California Baked Potatoes
Elevate your baked potato game with these irresistible California Baked Potatoes! This recipe takes classic comfort food to the next level by pairing crispy-skinned russet potatoes with a vibrant array of fresh, flavorful toppings. Each fluffy potato is loaded with creamy mashed avocado, zesty sour cream, sharp cheddar cheese, crispy bacon crumbles, and a sprinkle of green onions and cilantro for a west-coast-inspired twist. A finishing squeeze of lime juice ties everything together with a bright, citrusy kick. Perfect as a hearty side dish or a satisfying main course, these baked potatoes are easy to prepare and ready to impress in just over an hour. Dive into this fusion of textures and flavors to bring a fresh, California-inspired vibe to your table!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces ripe avocados
- 0.5 cup sour cream
- 4 pieces bacon slices, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh cilantro, chopped
- 1 piece lime
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and pat them dry. Use a fork to pierce each potato multiple times to allow steam to escape while baking.
Rub each potato with olive oil and season with salt and black pepper. Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are soft when pierced with a knife.
While the potatoes bake, prepare the toppings. Slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and add a squeeze of lime juice, a pinch of salt, and a sprinkle of chopped cilantro.
Cook the bacon until crispy, then crumble it into small pieces. Grate the cheddar cheese and set aside.
Once the potatoes are fully baked, carefully remove them from the oven and place them on a cutting board. Use a knife to slice each potato lengthwise down the middle without cutting all the way through.
Gently press both ends of each potato to open it up and fluff the inside slightly with a fork.
Top each potato with a generous dollop of mashed avocado, a scoop of sour cream, a sprinkle of cheddar cheese, crumbled bacon, green onions, and a touch of chopped cilantro.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 15.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 5400 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
