Breastfeeding Friendly Gluten Free Loaded Baked Potatoes
Total time1 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.9(6)
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Learn more →Ingredients
4 servings
- 4 large russet potatoes (about 10–12 oz each), scrubbed
- 2 tbsp olive oil
- 1 tsp kosher salt
For the toppings
- 6 slices bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp unsalted butter
- 3 tbsp fresh chives, thinly sliced
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
- 2
Pierce each potato all over with a fork, about 10–12 times. Rub each potato with olive oil and sprinkle evenly with kosher salt. Place on the prepared baking sheet.
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