Baked Potato Two Ways
One Baked Potato, Two Jones Builds
One potato, two ways to put Jones on the menu. The classic build features crispy Jones Dry Aged Bacon, melted cheddar, and sour cream. The variation swaps in Jones Ham Slices with pico de gallo, jalapeño, and cheddar for a southwest-inspired spin. Both are gluten free, endlessly customizable, and easy to execute at any volume.
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
- Ham Variation:
- 6 slices Jones Dairy Farm Breakfast Ham Slices, julienned
- 1/2 cup sour cream
- 1/2 cup pico de gallo
- 1/2 cup cheddar cheese
- 1 tablespoon diced jalapeno
Directions
Heat oven to 350˚F.
Place potatoes on baking sheet. Pierce 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.
This recipe features
Raw Hickory Smoked Bacon Extra Thick
This recipe features
Breakfast Ham Slices
This recipe features
Raw Hickory Smoked Bacon Extra Thick
This recipe features
Breakfast Ham Slices
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Orange Honey Glazed Ham
