Loaded Baked Potatoes Stuffed with Gorgonzola and Benevolent Bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: American
Serves: 6
Ingredients
  • 6 large russet potatoes (about 8 ounces each)
  • 1 large garlic bulb, papery peel left on, but top removed
  • 1 tablespoon extra virgin olive oil (I used mushroom flavored extra virgin olive oil for more oomph!)
  • 4 slices Sweet Earth Benevolent Bacon, thawed
  • 6-8 tablespoons organic unsalted butter, melted
  • ¾ cup organic sour cream (divided use)
  • ¾ cup crumbled Gorgonzola (divided use)
  • ½ medium red onion, finely minced
  • 3 sprigs fresh rosemary, needles removed and finely minced
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced fresh chives
  • ¼ teaspoon cayenne pepper
  • Freshly ground black pepper (alligator pepper is great!)
  • Freshly ground Kosher salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Scrub the potatoes and prick them several times with a fork. Place them on a wire cooling rack inside a rimmed cookie sheet. Cut off the top of the garlic and put it on a double thickness of aluminum foil. Drizzle the garlic with the olive oil, and bring the foil up around it, wrapping it tightly. Bake the potatoes for 45 minutes (and take the garlic out around 30 minutes.)
  3. While the potatoes and garlic are baking, use a non-stick pan or lightly oil a skillet and fry the Benevolent Bacon strips over medium heat (about 2 minutes on each side). Put a double thickness of paper towels on a plate, and let the strips cool. When fully cool, chop the bacon strips into small pieces.
  4. Once the potatoes and garlic are cooked (remember the garlic will cook more quickly), remove them from the oven and let cool. Please don't turn off the oven - just turn it down to 400 degrees.
  5. Squeeze each close of the toasted garlic out and set aside. Prep your other ingredients while the potatoes are cooling.
  6. Cut off the top third of each potato, and scrap all of the flesh into a large bowl, leaving a ¼" shell intact on both the tops and the bottom shell.
  7. Mash the potatoes well, and add the melted butter, followed by ½ cup sour cream, ½ cup gorgonzola, red onion, bacon pieces, garlic, rosemary, chives, parsley. cayenne, salt, and pepper.
  8. Stuff this delicious filling back into the potato shells (and tops, if you have enough filling).
  9. Bake the stuffed potatoes for 20-25 minutes. When they are done, spoon on a tablespoon of sour cream followed by a tablespoon of gorgonzola.
  10. Delish!
Notes
© 2017 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/loaded-baked-potatoes-stuffed-with-gorgonzola-and-benevolent-bacon/