Baked Potato Two Ways
Two Builds, One Very Good Potato Night
Why settle for one loaded baked potato when you can have two? The classic build stacks crispy Jones Dry Aged Bacon, melted cheddar, and cool sour cream over a fluffy baked russet. The southwest variation swaps in julienned Jones Canadian Bacon or Ham Slices with pico de gallo, jalapeño, and cheddar for a bold, fresh twist. Both are gluten-free and ready to customize with whatever’s in your kitchen.
Ingredients
- 4 large baking potatoes, rinsed and dried
- 1 tablespoon olive oil
- 4 tablespoons butter
- 6 slices Jones Dairy Farm Dry Aged Bacon, diced
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon chives, minced
- Canadian Bacon 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
Directions
Heat oven to 350˚F.
Place potatoes on baking sheet. Peirce each potato several times with fork. Rub or spray each potato with olive oil.
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.
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.
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.
Top potatoes with cheese and desired toppings. Serve immediately.
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