This recipe improves upon the usual loaded baked potato (typically smothered with bacon, cheese, and sour cream) by adding French-fried onions and scallions as a flavor-packed double-play combination. Joe’s Bar-B-Q in Alvin, Texas, loads up its baked potatoes with smoked brisket—one of my all-time favorite lunches!
This dish goes great with my Beer-Braised Country Ribs and the Wild Mushroom and Cranberry–Stuffed Tenderloin .
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
10 slices bacon
12 small Yukon Gold potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ cups store-bought French-fried onions
8 ounces cheddar cheese, shredded
¾ cup sour cream
1 to 2 teaspoons minced scallions