Spud & Salad Recipe
A loaded baked potato topped with butter, cheddar cheese, bacon & chives. Served with a side of sour cream & side salad.
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Ingredients
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Baked Potato
Side Salad
Sour Cream
Method
Baked Potato Preparation
- 1
- 2
Season and Wrap
Rub the potatoes with a bit of olive oil and sprinkle with salt. Wrap each potato in aluminum foil to help them bake evenly.
- 3
- 4
Side Salad Preparation
- 5
Prepare Salad Ingredients
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 6
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Serving
- 7
Assemble the Dish
Once the potatoes are cooked, carefully unwrap them. Cut a slit down the center of each potato and fluff the insides with a fork. Add a tablespoon of butter, followed by the shredded cheddar cheese, crumbled bacon, and chopped chives.
- 8
Serve
Place the loaded baked potatoes on plates alongside a generous scoop of sour cream and a serving of the side salad.
