A Baked Potato Recipe

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42 votes | 21418 views



This is so simple, you'll laugh. It tastes so good, you'll cry. I make this when we are grilling for our guests and friends and they love it. You can also do this in your oven, any time.

I know an eminent doctor of Chinese medicine who once told me that it was OK to eat a Big Mac once in a while. You're an adult, adjust things to suit your sensibilities: a butter substitute, light olive oil, bac-o-bits.

No need to 'turn' the potato while it's roasting. You want the well-darkened skin on the bottom and the lovely 'melted' bacon sprawling on top... but no substitutes for me.

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Cook time:
 
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Ingredients

Cost per recipe $0.47 view details

Directions

  1. Lay out 2 sheets of aluminum foil for each potato
  2. Wash the spuds
  3. cut the strip(s) of bacon in half
  4. rinse the thyme
  5. Carefully cut the potato lengthwise, but DO NOT cut all the way through, then, give your chef's knife a slight twist until you hear a faint 'crack', creating a hinge
  6. CAREFULLY: with a dinner fork, pierce the inside of each side of each potato 4 times horizontally, then 3-4 times vertically. This will give you a more tender inside and will 'permeate' the spud with the butter & thyme
  7. Place the potato on the double foil
  8. Cut thin slices of butter (or 1 long thin slice) and pry the potato open just enough to slip the butter between the halves
  9. Lay a sprig of thyme on the slit and, with the back of your knife, push the sprig between the halves, into the butter
  10. Rub any 'oozing' butter all over the skin, lube it up!
  11. Lay a half strip of bacon over the slit
  12. Drizzle olive oil over the potato
  13. Loosely fold the first sheet of foil over the potato and scrunch up the ends to cover
  14. Loosely fold the second sheet of foil over the first and fold to seal
  15. Place on the grill (or in a 350^ oven) for 1 hour

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 193g
Calories 292  
Calories from Fat 155 53%
Total Fat 17.26g 22%
Saturated Fat 6.96g 28%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 280mg 12%
Potassium 734mg 21%
Total Carbs 28.1g 7%
Dietary Fiber 3.5g 12%
Sugars 1.25g 1%
Protein 6.63g 11%
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Reviews

  • Arturo Féliz-Camilo
    Wow, wow and wow! This dish is like a sidekick! As beautifully simple as it is strong!
    I've cooked/tasted this recipe!
    1 person likes this review
    3 replies
    • Nicole Conners
      September 28, 2012
      everything is always better with BACON!!! YUMMY great job :)
      • Timothy
        November 9, 2011
        Well, this sounds so simple and yet so delicious, can`t wait to try this. Sounds like a good snack before bedtime.
        • Amos Miller
          August 2, 2011
          Well stated, my friend!
        • Stacey Maupin Torres
          Words fail me - this is fabulous!
          1 reply
          • Amos Miller
            August 2, 2011
            You can also make an herbed butter (thyme & butter well heated and then the branches removed) and serve it with a potato simply topped with a lazy piece of bacon. Then your guests can drench their opened & mushed potato in a delicious, and somewhat unusual, but super tasty 'dressing'. Love following you on fb.
          • A.L. Wiebe
            LOL!! This looks so fabulously easy and delicious, Amos, that I cannot wait to get home from work at the lodge to try it. However, it will have to wait until September. I will, for sure, try this a.s.a.p.
            Thank you for sharing
            I've cooked/tasted this recipe!
            2 replies
            • Amos Miller
              August 2, 2011
              Hi, A.L. - great to hear from you. Yes, things are crazy this time of yera for me, as well. But I'm going to put up a couple of my favorite salads to help cool this summer down!
              1 reply
              • A.L. Wiebe
                September 9, 2011
                Ok, I'm home, and I'm going camping this weekend and the potatoes, butter and bacon are going with me! Yum!!
            • paristarr
              Hi Amos, this is a great recipe for company. I love how the flavours from fresh herbs add so much to vegetables. I made this recipe but substituted the thyme for rosemary and it was scrumptious!
              I've cooked/tasted this recipe!
              • Claudia lamascolo
                Nice job with these thyme and bacon amazing combo here!
                • Kimberly Bishop
                  sounds good. i like bacon and potatoes.
                  I've cooked/tasted this recipe!
                  • marnie
                    I agree with the chef, the calorie count on this is way over kill. Potatoes do not have to be bad for you and if you control and count the fat this recipe could be a regular part of your summer grilling diet. A small to medium potato is only 90-120 calories. A half strip of bacon is reasonable and you don't have to float the whole thing in butter and oil for it to be good. A moderate amount of both does the trick as the thyme goes along way to flavor. In my experience there are so few good recipes that can't be adjusted a bit to be healthy. Just a thought for the people who do the nutritional facts count. Those numbers may keep many from even trying this simple but good recipe.
                    I've cooked/tasted this recipe!
                    This is a variation
                    1 reply
                    • Amos Miller
                      August 8, 2011
                      Thanks, very much, marnie! It's probably my fault for the vague direction on the amount of butter used. But I do say "slivers" because it does only take maybe 1 Tbs per potato to do the job - after that, it's up to the diner (who will usually add more butter to the softened insides at the table...it's still a long way from the heart-stopping spendor of a "loaded" baked potato. This dish is simply an enhancement on an American stand-by. So far, no one has said "yuk!"
                    • Daniel Saraga
                      I did a variation of this and it turned out awesome. Thanks for the inspiration, Amos!
                      I've cooked/tasted this recipe!
                      This is a variation
                      1 reply
                    • Rick
                      Will try it soon!
                      • Beverly
                        have not tried this, BUT, it sounds so simple and tasty as well....something to use mt thyme on rather than just it being a great looking plant! thanks!
                        • Mark Hargesheimer
                          These were simple and delicious, served with grilled salmon, tomato pesto chicken, spaghetti squash, and cole slaw. First potato I've eaten with no salt or pepper,(I forgot to add it)
                          it was fine fresh off the grill. Great as a leftover too..even more seasoned. I plan on trying chives or rosemary next time, and maybe a little more bacon..bacon is gooood =)
                          I've cooked/tasted this recipe!
                          This is a variation
                          1 reply
                          • Amos Miller
                            September 24, 2011
                            Great, Mark! The rosemary will work beautifully, perfuming the cracked spud with a wonderful piney outdoor scent, and, of course, chives always work well with potatoes. Regarding the "extra" bacon idea. Try substituting a 1/2 tsp of bacon fat for the butter. Bacon fat and thyme are what sets this recipe apart from the usual 'loaded' baked potato. You are absolutely correct that bacon is 'gooood'. A wise fellow once said that if you put bacon bits on bacon, you can actually do time travel... keep up the creative cooking, Mark, and thanks, again for trying my postings.
                          • HealthyGlutenFree
                            I would leave the bacon out and use parchment paper to separate the potatoes from the aluminum foil.
                            I've cooked/tasted this recipe!
                            • Jo T Larney
                              I had never thought to cook my taters on the grill since i do a lot of hobo cooking and have always laid them in the coals. I also only fork my taters before rapping them tightly in foil. So looking forward to cutting them open and trying on the grill. Will post as soon as I try them out. Look forward to eatting them.
                              • Ralph Simmons
                                I cooked Amos' recipe this week for my cousin visiting from France. Excellent! Easy! The bacon and thyme add a new dimension that I have not tasted before. The potato skin was crispy too!
                                I've cooked/tasted this recipe!
                                • maia
                                  sounds awesome!
                                  • Salad Foodie
                                    This was dinner tonight....as in DINNER......the main event. What a great excuse to have baked potato with not bacon bits, but .....BACON! I found though that 350 degrees for an hour was insufficient to bake my spud, but it was a fairly large one, and took nearly twice as much time, with me chomping at the bit hoping it would "get there" soon. I was not disappointed: a terrific way with baked potatoes.
                                    I've cooked/tasted this recipe!
                                    • Marilyn
                                      I'm "afraid" I'm going to have to try this one! ;-)
                                      I've cooked/tasted this recipe!
                                      • Robyn Savoie
                                        Wow...this is similar to a recipe I have. I slice the potato in half place slices of onion in between then wrap in bacon. Finish it off with a good sprinkle of black pepper. Adding thyme sounds like a great combination, I'll try it next time.

                                        Comments

                                        • Shalina Silva
                                          January 18, 2013
                                          It does sound so good. I am tempted to do this and i think i would soon. I enjoy potatoes and having different varieties for it to try is just great.
                                          • Tiffanee Gould
                                            July 10, 2012
                                            Oh yum! This recipe sounds amazing!! As an Idaho girl I know the goodness of the Idaho potatoes, something I truly miss here in Washington. Can't wait to make this recipe!!
                                            • Ronalee Hanson
                                              June 26, 2012

                                              Wow, better than desert, and so easy to make a lot for a crowd
                                              Economical too
                                              • Alida
                                                June 8, 2012
                                                This is so simple and so tasty at the same time. Makes a great lunch!
                                                Thank you for your nice comment and yes, I am really please to have joined this community and to find such nice recipes and great ideas!
                                                1 reply
                                                • Amos Miller
                                                  June 8, 2012
                                                  The more time you spend here, Alida, the more friends you'll make and ideas you'll gather. Enjoy!
                                                • April 6, 2012
                                                  Hi,
                                                  You have create good article about Potato Recipe. Here is one more site, this site are many recipes & cooking article...

                                                  http://homexgarden.com/
                                                  • Smokinhotchef
                                                    February 19, 2012
                                                    Potatoes and Bacon, very much a staple like Air and Water. Combined, the gratification is through the roof. Grill in the mix- A trifecta of sumptuousness!! Alas, I digress.
                                                    • Rick Hall
                                                      October 10, 2011
                                                      Amos i don't pay much attention to the nutrition labels they seem to be very inaccurate at times.
                                                      I just did a recipe with all my information on hand and it was way off
                                                      • Iudit Paton
                                                        August 7, 2011
                                                        i am in diet and i am crying, it sounds and looks delicious...today i am eating only vegetables and no day with this combination...
                                                        • suzybel56
                                                          August 4, 2011
                                                          Oh man...I'm glad I read this before making my baked potatoes on the weekend! I've got thyme in the garden, butter, olive oil, bacon and the spuds! And away we go!!!
                                                          • Amos Miller
                                                            August 3, 2011
                                                            Great, paristar! Depends on what I'm cooking, but I also use rosemary. I strip the branch of the leaves, mince them and sprinkle them on top of the bacon just before sealing. Wonderful with a grilled chicken or lamb kababs!
                                                            • annie
                                                              August 2, 2011
                                                              Yes it is very hot the temp got up to 110 yesterday I've been trying to do grillin and chillin I'm not doing to much chillin lol
                                                              • Amos Miller
                                                                August 2, 2011
                                                                Thanks to all three of you! The 'hinge' keeps the presentation tight. I love opening up the served spud, applying a knob of butter, salt & more pepper, mincing the bacon into the flesh of the potato and mushing the interior together. But wait until you savor the SKIN! The potato skin is worth the the little extra effort to assemble this dish. So happy you like this!
                                                                • annie
                                                                  August 2, 2011
                                                                  This sounds amazingly delish I can't wait to try it I've alway
                                                                  Cut my potatoes all the way open I'm so glad you've shown me a better way
                                                                  1 reply
                                                                  • Amos Miller
                                                                    August 2, 2011
                                                                    Good to hear from you, Miss Crocker! I hope you're grillin' & chillin' down South - we're having the same weather you are, I think. Time for some salads! Be well.

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