BLT Baked Potatoes
Who doesn't love a BLT or a baked potato? This is the best of both worlds!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Loaded potatoes are usually tasty on top, but bland in the middle. Not these! The potato is mixed with a yummy scallion butter for extra flavor.
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Ingredients
- 6
medium russet potatoes
- 8
slices bacon
- 1/4 cup
buttermilk
- 1/4 cup
mayonnaise
- 2 tsp.
apple cider vinegar
- 1/4 tsp.
garlic powder
- 3
scallions, chopped
- 1 Tbsp.
dijon mustard
- 1 1/2 tsp.
black pepper
Kosher salt, to taste
- 1
stick salted butter, at room temperature
- 1
romaine lettuce heart, shredded
- 1 pt.
cherry tomatoes, halved
Directions
- Step 1Preheat the oven to 350˚. Poke a few holes in the potatoes with a fork. Bake until the potatoes are tender and can easily be pierced with a fork, 50 to 60 minutes.
- Step 2Meanwhile, cook the bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels and crumble.
- Step 3For the dressing: Whisk the buttermilk, mayonnaise, vinegar, garlic powder, one-third of the scallions, 1 teaspoon of the mustard, ½ teaspoon pepper and salt to taste in a medium bowl. Refrigerate until ready to serve.
- Step 4Mash the butter with the remaining scallions, 2 teaspoons mustard and 1 teaspoon pepper in a small bowl with a fork.
- Step 5Make a slit down the length of each potato. Using a kitchen towel, lightly squeeze the ends of each potato to open it up. Mash the insides of the potatoes slightly with a fork, then divide the scallion butter among them.
- Step 6Toss the lettuce, bacon and tomatoes in a large bowl. Place each potato on a plate. Pile the salad on top and drizzle with the dressing.
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