Not-So-Naked Potato recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Jim 'N Nick's Bar-B-Q›Not-so-naked Potato Recipe

Not-so-naked Potato Recipe

Inspired by Jim 'N Nick's Bar-B-Q
Time1h 15m
Serves4

A large baked potato topped with bacon, cheddar cheese, butter, sour cream and scallions.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

  1. 1

    Bake the Potatoes

    Preheat the oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then poke a few holes in each potato with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.

  2. 2

    Cook the Bacon

    While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.

  3. 3

    Prepare the Toppings

    Grate the cheddar cheese and chop the scallions (green onions) finely.

Assembly

  1. 4

    Assemble the Not-So-Naked Potato

    Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork. Add butter, followed by a generous amount of cheddar cheese, crumbled bacon, a dollop of sour cream, and top with chopped scallions. Serve warm.

More from Jim 'N Nick's Bar-B-Q