Potatoes Stuffed w/ Bacon & Sage

Potatoes Stuffed w/ Bacon & Sage
Potatoes Stuffed w/ Bacon & Sage
This is an idea I discovered in a Jamie Oliver cookbook. Since finding this recipe, I've never made a traditional baked potato again. As a note, before we get started, this recipe does call for anchovy, which most of the world finds repulsive. I will declare this to be an optional ingredient, but will press upon you that the anchovy fillet will dissolve inside the potato and simply add a salted richness to the flavor. You will not taste fish. I promise!
  • Preparing Time: 1 hour and 30 minutes
  • Total Time: 1 hour
  • Served Person: 4
potatoes sides british white meat free tree nut free nut free contains gluten contains red meat contains fish shellfish free dairy free
  • 4 potatoes
  • olive oil to taste
  • salt & pepper to taste
  • 4 rashers bacon
  • 4 sage leaves
  • 4 anchovy fillet (optional)
  • 1 clove of garlic minced
  • lemon zest of 1 lemon
  • Carbohydrate 37.81844875 g
  • Cholesterol 41.219419525066 mg
  • Fat 21.3824460916887 g
  • Fiber 4.81761259865761 g
  • Protein 15.1513810389182 g
  • Saturated Fat 5.68023901385224 g
  • Serving Size 1 1 Serving (286g)
  • Sodium 323.516452176781 mg
  • Sugar 33.0008361513424 g
  • Trans Fat 1.89405776715039 g
  • Calories 402 calories

I like to zest my citrus by hand, but you're welcome to use a Microplane or zester. In order to zest by hand, remove the peel using a knife (as if you were making Supreme). Once any remaining pith has been removed, slice the peel into julienne strips and then finely mince. Preheat the oven to 400 degrees. Using an apple corer, twist and remove the center from each of your potatoes. Keep the cores because you can use them either as plugs for the potatoes or as "Scooby Snacks" later. Prick your potatoes with a fork and season with olive oil, salt, and pepper. Lay out your potato filling; 1 rasher of bacon, 1-2 leaves of sage, 1 anchovy fillet, minced garlic, and lemon zest. Fold the bacon over in half so that the filling is sandwiched between the bacon. Stuff the wrapped bacon into the cored out center as you rotate the potato. Rotating the potato will cause the bacon to twist and prevent any of the filling from falling out. Once the potatoes have been stuffed, you can either leave them be or you can cut the plugs in half and stuff them back into either end of the potato. Place the potatoes on a sheet tray and bake for about one hour, rotating every 15 minutes, until they are fully cooked. With any extra plugs, you can wrap those in bacon and garnish with salt and pepper and simply bake them in the oven alongside your potatoes. Obviously, because they're smaller, they'll be ready before your potatoes and can served as a nice "Scooby Snack" appetizer before your meal.