| Cook Time | 1 hour |
| Servings | serves |
Ingredients
- 16 oz Potatoes
- 3-5 Garlic Cloves thinly sliced
- 4 tablespoons Butter melted
- 2 tablespoons Olive Oil
- Salt
- Black Pepper fresh
- Chives diced
- Bacon
- 1 cup Cheese Shredded
Herbed Sour Cream
- 1/2 cup Sour Cream
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Parsley Leaves finely chopped
- Salt
- Black Pepper freshly ground
Ingredients
Herbed Sour Cream
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Instructions
- Preheat oven to 200 degrees C.
- Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
- Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
- Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
- When the potatoes begin to 'fan out' it's time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
- Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with shredded cheese.
- Bake until tops are crispy and potatoes are cooked through, about 1 hour.
- Meanwhile, to make the Herbed Sour Cream. Combine ingredients in a small bowl, Season, to taste, and refrigerate until use.
- Transfer to a platter and top with Herbed Sour Cream and chives.
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