Loaded baked potatoes with sour cream and bacon

Baked Potato Two Ways

Enjoy baked potatoes two ways! Our classic version features Jones Dairy Farm Dry Aged Bacon, cheddar cheese, and sour cream, while our variation adds a kick with Canadian bacon, pico de gallo, and jalapenos.

Loaded baked potatoes with sour cream and bacon
4
Servings
10 mins
Prep Time
1 hr
10 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

Amount / Quantity Ingredients
4

large baking potatoes, rinsed and dried

1

tablespoon olive oil

4

tablespoons butter

Classic

6

slices Jones Dairy Farm Dry Aged bacon, diced

1/2 cup

sour cream

1/2 cup

cheddar cheese, shredded

1

tablespoon chives, minced

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

  1. Heat oven to 350˚F.

  2. Place potatoes on baking sheet. Peirce each potato several times with fork. Rub or spray each potato with olive oil.

  3. 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.

  4. 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.

  5. 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.

  6. Top potatoes with cheese and desired toppings. Serve immediately.

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