Loaded Baked ‘Tater

Howdy folks, and thanks for stopping by the website! This recipe will give you all the tips and tricks you need to make a perfect loaded baked potato with extra crispy skin. I’m grilling up a steak to top this tater with, but you can use other types of grilled and smoked meat. I’d suggest our pulled pork or perfectly smoked brisket recipes – make more than you need so you can have the leftovers on a potato the next day. It’ll save you time and the leftover meal just might be even better than the original!

How To Get Crispy Skin on a Baked Potato

1. Dip the potato in heavily salted water.
2. Bake the potato on a wire rack – allowing air flow under the potato.
3. Do not wrap the potato in foil.
4. Remember to poke holes all around the potato so the skin doesn’t split while baking.
5. When the taters are about 200 degrees, baste the skins in butter and/or bacon grease. About 10 minutes later, it’ll be ready to go.

How to Bake Potatoes Outdoors in a Dutch Oven

Baked taters require a lot of heat. I recommend using a good hardwood lump charcoal like Fogo, because those coals are going to hold heat the longest. Make sure you continually keep the temperature high enough to where you can’t hold your hand near the Dutch oven for more than a few seconds.

Do not used a soft wood, because they will not make enough heat to maintain the kind of heat you need for the tater.  

What Toppings Should go on a Loaded Baked Potato?

Season and grill a good sirloin. Marinate with lime juice for tenderness and use Original Seasoning or the seasoning blend of your choice. Grill until the steak is as rare or well as you like it, then slice and top the potato with it. Or, use leftover chopped BBQ, pulled pork, or brisket. All red meats are great on a potato – most poultry is, as well.

Butter and sour cream are standard tater toppings, but I like to cowboy mine up a little. Start by melting the Kerrygold butter. Add sour cream, smoked paprika, and rosemary. Mix until smooth and pour over the meat.

Top with cheddar cheese and heat until melted. If you love green onions, sprinkle them over the tater just before serving.

As always, Shannon and I thank you for watching our videos and sharing our food with your families. Please subscribe to our YouTube channel and follow us on Facebook. See y’all next Wednesday at 2:30 CST for another new, delicious recipe.

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Loaded Baked Potatoes- Cowboy Kent Rollins

Prep Time 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Ingredients

• 2 large russet potatoes
• 2 cups warm water
• 4 tablespoons coarse salt
• 8 tablespoons melted butter or bacon grease divided
• 1 12 ounce NY Strip steak
• Kent’s Original Seasoning or salt and pepper
• 6 tablespoons sour cream
• 2 teaspoons smoked paprika
• 2 teaspoons diced rosemary
• 2/3 cup shredded cheddar cheese
• Pickled jalapenos for topping optional

Instructions

• Preheat the oven to 400 degrees F.
• Wash and rinse potatoes. In a medium bowl, whisk together the water and salt. Place the potatoes in the water and roll around so they are coated well with the water and salt solution.
• Remove the potatoes and place on a wire rack. With a fork, pierce several holes around the potatoes, to vent while baking. Place the potatoes back on the wire rack and place the rack onto a baking sheet or pan. Bake for 45 minutes to 1 hour, or until the internal temperature is 200 degrees F.
• Brush the potatoes generously with about 1 tablespoon of butter each, or bacon grease and continue baking another 10 to 15 minutes, or until the internal temp is 210 degrees F.
• Meanwhile, generously season the steak with lime juice followed by the Original seasoning or salt and pepper. Place the steak on a medium-hot grill and cook for about 7 minutes, or the internal temperature is 135 degrees F. for medium doneness.
• Remove from the heat and let cool slightly before roughly chopping.
• Melt the remaining 6 tablespoons of butterIn a small saucepan over medium heat. Whisk in the sour cream, paprika and rosemary until smooth and warmed through.
• When the potatoes have reached 210 degrees. F., remove from the oven and immediately cut the top open to let the steam out. Fluff with a fork.
• Pour half of the butter mixture on top of each potato. Top each potato with steak and cheese. Place the potatoes back in the oven for about 2 minutes, or until the cheese has melted. Top with the remaining butter mixture and jalapenos, if using. Serve immediately.