saesoningspink Himalayan salt, black pepper, garlic powder, paprika
Start with rinsing and cleaning the potatoes. Once cleaned be sure to let them soak in water for 20-30 minutes.
Pre-heat the oven to 350°.
While the potatoes are soaking start chopping up the cherry tomatoes then crack pink Himalayan salt on them with black pepper and a sprinkle of garlic powder. Place in the fridge.
You will also need to chop up your green onions and store them in the fridge.
Rinse of your potatoes and coat them with garlic olive oil (or olive oil). Then season the potatoes with the s&p, garlic powder and paprika.
Lay the potatoes on a baking tray and put them in the oven for 20 minutes or until tender. (You can check them by poking them with a fork).
While the potatoes are cooking in the oven you’ll want to start cooking your bacon. Get it crispy enough so you can chop them up or break them into little bits. Don’t forget to lay them on paper towel to take excess oil from it before chopping.
Once the potatoes are soft enough, you’ll take them out of the oven and press the back of a serving spoon or tablespoon spoon on them so you can gently flatten them a bit. Place back in the oven for another 10 minutes or until you notice a nice browning or “crunch”.
Take the potatoes out of the oven and let them cool just enough so you can top them with sour cream, the chopped tomatoes, bacon and green onion.
Be sure that you serve them on a tray before topping and once you’ve loaded up your potato, take a nice photo!