You won’t ever catch me apologizing for my carb filled recipes! Life without carbs (here and there) is no life for me. Plus, this pregnancy I have been craving baked potatoes like crazy, and bacon…lots of bacon.
These are the kind of potatoes that you’ll see in restaurants. They take a little time to prepare, but believe me they are totally worth every minute. I used russet potatoes, but you could also use red potatoes. I’ve seen recipes where they use onion strings to give the smashed potatoes a bit of a crunch. I don’t use them in my recipe because I’m not a fan.
This is a great side to make when having people over for dinner. While I’m waiting for the potatoes to bake, I can cook up some chicken or grill some steak to go with it. If you’re in a hurry, you could always microwave the potatoes. I am not allowed to do so because my husband considers that a sin. But if you’re in a pinch, go ahead and sin! All will be forgiven while your guests rant and rave over your delicious potatoes.
- 8-10 medium-sized potatoes
- Olive Oil
- 5-6 slices of bacon, crispy
- 4 green onions, chopped
- 1/2 cup mild shredded cheddar cheese
- 1 cup sour cream
- 1 stick of butter, room temperature
- First, scrub and clean 8-10 medium-sized potatoes and let dry. Poke holes in them with a fork. Then turn the oven to 350 degrees with the racks on the top and bottom third.
- Next, place the potatoes in a large bowl and coat them with olive oil or butter.
- Sprinkle the potatoes with a generous amount of sea salt.
- Toss the potatoes in the bowl to ensure they are evenly coated with oil and salt.
- Place tin foil on a cookie sheet and put it on the bottom rack in the oven. Put the potatoes directly on the top rack so that they line up with the cookie sheet to catch the drippings.
- Bake for 1 hour or until the potatoes are soft.
- While the potatoes bake, fry up 5-6 slices of bacon until they are nice and crisp. Set the bacon aside and let it dry on a paper towel.
- Chop up 4 green onions and set aside.
- Crumble the bacon once it has dried out and set aside in a small bowl.
- Measure a small helping (about a half cup) of mild shredded cheddar cheese.
- Measure a cup of sour cream.
- Once the potatoes are done baking, place them back into the large bowl and smash the potatoes with a fork or potato masher. Be careful not to mash the potatoes, because you want big chunks of potato and skin.
- Cut up a whole stick of butter, and place on top of the smashed potatoes.
- Add salt, pepper, green onions, bacon, sour cream, and cheddar cheese.
- Gently stir all the ingredients together and serve immediately.