Thursday, September 13, 2012
There is something about a baked potato loaded up with bacon, cheese, sour cream and chives. This version cooks a bit faster and delivers on flavor big time. Straight up simple eating.
6 small baking potatoes
4 teaspoons butter
1 1/2 teaspoons kosher salt
6 slices partially cooked bacon, cut into 1/8 inch pieces
3/4 cup grated cheddar cheese
1/2 cup sour cream
2 tablespoons snipped fresh chives
Turn oven on to 400 degrees. Scrub potatoes clean and pat dry with paper towels. Slice potatoes at 1/16 to 1/4 inch intervals part way through, leaving at least 1/4 inch base intact along entire length. (Thinner slices will allow faster cooking.) Place on a baking sheet. Melt butter and drizzle over potatoes. Sprinkle with salt. Bake for 30 to 35 minutes, or until soft when pierced with a fork. Remove from oven and top with cheese and bacon. Return to oven and bake an additional 5 to 7 minutes. When cheese is fully melted and bacon is crisp, remove from oven and top with sour cream and chives. Serve hot.
Hints: I use the Hormel bacon that is pre-cooked and snip it with kitchen shears into small pieces. Use your favorite baked potato toppings and create your own loaded version of Hasselbacks.(Hasselbacks are sometimes referred to as Swedish baked potatoes.)
These potatoes came about one evening when we needed dinner soon but I was tired. We had them as a main dish but they are side dish material, too. Not a ton of work and use on hand ingredients-we have a small chive plant on the porch. Just what you need some evenings.