Bacon Cheese Baked Potato
Baked, mashed or microwave? It doesn’t matter to me because I love potatoes! My favorite lunch whenever it is available. I love sour cream on it since I was a kid. This Russet potato is, I think, the best potato for baking and mashing.
For a softer skin, wrap the potato with foil, but if you prefer the skin to be crispy, you can just leave it unwrapped. When the potato is done, drizzle more seasoning if you like. I like it this way because the taste is all well-balanced.
Don’t forget to poke a hole in the potato ’cause it can explode in the oven! Better safe than sorry, right?
This bacon cheese baked potato does not require measurements. It’s up to you to add bacon, cheese or sour cream as many as you want according to your liking. You can also substitute potato with sweet potato. Just adjust baking time if needed.
- potatoes, large
- bacon strips
- shredded sharp cheddar cheese
- sour cream (optional)
Preheat oven to 400°F. Wrap potatoes with aluminum foil. When the oven is ready, prick the potatoes with a toothpick or fork and stick it in. Bake for an hour or more until potato is done. The bigger the potatoes are, the longer they take to cook.
Fry several strips of bacon. Let them cool down, then chop.
When the potatoes are done; open the foil, split the potato, smear with butter or sour cream and sprinkle with bacon and cheese.
Serve with your favorite vegetables.