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Hi I’m Betty and welcome to Betty’s Kitchen, today I’m going to show you how to make the perfect loaded baked potato. We’re going to start with a couple of potatoes that I have in the oven but I‘ll show you what I place there is just some, I don’t know, baker, looks a lot like that and you want a good size and if you’re going to do more than one it should be equally sized. Before you put it in the oven, what you want to do is you get some aluminum foil that will manage to cover the entire potato and then take some cooking spray.
It doesn’t really matter what brand this is, Canola oil, I’m just going to spray the potato while it’s sitting on that under the foil, just slightly. And then I’m going to salt it and I’ve chosen sea salt here so I’m just going to grind a little bit on the top, turn it over and grind a little bit on the bottom.
Now I want to wrap it and I want to place it diagonally so that I can start wrapping and just continue to roll the potato in the aluminum foil and then kind of ends under. So you have a package like that, that is very neat. And then you place it in a 400 degree preheated oven. So that’s where it’s going to go.
Now I have two in there that are baking and in the meantime we’re going to make our topping, then we’ll come back and get those potatoes out of the oven. I have a small bowl here that I’m going to use one half stick of butter. You can use margarine if you prefer but I’ve chosen to use butter at room temperature, so this is a little messy. I let the wrapping on so I need to get it removed and then get rid of that wrapping so that a little greasy.
If there is a problem with your butter being a little too hard, it hasn’t had enough time at room temperature and actually I’ve got a little piece of a paper in mine. Take a fork and mashed it up and that allows me to get my little piece of paper out of there. So that’s your beginning there with a little bit of butter, it is one half thick. The next thing I’m going to do is to get my sour cream. I’ve already got some measured out set it in the refrigerator and what I’m using is one quarter cup.
So I can use sour cream which is fat free, that’s what I’ve chosen here or just regular sour cream. So I put that in the mixing bowl, just empty out one half cup of sour cream. Alright and the next thing I have is Sharp Cheddar cheese. I’ve measured out one cup and this bag holds two cups so I’ve got really half a bag of sharp cheddar cheese. Slice that in here.
Next is we’ll move it down the line, you’ll see I got some snipped green onion, you just use your kitchen shears and just snip the ends after you’ve washed it and dried it and I’m going to need is one quarter cup. I’m going to wait until I’ve mixed these together in order to put that in because that would have a tendency to mash and to come apart and not be as nice looking as it should. So let’s just use the spoon here and stir these together and you’ll see the sour cream and the butter and the shredded cheddar making a mixture that looks like this, it’s very cheesy.
And then when you get it mixed together pour in those onions and mix that along with the rest of the ingredients. And you see they are not been taken too much of a beating if you put them in this point and it has a very nice desirable look. That’s what we’re going to use to top our baked potato, so I’m going over to the oven and I’m going to use a pot holder because these are hot and when I’ve take one of those out, and I’ll just get the other one in a few minutes so we have this one that was packaged up earlier and I’ll unwrap it and I’d be very careful because I don’t want the steam coming out and burn me and I’ll see something that looks like this.
So I’m just going to take my pot holder and transfer that to my serving dish. At this point, you might want to scrunch it a little bit and it should be soft. If it’s not soft then it’s not done. I have been cooking this for one hour and fifteen minutes at 400 degrees and it appears to be just right. At this point, let’s take this fork and open it up so just come down like in a line and then I’ll put the fork to the side here, press on both the ends, it’s still pretty hot, so I’m going to press using these pot holders so I can get it open and you see a nice hot baked potato.
At this point, you’re going to put the topping on, so let’s get our topping that contains butter, sour cream, cheddar cheese and green onions and just put what you think you’ll like and these will melt down so I’ve made what I think will work for two baked potatoes and at these point I have one of them topped and let me scrape this up and leave the fork to the side and show you what we have. We have the perfect loaded baked potato.