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.[/caption]
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?
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.
The Pigskin Loaded Baked Potato
- 4 russet potato about 300-320g each
- 1 lb bacon not thick cut – 3-4 slices per potato
For loading the potatoes
- 1 lb bacon
- 8 oz extra sharp cheddar cheese
- 1 cup sour cream
- green onion tops
- 4 tbsp Butter
- 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.