A baked stuffed potato is a thing of beauty. It’s the perfect blend of all your favourite potato topping flavours mixed together in an easy-to-make, easy-to-serve, all-in-one package.
Yield: Makes 4 servings
4 large baking potatoes, unpeeled
4 slices crispy bacon
1 cup shredded cheddar cheese
4 green onions, sliced
a sprinkle or two sea salt and freshly ground pepper
Bake the potatoes for 45 minutes or so at 400 °F (200 °C) until they are tender when pierced with a fork. Let them rest until they are cool enough to handle.
Slice the top off each potato, lengthwise, and scoop the flesh out into a mixing bowl.
Chop the bacon and stir in with the cheddar cheese, green onion and salt and pepper. Mash well to combine everything and then evenly stuff the mixture back into the potato shells.
Place on a baking sheet and bake until the potatoes heat through and the cheese melts and begins to brown, 20 minutes or so.
You may stir any of your favourite potato toppings into the mix. Try sour cream, horseradish, fresh herbs like chives and parsley, nutmeg, any cheese, smoked salmon, ham, leftover chicken . . . The sky is the limit!
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.
This is the pasta sauce I crave more than any other. It’s easy to make and perfect when there’s a finicky eater at the table because the bacon is irresistible. You can combine the simple flavours of a great tomato sauce with crowd-pleasing bacon, and you’re guaranteed a winner.