The Fully Loaded Baked...The Fully Loaded Baked Potato

Name: The Fully Loaded Baked Potato
Prep time: 36 min
Cook time: 90 min
Total time: 126 min
Yield: 4 Persons
Ingredients: 1 head cauliflower, cut into small florets; 1 garlic clove, crushed1 teaspoon fresh lemon juice; 1 large leek, chopped (about 2 cups); 1 tablespoon fresh lemon juice; 1 1/2 teaspoon Mrs. Dash's Zesty Lime; 3 tablespoons olive oil, divided use; 4 large Idaho® potatoes (about 8 ounces); 1 red pepper, seeded, cored, and chopped; 6 stalks gai lan, stems and leaves coarsely chopped (kale, spinach, beet greens, or chard can be substituted); Condiments: Gomaiso (Black and Tan Sesame seeds with Sea Salt), Butter and Sour Cream, or Earth Balance and/or Olive Oil and pureed Silken Tofu for vegan.; Condiments: Gomaiso (Black and Tan Sesame seeds with Sea Salt), Butter and Sour Cream, or Earth Balance and/or Olive Oil and pureed Silken Tofu for vegan.

🍴

Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

36 Minutes

🍳

Cook Time

90 Minutes

⭐

Difficulty

Medium Level

You can never have too many side dish recipes, so give The Fully Loaded Baked Potato a try. One portion of this dish contains roughly 5g of protein, 11g of fat, and a total of 210 calories. This recipe serves 4 and costs $1.39 per serving. It is brought to you by Shes Cookin. If you have potatoes, olive oil, lemon juice, and a few other ingredients on hand, you can make it. 1294 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a great spoonacular score of 100%. Try Loaded Baked Potato Soup with Crispy-Fried Potato Skins, Loaded Baked Potato Soup, and Loaded Baked Potato Salad for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•1 head cauliflower, cut into small florets

•1 garlic clove, crushed1 teaspoon fresh lemon juice

•1 large leek, chopped (about 2 cups)

•1 tablespoon fresh lemon juice

•1 1/2 teaspoon Mrs. Dash's Zesty Lime

•3 tablespoons olive oil, divided use

•4 large Idaho® potatoes (about 8 ounces)

•1 red pepper, seeded, cored, and chopped

•6 stalks gai lan, stems and leaves coarsely chopped (kale, spinach, beet greens, or chard can be substituted)

•Condiments: Gomaiso (Black and Tan Sesame seeds with Sea Salt), Butter and Sour Cream, or Earth Balance and/or Olive Oil and pureed Silken Tofu for vegan.

Cooking Instructions

01
Preheat oven to 375 degrees F.Wash and scrub potatoes. Pierce in three places with a grill fork or knife.
02
Place in oven and bake for about an hour and 15 minutes, depending on size. It's not necessary to oil the potatoes or wrap them in foil unless you want to the skins to remain soft instead of a little crunchy.Wash and prepare all the vegetables.
03
Mix 2 tablespoons olive oil, Mrs. Dash's seasoning, and garlic in a small bowl.
04
Place the cauliflower floret on a baking sheet and drizzle the oil mixture all over, use your clean hands to move the florets around and make sure they're coated with oil.
05
Put the baking pan with the cauliflower in the oven when there is about a half hour of baking time remaining.
06
Remove the cauliflower after 30 minutes of baking. Cover with tin foil to keep warm.
07
Heat 1 tablespoon olive oil in a skillet over medium high heat.
08
Add the leeks, gai lan stems, and red pepper to the pan. Cook for 5 minutes. Then add the gai lan leaves and cook for about 3 minutes more.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023