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74% would make again

Jacket Potato: The Old Fashioned

Tasty Team
June 10, 2019
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Inspired by bzfd.it

Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 2 russet potatoes
  • cooking spray
  • 1 teaspoon kosher salt
  • ½ cup milk or stock (120 mL)
  • cooked bacon
  • queso
  • green onion, thinly sliced

Nutrition Info

  • Calories 133
  • Fat 0g
  • Carbs 28g
  • Fiber 2g
  • Sugar 2g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
  3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
  4. Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
  5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
  6. Top with bacon, drizzle with queso, and garnish with green onion, to taste.
  7. Enjoy!

Ingredients

for 4 servings

  • 2 russet potatoes
  • cooking spray
  • 1 teaspoon kosher salt
  • ½ cup milk or stock (120 mL)
  • cooked bacon
  • queso
  • green onion, thinly sliced

Nutrition Info

  • Calories 133
  • Fat 0g
  • Carbs 28g
  • Fiber 2g
  • Sugar 2g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
  3. Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
  4. Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
  5. To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
  6. Top with bacon, drizzle with queso, and garnish with green onion, to taste.
  7. Enjoy!

Inspired by bzfd.it

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