Recipes

Loaded Bacon Potato Boats

Ditch the plain old baked potato. These loaded baked potato boats loaded with green beans, tomatoes and bacon are everything your dinner plate needs.

Loaded Bacon Potato Boats

Ditch the plain old baked potato. These loaded baked potato boats loaded with green beans, tomatoes and bacon are everything your dinner plate needs.

 
 
Ingredients

4 large Idaho potatoes
1/2 lb. Schaller & Weber bacon
1 medium yellow onion, sliced into thin strips
6-8 cloves of garlic, peeled
1/4 lb. string beans, chopped into thirds
1/4 lb. grape tomatoes
4 tsp. sea salt
¼ tsp. pepper
½ cup whole milk
¼ cup grated parmesan cheese
Directions

  • Pre-heat oven to 350 degrees. Wash and rinse potatoes. Pat dry and pierce the potato skins with a fork. Place potatoes on a baking sheet and bake for one hour.
  • While the potatoes are cooking, prepare the other ingredients. Slice bacon into 6-8 thick strips. Place in a sauteé pan set on medium-low heat until bacon fat has been rendered and the strips are golden without being crisp. Remove bacon from the pan, leaving the fat.
  • Slice onion into thin strips and add to the rendered bacon fat, cooking over medium-low heat for 20 minutes. Add the garlic to the onions and cook for another 20 minutes until both the onions and garlic are golden brown. Remove onions and garlic from the bacon fat and set aside.
  • Chop string beans into thirds, slice cherry tomatoes in half and cook both in the same pan with the bacon fat used previously for the onions and garlic over low heat for 10 minutes. Set aside.
  • Remove the potatoes from the oven. Cut in half and scoop out the insides into a mixing bowl, set the skins aside. Add whole milk, salt, and pepper to the potatoes with the onions and garlic, then purée with a hand blender. If you don't have a hand blender, purée the onions and garlic in a food processor, then mash the puréed garlic and onions with salt and pepper into the potatoes and milk. Add string beans and tomatoes to the potato mixture and incorporate ingredients by hand (being careful not to smash the tomatoes.)
  • Scoop the potato mixture back into the skins placed on a baking sheet. Tuck 1-2 bacon strips into each potato boat, top with parmesan cheese and place back into the oven for 15-25 minutes, until the cheese is melted and golden brown.
  • Remove the potatoes from the oven. Allow to cool 5-10 minutes before serving.
  • Enjoy!

Products featured in this recipe:

Ingredients

4 large Idaho potatoes
1/2 lb. Schaller & Weber bacon
1 medium yellow onion, sliced into thin strips
6-8 cloves of garlic, peeled
1/4 lb. string beans, chopped into thirds
1/4 lb. grape tomatoes
4 tsp. sea salt
¼ tsp. pepper
½ cup whole milk
¼ cup grated parmesan cheese
Directions

  • Pre-heat oven to 350 degrees. Wash and rinse potatoes. Pat dry and pierce the potato skins with a fork. Place potatoes on a baking sheet and bake for one hour.
  • While the potatoes are cooking, prepare the other ingredients. Slice bacon into 6-8 thick strips. Place in a sauteé pan set on medium-low heat until bacon fat has been rendered and the strips are golden without being crisp. Remove bacon from the pan, leaving the fat.
  • Slice onion into thin strips and add to the rendered bacon fat, cooking over medium-low heat for 20 minutes. Add the garlic to the onions and cook for another 20 minutes until both the onions and garlic are golden brown. Remove onions and garlic from the bacon fat and set aside.
  • Chop string beans into thirds, slice cherry tomatoes in half and cook both in the same pan with the bacon fat used previously for the onions and garlic over low heat for 10 minutes. Set aside.
  • Remove the potatoes from the oven. Cut in half and scoop out the insides into a mixing bowl, set the skins aside. Add whole milk, salt, and pepper to the potatoes with the onions and garlic, then purée with a hand blender. If you don't have a hand blender, purée the onions and garlic in a food processor, then mash the puréed garlic and onions with salt and pepper into the potatoes and milk. Add string beans and tomatoes to the potato mixture and incorporate ingredients by hand (being careful not to smash the tomatoes.)
  • Scoop the potato mixture back into the skins placed on a baking sheet. Tuck 1-2 bacon strips into each potato boat, top with parmesan cheese and place back into the oven for 15-25 minutes, until the cheese is melted and golden brown.
  • Remove the potatoes from the oven. Allow to cool 5-10 minutes before serving.
  • Enjoy!

Products featured in this recipe: