David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Baked Potato

Ingredients

  • 1 medium to large russet potato per person
  • 1 teaspoon olive oil or bacon fat per potato
  • Kosher salt
  • Freshly ground pepper
  • Kosher salt
  • 1 tablespoon butter per potato
  • 1 strip apple smoked bacon per potato, cooked and crumbled
  • 1 tablespoon sour cream per potato
  • 1 teaspoon chopped chives per potato
  • Freshly ground black pepper

 

Directions

 

Rub each potato with oil or bacon fat and sprinkle on salt and pepper. Let sit for a few hours or overnight.

 

Heat oven to 400oF. Please the potatoes on a sheet pan and bake for 45-60 minutes or until soft when pierced by a paring knife. Remove from the over and make a slit down the center of the potato. Press the ends towards the center of the potato to create an opening. Sprinkle a bit of salt into the potato and garnish with your favorite toppings. For a great presentation; after salting add the butter, bacon and sour cream. Top with the chives and freshly ground pepper.

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