Baked once is good, baked twice is even better.
Sub dairy free or skip sour cream, ricotta, mozzarella, parmesan.
Ingredients:
Per baked potato:
- 1 russet potato
- 1 tablespoon butter
- 2 tablespoons sour cream
- 2 tablespoons ricotta
- 1 tablespoon parmesan
- 1 tablespoon white miso (optional)
- small handful of mozzarella
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 stem parsley
- salt, to taste
- pepper, to taste
Instructions:
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Preheat the oven to 425 degrees.
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Using a fork, pierce through the potato a few times.
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Place on a baking pan with some parchment paper and bake for ~45-60 minutes until cooked.
- Slice the top off the potato.
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Carefully scoop out the inside of the potato while retaining the shape of the potato and the skin.
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In a bowl, combine the scooped potato with the rest of the ingredients. Once well mixed, use a spoon to fill it into the hollowed out potato shell.
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Bake at 425 degrees for another 20 minutes.
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Enjoy!