Loaded Salt Baked Potato
1 hour 5 mins
1 hour 25 mins
4 medium to large baking potatoes
4 cups rock salt or Kosher salt
Fresh rosemary and/or thyme sprigs, as desired
Bay leaves, as desired
Garlic cloves, as desired
¼ cup fresh chives or scallions
4 slices bacon, crisply cooked, crumbled
2 ounces shredded cheddar cheese
½ teaspoon salt
½ teaspoon pepper
Vermont Creamery Fire-Roasted Onion &Chive Sour Crème
- Preheat oven to 450ºF.
- Rinse and scrub potatoes well; pat dry. Pour generous layer of salt to cover bottom of 9x9-inch baking pan; nestle potatoes into salt, spacing them evenly. Add fresh herbs and/or garlic as desired around potatoes; cover potatoes completely with remaining salt. Bake 1-1 1/2 hours or until potatoes are fork-tender.
- Carefully remove potatoes from salt, brushing off any excess. Place potatoes onto baking tray; cut lengthwise slit in top of each potato. Carefully scoop and fluff potato flesh. Top each evenly with chives, crumbled bacon, Cheddar cheese, salt and pepper. Return to oven; bake 3-5 minutes or until the cheese is melted. Top potatoes with dollop of sour crème. Serve immediately.