BLT Baked Potato

This recipe was a happy accident; I created it when I happened to have all of these ingredients on hand and decided to get creative!  My Mom also recently gave me a tip for cooking baked potatoes – back when she was growing up, my grandmother coated her potatoes with the week’s saved bacon grease before putting them in the oven (I usually use extra virgin olive oil).  Who can argue with that idea?  All the puzzle pieces of this dish came together! And viola, the BLT Baked Potato was created!  And it is OUTRAGEOUSLY GOOD!
 
 
Ingredients: (2 servings)
 
2 medium Russet potatoes
4 slices bacon (2-3 slices per potato)
1/2 tomato, diced
1/4 cup  spinach, julienned
chives, to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
salt and freshly ground pepper
 
To begin, cut bacon into lardons and cook over medium heat.  I recommend cooking the bacon to be well done for this recipe.  Remove the cooked bacon and drain on a paper towel.  Pour the left over grease into a small container and reserve for the potatoes.
 
 
Preheat oven to 400 degrees. Wash the potatoes and poke with a fork (so the potato will not explode when you cook it). Rip a square of tinfoil for each potato and place the spud in the center.  Using a basting brush, paint a thick layer of the bacon grease onto each potato.  Sprinkle with salt and fold the tin foil to seal the potato. 
 
 
 
 
Cook the potatoes for about an hour until fork tender and sizzling.  Mine were very large and took about 1 hr 15 min. 
 
 
Dice the tomato.
 
 
Julienne the spinach.
 
 
Chop the Chives.
 
 
Mix the sour cream and mayonnaise together well.
 
 
Add all of the toppings to your Baked Potato and add salt and pepper to taste.  ENJOY!!
 
 
-Chef Hallie
 
BLT Baked Potato
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Ingredients
  1. 2 medium Russet potatoes
  2. 4 slices bacon (2-3 slices per potato)
  3. 1/2 tomato, diced
  4. 1/4 cup spinach, julienned
  5. chives, to taste
  6. 2 tablespoons mayonnaise
  7. 2 tablespoons sour cream
  8. salt and freshly ground pepper
Instructions
  1. To begin, cut bacon into lardons and cook over medium heat. I recommend cooking the bacon to be well done for this recipe. Remove the cooked bacon and drain on a paper towel. Pour the left over grease into a small container and reserve for the potatoes.
  2. Preheat oven to 400 degrees. Wash the potatoes and poke with a fork (so the potato will not implode when you cook it). Rip a square of tinfoil for each potato and place the spud in the center. Using a basting brush, paint a thick layer of the bacon grease onto each potato. Sprinkle with salt and fold the tin foil to seal the potato.
  3. Cook the potatoes for about an hour until fork tender and sizzling. Mine were very large and took about 1 hr 15 min.
  4. Dice the tomato.
  5. Julienne the spinach.
  6. Chop the Chives.
  7. Mix the sour cream and mayonnaise together well.
  8. Add all of the toppings to your Baked Potato and add salt and pepper to taste. ENJOY!!
Half Baked Cooks http://halfbakedcooks.com/

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