Build Your Own Baked Potato Night
Crispy on the outside, fluffy on the inside, and piled high with all the good stuff! These loaded baked potatoes turn a simple spud into an easy family dinner. Set out the toppings and make it a Build Your Own Baked Potato Night—perfect for busy school nights.
Serves 4
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Make It With
Richard’s Famous California Cowboy Dust
Richard’s Famous Original Garlic Salt
Ingredients
4 large russet potatoes
1 Tbsp. olive oil
Richard’s Famous Original Garlic Salt, for seasoning the potato skins
2 cups cooked shredded chicken, warm
1½ tsp. Richard’s Famous California Cowboy Dust, divided, or to taste
1 cup corn kernels, warmed
1 cup shredded sharp cheddar cheese
½ cup sour cream
3 green onions, thinly sliced
2 Tbsp. butter
Diced tomatoes, diced avocado, bacon, jalapeños, optional
Directions
Bake the potatoes. Preheat oven to 425°F. Scrub the potatoes well and pat dry. Pierce several times with a fork. Rub lightly with olive oil and sprinkle the skins with Original Garlic Salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until the skins are crisp and the centers are completely tender.
Season the chicken. While the potatoes bake, toss the warm shredded chicken with 1 teaspoon Cowboy Dust. Taste and add a little more if desired.
Fluff them up. Cut a slit lengthwise across each baked potato and gently squeeze the ends to open. Add a little butter and fluff the potato with a fork. Sprinkle each with a small pinch of Cowboy Dust.
Load them up! Divide the chicken and corn among the potatoes. Top generously with cheddar cheese, followed by sour cream and sliced green onions. Finish with another light sprinkle of Cowboy Dust.
Fred’s Tip
Make it a Build Your Own Baked Potato Night! Put the hot baked potatoes on the table along with bowls of chicken, cheese, corn, sour cream and green onions and let everyone build their own. Add extras like chopped tomatoes, avocado, bacon or jalapeños if you have them.
Make It Even Faster
Use a store-bought rotisserie chicken and shred it ahead of time. The potatoes can also be baked in advance and reheated, making this an easy dinner to get on the table on a busy night.
Fred says: “Load ’em high—Cowboy Dust can handle it!”