Restaurants›The Yard Food Park›Baked Potato Recipe

Baked Potato Recipe

Inspired by The Yard Food Park
Time1h 15m
Serves4

Butter, sour cream, cheese & bacon

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.

Potatoes

Toppings

Method

Potatoes

1

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the potatoes thoroughly under running water to remove any dirt. Pat dry with a towel.

2

Season potatoes

Prick each potato 6–8 times with a fork to allow steam to escape. Rub each potato evenly with olive oil, then sprinkle with kosher salt and freshly ground black pepper, rubbing the seasoning over the skin.

3

Bake potatoes

Place the potatoes directly on the oven rack or on a rimmed baking sheet lined with foil. Bake for 45–60 minutes, depending on size, until skins are crisp and a knife or skewer inserted into the center meets little resistance (internal temp ~210°F/99°C). If baking multiple potatoes on one sheet, rotate the sheet halfway through for even cooking.

Toppings & assembly

4

Cook bacon (if not pre-cooked)

If your bacon isn't already cooked, crisp 6 slices in a skillet over medium heat for 6–8 minutes, turning as needed, or bake at 400°F (200°C) for 15–20 minutes on a foil-lined sheet. Transfer to paper towels to drain and cool, then crumble.

5

Prepare toppings

While potatoes bake or after bacon is done, shred the cheddar if not pre-shredded, thinly slice the green onions, and measure out the butter and sour cream.

6

Split and fluff

When potatoes are done, remove from oven and let rest 3–5 minutes until cool enough to handle. Using a sharp knife, slice each potato lengthwise about three-quarters of the way through. Press the ends gently toward each other to open the potato. With a fork, fluff the interior flesh lightly to create space for toppings.

7

Season interior

Sprinkle the potato interiors with about 1/8 teaspoon of the finishing salt and a pinch of black pepper each (adjust to taste).

8

Add butter and sour cream

Place 1 tablespoon unsalted butter into the hot, fluffed potato interior, letting it melt. Add approximately 1/4 cup sour cream to each potato (divide the 1 cup among 4 potatoes), or spoon to taste.

9

Top with cheese and bacon

Sprinkle about 1/4 cup shredded cheddar onto each potato. If you prefer melty cheese, return the topped potatoes to the oven under the broiler for 1–2 minutes until cheese melts and bubbles—watch closely to avoid burning. Remove from oven if broiling.

10

Finish and garnish

Sprinkle crumbled bacon evenly over the four potatoes, then top with sliced green onions. Adjust salt and pepper to taste. Serve immediately while hot.