BLT Baked Potatoes

There are so many fun ways to top baked potatoes, including this creative variation inspired by the classic sandwich. The key is making your own buttermilk dressing.

Ingreadient

  • 6 medium russet potatoes
  • 8 slices bacon
  • 1/4 c. buttermilk
  • 1/4 c. 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 

Direction

  1. Preheat 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.
  2. Meanwhile, 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.
  3. For 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.
  4. Mash the butter with the remaining scallions, 2 teaspoons mustard and 1 teaspoon pepper in a small bowl with a fork.
  5. Make 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.
  6. Toss 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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