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.
- Preparing Time: 1 hour and 30 minutes
- Total Time: 1 hour
- Served Person: 4
potatoes
sides
british
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
shellfish free
dairy free
- 4 potatoes
- olive oil to taste
- salt & pepper to taste
- 4 rashers bacon
- 4 sage leaves
- 4 anchovy fillet (optional)
- 1 clove of garlic minced
- lemon zest of 1 lemon
- 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
I'm a busy mom of three, and I'm always looking for quick and easy recipes that will please my family. This recipe for Potatoes Stuffed with Bacon and Sage is a keeper! It's simple to prepare, and the potatoes are always a hit.
I love the combination of flavors in this dish. The bacon adds a smoky flavor, the sage adds a herbaceous note, and the lemon zest brightens up the dish. The potatoes are cooked to perfection, with a crispy exterior and a fluffy interior. My kids love to eat these potatoes as a side dish or as a main course. I often serve them with a green salad and a glass of milk.
Step-by-step
- Preheat oven to 400 degrees.
- Core potatoes and season with olive oil, salt, and pepper.
- Fold bacon in half and stuff with sage, anchovy (optional), garlic, and lemon zest.
- Stuff bacon into cored potatoes, securing with plugs or by twisting to prevent filling from falling out.
- Bake potatoes for one hour, rotating every 15 minutes, or until fully cooked.
