I can make a whole meal out of a baked potato and this one is no exception.
2 large baking potatoes (Russets make the best baking potatoes)
1 tsp. garlic powder
4 tablespoons melted butter
2 tablespoons olive oil or canola oil
Salt and fresh black pepper
1 cup Cheddar shredded cheese
Herbed sour cream
Preheat oven to 350 degrees F.
Wash and scrub your potato well and then dry it.
Using a wooden spoon as a cradle, place each potato in the spoon and make as many ½ to ¼ inch parallel slits into each potato top as possible making sure not to slice completely through.
Add 1 tsp. of garlic powder in a medium bowl with melted butter and olive oil. Drizzle over the potato down into the cracks and rub all over the potato with your hands.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen. Using a kitchen scissors, cut small pieces of bacon and carefully slip a hunk of bacon into each slit of the potato.
Bake for about an hour. Test with a knife to make sure it is done. Sprinkle the shredded cheese and return to the oven. Bake until tops are crispy.
Serve with herbed sour cream and sprinkle with chopped chives.
Herbed Sour Cream
½ cup sour cream
½ teaspoon garlic powder
½ tsp onion powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and black pepper
It is worth the little bit of fuss. Doesn’t it just make your mouth water?
Have a great day, be happy and may God bless you and yours.