Potatoes Stuffed with Bacon and Sage
This recipe is a creative twist on the traditional baked potato. Cored and stuffed with flavorful fillings, these potatoes are baked until crispy.
This recipe is a creative twist on the traditional baked potato. Cored and stuffed with flavorful fillings, these potatoes are baked until crispy.
- Carbohydrate 37.81844875 g
- Cholesterol 41.219419525066 mg
- Fat 21.3824460916887 g
- Fiber 4.81761259865761 g
- Protein 15.1513810389182 g
- Saturated Fat 5.68023901385224 g
- Serving Size 1 1 Serving (286g)
- Sodium 323.516452176781 mg
- Sugar 33.0008361513424 g
- Trans Fat 1.89405776715039 g
- Calories 402 calories
Step-by-step
- I like to zest my citrus by hand, but you're welcome to use a Microplane or zester. In order to zest by hand, remove the peel using a knife (as if you were making Supreme). Once any remaining pith has been removed, slice the peel into julienne strips and then finely mince.
- Preheat the oven to 400 degrees.
- Using an apple corer, twist and remove the center from each of your potatoes. Keep the cores because you can use them either as plugs for the potatoes or as "Scooby Snacks" later. Prick your potatoes with a fork and season with olive oil, salt, and pepper.
- Lay out your potato filling; 1 rasher of bacon, 1-2 leaves of sage, 1 anchovy fillet, minced garlic, and lemon zest.
- Fold the bacon over in half so that the filling is sandwiched between the bacon.
- Stuff the wrapped bacon into the cored out center as you rotate the potato. Rotating the potato will cause the bacon to twist and prevent any of the filling from falling out. Once the potatoes have been stuffed, you can either leave them be or you can cut the plugs in half and stuff them back into either end of the potato. Place the potatoes on a sheet tray and bake for about one hour, rotating every 15 minutes, until they are fully cooked.
- With any extra plugs, you can wrap those in bacon and garnish with salt and pepper and simply bake them in the oven alongside your potatoes. Obviously, because they're smaller, they'll be ready before your potatoes and can served as a nice "Scooby Snack" appetizer before your meal.
Rotating the sheet pan every fifteen minutes ensures even heat distribution and prevents scorching during the one-hour bake time at four hundred degrees. Starch density varies significantly between russets and Yukon Golds, so select tubers with uniform width to maintain predictable internal cooking rates. Piercing the skins with a fork allows internal steam to escape, which prevents structural rupture while the core ingredients render their fats. Omit the anchovy fillet entirely if preparing this dish for pescatarian-avoidant guests or those with severe seafood allergies, as the umami contribution can be adequately replaced by adding a pinch of smoked sea salt directly to the garlic and lemon zest mixture. Bacon rashers provide sufficient rendering fat to keep the interior moist without requiring extra dairy fats like butter or heavy cream. Cutting leftover potato cores into smaller pieces creates quick-cooking snacks that finish in about twenty minutes on the same baking sheet. Stored properly in an airtight container within the refrigerator, baked portions remain safe for consumption for up to three days. Reheat chilled leftovers in a toaster oven at three hundred and fifty degrees for ten minutes to restore the exterior crispness of the potato skin without drying out the interior aromatics.
