We have potato wars in my house.
I like a nice, fluffy baked potato with butter and sour cream. My older son likes mashed potatoes. My younger son likes “potatoes you can chew.” (ie, a roasted potato). My boyfriend likes french fries.
So, it’s not always easy to find a recipe we can all agree on, until it came to this one. It has baked, mashed, chewable and kind of fried (basting these potatoes with butter and baking them in bacon grease puts it in the same category as frying it, in my opinion).
Then, of course, there is bacon. Lots and lots of bacon. John Morrell Bacon adds a crispy, salty flavor to the otherwise bland potato and really takes this recipe to the next level.
12 slices John Morrell Bacon
4 large baking potatoes
4 Tbs butter, melted
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
1 cup sour cream
1/2 cup bacon, cooked and crumbled
2 Tbs hot sauce
1/4 cup onion, diced
1/4 cup butter
1/4 cup green onions, thinly sliced
salt and pepper, to taste
Preheat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
Wash and dry potatoes thoroughly. Piece potatoes with a knife in several places. Cut a slice off one of the potatoes so it can stand firmly on its end.
Wrap three slices of uncooked bacon around each potato, overlapping slightly and covering as much of the potato as you can. Secure with a toothpick. Leave about 1 inch from the top of the potato.
Place potatoes on baking sheet, and brush with melted butter. Bake for 60 to 70 minutes, or until potatoes are fork-tender and bacon is beginning to crisp. Baste potatoes with melted butter during baking process.
In a small bowl, whisk together sour cream and hot sauce; chill until ready to serve.
Remove potatoes from the oven; allow to cool, about 5 to 10 minutes. Slice the inch not covered by bacon off the top of potatoes, and scoop out the cooked potato inside, leaving about a 1/4-inch shell of bacon-wrapped potato.
Place the scooped potato into a bowl with 1/4 cup butter. Add diced onions, sour cream, crumbled bacon and cheeses to the potato mixture. Mash or blend with an immersion blender until smooth. Add salt and pepper to taste.
Place potato mash into a pastry bag or plastic zip-top bag with a corner snipped off. Pipe potato mash back into baked potato shells. Press shredded cheese on top, and place potatoes back into the oven. Broil on high until cheese is melted. Remove from oven; drizzle with sour cream and hot sauce mixture. Top with green onions, and serve immediately.
Nutritional Information: Calories Per Serving: 1412, Calories from Fat: 968, Fat: 107 g (53 g Saturated Fat), Cholesterol: 291 mg, Sodium: 3631 mg, Carbohydrates: 41 g, Fiber: 5 g, Sugar: 3 g, Protein: 71 g.
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