- 4 large baking potatoes
- 4 slices bacon
- 2 tablespoons [30 g] butter
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon ]1 mL] gray pepper
- Oil
- Butter
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- Preheat oven to 400°F [200°C].
- Scrubbing, rinse potatoes under cold running water; pat dry potatoes.
- Rub potatoes with oil; prick skins.
- Bake potatoes into preheated oven for approximately 1 hour, until done.
- Meanwhile, fry bacon slices until crips; leave to drip onto paper toweling before crumbling.
- Remove done potatoes from oven; lower oven temperature to 375°F [190°C].
- Cut a cross inside of each baked potato.
- Turn back corners and scoop out the insides without breaking the skins; transfer into a bowl and reserve skins intact.
- Add 2 tablespoons [30 g] butter, bacon crumbs, salt and pepper.
- Mash or lightly beat together all ingredients.
- Fill reserved potato skins with mixture.
- Dot with butter.
- Brown stuffed potatoes into oven for approximately 5 to 8 minutes, until golden, and serve.
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