Giant Idaho Baked Potato

Giant Idaho Baked Potato 

Prep time 5 minutes 

Bake time 60 minutes 

Serves 4-6 people 

4 extra-large Idaho russet potatoes 

2 teaspoons olive oil 

1 tablespoon kosher salt

Toppings 

4-5 tablespoons butter 

2 cups steamed broccoli florets 

1/2 cup diced green onions 

1 cup cooked crumbled bacon 

1 cup shredded cheddar cheese 

1/2 cup sour cream 

1.     Line a baking sheet with parchment paper.  

2.     Preheat oven to 375 degrees F.  

3.     Wash the potatoes thoroughly and place onto the lined baking sheet. Drizzle with olive oil and kosher salt, then rub the potatoes to evenly coat.  

4.     Pierce each potato with a knife tip for steam vents.

5.     Bake 45-60 minutes or until the potato is tender when pierced with a knife. 

6.     Slice 2 inches off one end of 2 potatoes, then place the potatoes’ sliced ends together on a large plate to make one long potato. Make a slice halfway into the “giant” potato that runs its length. 

7.     Press the potato firmly from the side, making an upward motion to crest that signature stuff-able baked potato top.

8.     Fill with toppings of your choosing and slice into sections for serving.