Baked Potato [The Fluffy Load-Up Remix]
Fluffy potato with a crispy skin. Load it up with your favorite toppings.
4 large russet or Yukon gold potatoes (about 900g, organic recommended)
2 tbsp (30ml) extra virgin olive oil ([ingredient guide])
1 tsp (3g) sea salt
½ tsp (2g) black pepper
Optional toppings:
¼ cup (60ml) plain kefir or coconut yogurt (for gut health – [fermentation guide])
2 tbsp (28g) grass-fed butter
2 tbsp (8g) chopped chives
½ cup (56g) shredded grass-fed cheddar or dairy-free cheese
2 tbsp (20g) cooked, crumbled bacon
Step 1
Preheat oven to 425°F (220°C). Scrub potatoes and pat dry.
Step 2
Prick each potato several times with a fork. Rub with olive oil and sprinkle with salt.
Step 3
Place directly on oven rack or a baking sheet. Bake 45–60 minutes, until skin is crisp and a fork pierces
Step 4
easily.
Step 5
Split open, fluff with a fork, and add toppings as desired.
Step 6
Serve hot. Store leftovers airtight in fridge up to 3 days.
