- 6 medium potatoes
- Olive Oil
- Kosher salt
- Worcestershire
- Butter
- 6 thick cut slices of bacon
- Onion
- Shredded Cheese
- Rub the potatoes with olive oil, sprinkle with kosher salt and add a splash of Worcestershire.
- Bake the potatoes in a 425 degree oven for about 45 minutes.
- Cook the bacon and crumble.
- Chop up about ½ cup of onion.
- Let the potatoes cool for a few minutes.
- Cut the potatoes in half.
- Scoop out the halves with a spoon. Leave about ¼".
- Add a dollop of butter to each half.
- Top with onion, bacon and shredded cheese.
- Cook in a 425 degree oven for about 10-15 minutes (until cheese melts)
- Switch oven to broil and cook until browned and a little crispy (keep an eye on them so they don't burn)
The Ingredients:
Bake the potatoes: Super Rockstar makes the BEST baked potatoes. He rubs olive oil on the outsides, sprinkles with kosher salt, and adds a dash of Worcestershire. Delicious!
Cook the bacon and crumble: Definitely use real bacon (I like the thick cut kind). If you use fake turkey bacon, your husband will notice and will complain about it.
Chop the onion: I use yellow onion, but you could certainly use chives too.
Cut the potatoes in half: Make sure and let the potatoes cool down a bit–burned fingers are not fun.
Scoop out most of the insides (leave about 1/4″): I use a spoon, but you can use a fancy scoop thingy too. Be sure to save what you scoop out–makes for some great mash potatoes.
Place potatoes in a baking pan: You can use a baking sheet or pan–whichever you have that isn’t still in the dishwasher to be cleaned.
Add a dollop of butter to each half: A dollop can mean so many things. I would say a tablespoon size is about right. Just don’t be stingy–we’re not aiming for a diet meal here.
Top with onion, bacon and cheese: Be as generous as you want. I use about a tablespoon of onion, a half piece of bacon and about 1/4 cup of cheese per half.
Bake in a 425 degree oven for 10-15 minutes (until cheese melts):
Broil until crisp: I actually forgot to do this part when I made them this week. They still tasted good, but the broiling is what ads the crisp. The crispiness is what can make or break a potato skin.
I hope you all enjoy this recipe. I’ve heard that they are even more delicious if you eat them while cheering for The Cowboys. (Go Cowboys!)