Half Order Potato Recipe
Comes with "The Works" (all toppings). If you would like extra toppings on the side or no toppings, please select them, and additionally let us know about any dietary restrictions.
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Ingredients
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Potatoes & Base
The Works (toppings)
Optional/On-the-side (select if desired)
Method
Potatoes & Base
- 1
prepare potato
Preheat oven to 425°F (220°C). Scrub the russet potato well and pat dry. Pierce the potato all over 6–8 times with a fork.
- 2
season and bake
Rub the potato with olive oil and sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skin is crisp and a skewer or fork slides easily into the center (time will vary by potato size). For a faster option, microwave on high 6–8 minutes turning once, then finish in a 400°F (200°C) oven 10–15 minutes to crisp the skin.
- 3
The Works (toppings)
- 4
add cheese and melt
Sprinkle the 1/2 cup shredded sharp cheddar over the hot, fluffed potato so it begins to melt. If desired, return to the oven or under a broiler for 1–2 minutes to fully melt, watching closely to avoid burning.
- 5
finish with toppings
Top the melted cheese with 2 tbsp sour cream, 2 tbsp crumbled bacon, and the sliced green onions. Sprinkle minced chives and additional salt & pepper to taste. Serve immediately while hot.
Optional/On-the-side (select if desired)
- 6
If extra toppings are requested on the side, place them in small ramekins: extra shredded cheddar (1/4 cup), extra sour cream (1 tbsp), extra crumbled bacon (1 tbsp) and hot sauce (1 tsp). Note any dietary restrictions (e.g., dairy-free, vegetarian, gluten-free) so substitutions can be made: dairy-free butter and cheese alternatives, omit bacon for vegetarian, etc.