The Pigskin Loaded Baked Potato is covered with bacon then baked to a crispy exterior then filled with MORE bacon, sharp cheddar, sour cream and chives!
While my love of potatoes is not as well documented as my love of bacon, I feel the two often go hand-in-hand. What potato au gratin or hash brown is not improved by the addition of some crispy bacon?
Through my job at Sunday Supper, it has been my pleasure to meet and work with the delightful Don Odiorne, also known as Dr. Potato, of the Idaho® Potato Commission. Help him promote potatoes? Happy to! Everyone loves potatoes! It’s like a job I had been training for my whole life.
Just a couple of weeks ago, as I mulling over ideas for this week’s bacon festival at Sunday Supper, I came across a Facebook post from Don, with a link to a new baked potato that will be served at Lambeau Field during Green Bay Packer games starting this season. Commented Don, “Who’s up for the challenge?” To which I replied, “Challenge accepted!”
I have no idea how the actual Pigskin Loaded Baked Potato – which the Packers call simply “The Pigskin” – is made but this is my version. And it’s a good thing.
- 4 medium-sized Idaho® russets about 300-320g each
- 1 lb or 450g bacon not thick cut – 3-4 slices per potato
- 1 lb or 450g bacon
- 8 oz or 225g extra sharp cheddar cheese
- 1 cup or 245g sour cream
- Large bunch chives or green onion tops
Preheat your oven to 350°F or 180°C.
Scrub and rinse the potatoes. Dry thoroughly.
Wrap the potatoes with bacon. Use three or four slices per potato and overlap them. I used three here but next time, I’ll do four. Remember that the bacon will shrink as the potatoes bake.
Poke a few toothpicks in to hold the bacon in place and pierce the baked potato. I remember being told that baked potatoes need to be poked so they don’t blow up in the oven. Perhaps that’s just an old wives’ tale. But why take chances? Anecdotal evidence says it can happen.
Bake in your preheated oven for 55 – 60 minutes or until your bacon is lovely and crispy and your potatoes are tender and fluffy inside.
Meanwhile, prepare your toppings by grating your cheese, chopping the chives and crisp frying and crumbling the extra bacon.
When baking time is up, remove the bacon-wrapped potatoes from the oven.
Allow to cool for about 10 minutes or until they are cool enough to handle. Carefully remove the toothpicks.
Cut a slit in the top of each potato and push on the ends to open the potatoes up.
Fill with a pat of butter and the other toppings.
This is a full meal deal. Serve with a side salad or some veggies, if you want to feel more virtuous. But, fair warning; you may not be able to eat the whole thing if you do. Big shout out to Don and Idaho® potatoes. You are the best!
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
And don’t forget to sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!
Pin The Pigskin Loaded Baked Potato!