Jason's Deli Baked Potato
Description
Copycat Jason's Deli baked potato with crackling salted skin and a fluffy inside, loaded with cheese, broccoli or bacon.
Ingredients
- 4 large russet potatoes, 12 to 16 ounces each
- 4 teaspoons olive oil
- 2 teaspoons kosher salt
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar, shredded
- 2 cups broccoli florets, steamed
- 6 slices bacon, cooked and crumbled
- 2 tablespoons sliced chives
Instructions
- Heat oven to 425°F and set a wire rack in a rimmed baking sheet.
- Scrub 4 large russet potatoes and dry them completely.
- Pierce each potato 6 to 8 times with a fork.
- Rub each with 1 teaspoon olive oil, then coat all over with kosher salt.
- Bake on the rack for 60 to 75 minutes, until a knife meets no resistance and the center reads 205 to 210°F.
- Cut a lengthwise slit and squeeze hard from both ends to push the flesh up.
- Fluff with a fork, add butter, then top with cheddar, broccoli, bacon, sour cream and chives.
Equipment
- Rimmed Baking Sheet
- Wire Rack
- Instant-read thermometer
Notes
Do not wrap these in foil. Foil traps steam and gives you soft skin, which is the single biggest difference between a home baked potato and a restaurant one. Buy the largest russets you can find; size is most of the effect. Open the potato immediately after baking so it doesn't steam itself gummy. A large sweet potato takes 45 to 55 minutes at the same temperature.
Nutrition
Serving: 1ServingCalories: 811kcalCarbohydrates: 73gProtein: 24gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 111mgSodium: 1791mgPotassium: 1824mgFiber: 6gSugar: 4gVitamin A: 1318IUVitamin C: 63mgCalcium: 405mgIron: 4mg