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!
In my family we have a game we play called Last Meal. And it goes like this: We go around the room (or sometimes car, as this game is often initiated on a long road trip, when stops are infrequent and the passengers get fractious and hungry) and each person tells what their final meal would be. You know, if they were scheduled for execution or somehow knew they would die the next day. The only rule is that you have to name specific, finite dishes. You can’t just say a seafood buffet, for instance.
When it gets to my mother’s turn, she goes Forrest Gump on us and names just about every kind of potato dish ever created with the possible exception of fries. Boiled potatoes with butter and chives, Jersey Royals with mint, loaded baked potatoes, potatoes au gratin, creamed potatoes, new red potatoes, spicy potato curry, and I think you get the picture.
The point of this story is that I grew up with a woman in charge of my daily meals who adores potatoes. This can affect a child in one of two ways: you drink the Kool-Aid or you develop an aversion. I drank the Kool-Aid.
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? Bacon-wrapped smashed potatoes, yes, please! And now that goes double for baked potatoes.
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!
As I mentioned, this week’s Sunday Supper is all about bacon! If you love bacon, like I love bacon, this may be your favorite week yet! Many thanks to our event manager, Shelby of Grumpy’s Honeybunch ,and our host, Erica of The Crumby Cupcake, for all of their hard work behind the scenes.
Bacon in Appetizers
- Apple and Bacon Jam Quesadillas by Nik Snacks
- Bacon Barbecue Nachos by Where Latin Meets Lagniappe
- Game Day Bacon & Cheddar ‘Tater Skins by Powered By BLING
- Killer Jalapeño Poppers by Simply Healthy Family
- Spicy Bacon-Wrapped Shrimp by Food Lust People Love
Bacon in Beverages
- Candied Bacon Old Fashioned by Culinary Adventures with Camilla
- Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
- Pancetta with Balsamic-Brown Sugar-Pepper Glaze for Bloody Mary by La Bella Vita Cucina
Bacon for Breakfast
- Avocado Toast with Coconut Bacon by Helpful Homemade
- Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
- Breakfast Bruschetta by Grumpy’s Honeybunch
- Candied Maple Bacon by A Mind Full Mom
- Maple Bacon Protein Pancakes by Amee’s Savory Dish
Bacon for Lunch
- Bacon, Fig and Goat’s Cheese Quiche by Caroline’s Cooking
- BLT Bread Salad by The Chef Next Door
- Grilled Manwich Club by Momma’s Meals
- Restaurant Style Double Bacon BLT by The Freshman Cook
- Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten
Bacon for Dinner
- Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
- Bacon Corn Chowder by That Skinny Chick Can Bake
- Bacon Fried Rice by Asian In America
- Bacon Wrapped Turkey Meatloaf by April Golightly
- Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
- K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
- Kimchi Bacon Fried Rice by kimchi MOM
- Spaghetti alla Carbonara by The Bitter Side of Sweet
- The Pigskin Loaded Baked Potato by Sunday Supper Movement
- Triple Bypass Burgers by Fantastical Sharing of Recipes
Bacon as a Side Dish
- Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
- Bourbon Bacon Jam by Cosmopolitan Cornbread
- Bacon, Beer & Jalapeño Muffins by Wholistic Woman
- Easy Bacon, Beans & Greens by My Life Cookbook
- Greens with Gruyere and Bacon by Cooking Chat
- Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks
Bacon for Dessert
- Bacon Brownie Balls by Monica’s Table
- Bacon Chocolate Chip Cookies by Desserts Required
- Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
- Chocolate Bacon Crack by Brunch-n-Bites
- Flourless Peanut Butter Bacon Cookies by Pies and Plots
- Maple Bacon Truffles by Dessert Geek
- Spiced Apple Bacon Upside Down Cake by The Crumby Cupcake
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