Loaded Baked Potato

Loaded Baked Potato CLASSIC SALT & PEPPER

Baked potato filled with RollinGreens Classic Salt & Pepper ME’EAT topped with melted cheese, green onion, and tomato.

Serves 1 person


For Salt & Pepper ME’EAT

  • 1 Bag RollinGreens Salt & Pepper ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Baked Potato

  • 1 Russet potato
  • ¼ tsp olive oil
  • ¼ tsp sea salt

For the Toppings

  • ½ cup shredded cheddar cheese (optional cheese alternative)
  • 2 green onion
  • ½ tomato


  1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the baked potato, preheat oven to 400 Degrees F. rub potato with olive oil and salt. Cover with foil and bake for 30-40 minutes or until fork tender.
  5. For the toppings, cut green onion into small slivers. Dice tomato and shred cheese if necessary.
  6. Finish the dish by placing the cooked potato onto a serving plate and cutting a slice in the top. Fill with Classic Salt & Pepper ME’EAT and top with cheese, green onion and tomato.

-Enjoy Chef Ko

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