Loaded Baked Potato with ORYCO Himalayan Black Salt

Prep Time: 10 minutes
Cook Time: 50–60 minutes
Serves: 2

Ingredients
2 large russet potatoes
2 tbsp olive oil
1 tsp ORYCO Himalayan Black Salt, plus more to taste
½ cup shredded cheddar cheese
¼ cup sour cream or Greek yogurt
3 slices cooked bacon, crumbled
2 tbsp chopped green onions
Freshly ground black pepper
1 tbsp butter (optional)

Instructions
1. Bake the Potatoes
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes.
Rub each potato with olive oil.
Sprinkle lightly with ORYCO Himalayan Black Salt.
Bake for 50–60 minutes, until fork tender.
2. Prepare the Filling
Slice each potato open lengthwise.
Fluff the inside with a fork.
Add butter (optional).
Season with a small pinch of ORYCO Himalayan Black Salt and black pepper.
3. Add the Toppings

Top each potato with:

Shredded cheddar cheese
Sour cream
Crumbled bacon
Chopped green onions

Finish with one final light sprinkle of ORYCO Himalayan Black Salt to enhance the rich, savory flavors.

Chef's Tip

ORYCO Himalayan Black Salt (Kala Namak) has a distinctive savory, sulfur-rich flavor. Use it as a finishing salt rather than during baking—just a small amount adds a unique depth that complements potatoes, cheese, and sour cream.