I was trying to think of a unique way to serve potatoes with bacon and decided that instead of filling a baked potato with bacon crumbles I would wrap bacon slices around it! I started by microwaving the potatoes to ensure the skins were still soft, scooped out the fluffy potato flesh and mixed it with cheese, chipotle peppers and green onions. After wrapping the potatoes in bacon, I basted them with smoky adobo sauce then baked them until the bacon was delicious and crispy. This could not be any more tasty!
1523 per serving
- 2 Idaho potatoes
- 1/2 cup cheddar cheese shredded
- 2 ounces creamy goat cheese
- 2 green onions
- 1 chipotle in adobo sauce
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper
- 6 slices bacon
Clean potatoes and pierce all over with a fork.
Wrap in a microwave safe paper towel and microwave on High for approx. 12-14 minutes or until cooked through.
Remove from microwave and allow to cool slightly for approx. 5 minutes.
Remove tops from potatoes. Carefully scoop out flesh, taking care not to break the skin.
Mash potato flesh in a medium bowl, add cheddar, cream cheese, onions, chipotle pepper (reserve sauce), salt and pepper and mix well.
Using a small spoon, pack filling mix back into potato shell. Place top back on potato.
Stretch bacon and wrap around potato starting at the top to make sure the top attaches to the bottom.
Wrap the remaining slices around the potato in the other direction from side to side.
Pre-heat oven to 400F.
Baste top and sides of bacon-wrapped potato with adobo sauce then bake in oven for approx. 15 minutes.
Turn potato over and baste bottom of potato and sides with adobo sauce. Bake for a further 15 minutes.
Remove from oven and serve warm with a side of sour cream.