cheese (1 tablespoon per potato)
4 slices original bacon (not thick cut), cooked and chopped (1 slice per potato)
¾ of charred jalapeño (optional)
Charred Jalapeño Garlic Butter
3 garlic cloves, charred
¼ of 1 jalapeno, charred
½ cup unsalted butter (1 stick)
½ teaspoon garlic salt
Directions
For the potatoes: Preheat oven to 300°F.
Brush 1 teaspoon of oil and sprinkle ½ teaspoon of salt onto each potato.
Carefully place the potatoes onto a baking sheet and into the bottom oven rack and bake for 3 hours.
For the Charred Jalapeño Garlic Butter: In a mini food processor, blend the garlic and jalapeño down into a paste.
Add in the butter and garlic salt and combine until whipped. Set aside.
Carefully remove the potatoes from the oven.
Slice the potatoes down the center and fill with toppings.
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