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Loaded Baked Potatoes

Servings: 2


  • 2 russet potatoes
  • <55 g olives
  • <55 g sundried tomatoes (jarred in oil)
  • 1 green onion
  • 1 tbsp butter
  • 50 g cheddar cheese (grated)
  • <55 g arugula
  • 1 tbsp crème fraîche
  • salt
  • pepper

Utensils: baking sheet, oven, cutting board, knife

Preheat oven to 200°C/400°F. Halve olives, drain sundried tomatoes, and slice green onions, then set aside. Pierce skin of potatoes several times with a fork and place on a baking sheet. Bake for approx. 40 min., or until soft.

Remove potatoes from oven and make a slit in the top of each. Top each potato with butter, mash with a fork, top with cheddar cheese, and mash again.

Season to taste with salt and pepper. Top with olives, sun-dried tomatoes, sliced green onions, arugula, and crème fraîche, and sprinkle more green onions on top. Enjoy!

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