Potatoes are the king of all vegetables! Cheap, delicious and with the ability to turn into chips and/or french fries. The potato is breathtaking. I mean literally, I am convinced that potatoes can only be properly enjoyed by slathering on layers of fat. A layer of bacon grease, followed by butter, cheddar, sour cream, then garnished with crumbled bacon, really makes this veggie glisten! Is this healthy? Of course not! Is it delicious? Well….obviously! Seeing as how you are not on a fitness blog at the moment, I highly suggest you give these little fat bombs a go!
Ingredients
- 1 lb Thick Cut Bacon There will be left over bacon
- 4 small Russet Potatoes Mine were 4 inches wide
- 4 tbsp Butter Unsalted
- 4 tbsp Cheddar Cheese Shredded
- 4 tbsp Sour Cream
- 2 tbsp Chives Finely chopped
- 2 tsp Salt Preferably kosher
Servings: People
Instructions
- Preheat oven to 400. When temperature is set, place bacon in the oven for 15-17 minutes (until crispy). Remove bacon and place on a paper towel to drain. Crumble the bacon when it is cool enough to handle.
- Preheat oven to 375F
- Wash, scrub and dry the potatoes. Using a fork, poke each potato 5-7 Times. this ensures even cooking.
- Remove bacon and coat the potatoes in the bacon drippings and a generous amount of salt. You read that right...Roll the potatoes in that bacon fat!
- Place the potatoes in the middle rack for 45 minutes-1 hour (until fork tender).
- Remove potatoes and make an incision down the middle. Pinch the ends of the potato and push inward to make the cut wider.
- Using a fork, fluff the potato. Place 1 tbsp of butter and 1 tbsp of cheddar on top and return to the the oven until the cheese has melted (3-5 minutes).
- Remove from the oven and allow the potatoes to rest for about 5 minutes. Serve with sour cream, chives and a generous amount of bacon crumbles.
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