Baked Potato Two Ways
Enjoy baked potatoes two ways! Our classic version features Jones Dairy Farm Dry Aged Bacon, cheddar cheese, and sour cream, while our variation adds a kick with Canadian bacon, pico de gallo, and jalapenos.
10 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 | large baking potatoes, rinsed and dried |
| 1 | tablespoon olive oil |
| 4 | tablespoons butter |
Classic | |
| 6 | slices Jones Dairy Farm Dry Aged bacon, diced |
| 1/2 cup | sour cream |
| 1/2 cup | cheddar cheese, shredded |
| 1 | tablespoon chives, minced |
Variation | |
| 6 | slices Jones Dairy Farm Canadian Bacon, julienned |
| 1/2 cup | sour cream |
| 1/2 cup | pico de gallo |
| 1/2 cup | cheddar cheese, shredded |
| 1 | tablespoon diced jalapeno |
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Directions
-
Heat oven to 350˚F.
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Place potatoes on baking sheet. Peirce each potato several times with fork. Rub or spray each potato with olive oil.
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Bake potatoes for 60 minutes or until tender to the touch and outsides are browned. Alternatively, you can air fry the potatoes at 400°F for 40-45 minutes.
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For the classic version, heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels.
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Once potatoes are fully cooked, make slit down middle and open by pushing in on sides. Top each potato with a tablespoon of butter and dollop of sour cream. Fluff with fork to incorporate butter and sour cream with potato.
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Top potatoes with cheese and desired toppings. Serve immediately.
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