Baked potatoes with crisp bacon bits

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Potato. One of my favorite vegetables. I can eat it boiled, grilled, fried, steamed or baked. With or without the skin. It is so versatile that it can accompany meat or fish. It can even be a meal by itself. If you have large potatoes, one baked potato with all the trimmings can be a very filling and satisfying meal.

Step 10

What is a large potato? One that is as large as my fist. Is there any particular variety of potato that is best for baking? I’m not really familiar with potato varieties. There are only three kinds sold in local markets and they go by the size — large ones for making French fries, medium ones for stews and small ones, or what we call pearl potatoes, for salads. As far as I am concerned, any kind of potato can be baked and served just like what you see in the photo as long as it is the right size.

Serves 3.

Ingredients:

3 large potatoes
3 tbsps. of vegetable cooking oil
1 tbsp. of salt

For the garnish:

3 one-inch cubes of butter
3/4 c. of grated or melted cheese (I used mild cheddar)
1/2 c. of crisp bacon bits

Wash the potatoes. If visible specks of soil cling to the skin, use a clean soft brush to scrub off the soil.

Dry the potatoes with kitchen paper and place in a bowl. Pour in the vegetable oil. Add the salt. Toss to coat the potatoes evenly with the oil and salt.

With a fork, pierce each potato (about half an an inch deep) eight to ten times. These holes will serve as steam vents to prevent the build up of steam inside the potatoes which may cause them to burst during baking.

Place in the rack of your oven (I used a turbo broiler). For easy clean-up, place a piece of foil underneath to catch the drippings. Bake at 350oF. Depending on the size of the potatoes, this should take an hour to two hours. Check after an hour. If a pointed knife goes all the way through the center without resistance, the potatoes are done.

Make a cross cut, about an inch deep in the middle, on one side of each potato. Place your thumb, forefinger and middle finger on each end of the potato and push in to open it up. Do this in one swift motion to avoid scorching your fingers.

Insert a cube of butter at the center of each potato pushing it in.

Place a potato on a plate. Smother with grated (or melted cheese) then top with crisp bacon bits.

Click below for the illustrated step-by-step version of the baked potatoes recipe.

August 7, 2009  Print This Post   
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Comments

5 Responses to “Baked potatoes with crisp bacon bits”
  1. AiDiSan says:
    August 7, 2009 at 1:04 pm

    hi connie,

    this is similar to skin potato that we always order everytime we eat in a pizza house here in pampanga, needless to say, it’s our favorite.

    tnx for sharing this recipe.

    Reply
  2. Alisa says:
    August 7, 2009 at 7:31 pm

    Looks great! I also love baked potatoes and this is how I make mine too :)

    Reply
  3. u8mypinkcookies says:
    August 7, 2009 at 9:24 pm

    I love Wendy’s baked potato.. esp. the one with chili topping!! Thanks for this recipe. I wanna try it at home. Looks easy to do :)

    Reply
  4. ingrid says:
    August 7, 2009 at 9:44 pm

    wow ala wendy’s Ms. Connie. I do this at home too but i wrap the potato with the foil instead of placing it at the bottom and i rub a clove of garlic sa foil.

    Reply
  5. kat says:
    August 10, 2009 at 7:06 pm

    mmmm, i love baked potatoes (jacket potatoes as they call it here in ye ole england) they are easy to prepare and any filling could be used (cheese, baked beans, sardines, left over stew). when laziness to prepare pack lunch strikes, i just bring a potato with me to work and pop it in the microwave oven and pour baked beans on it.

    Reply
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