Pioneer Woman BLT Baked Potatoes

Pioneer Woman BLT baked potatoes are an easy dinner made with russet potatoes, crispy bacon and a tangy buttermilk dressing, ready in 1 hour 15 minutes. Save this loaded baked potato dinner for weeknights, game day or summer cookouts, because it's a fun make-ahead meal with fresh salad on top.

Mash the scallion butter right into the potato flesh before you pile on the salad, because that is where all the flavor comes from. Skip it and you get a bland middle under a pretty topping.

Instead of piling toppings on a plain potato, this version fluffs the inside with scallion and Dijon butter first. A cold, tangy buttermilk dressing then hits the hot potato and crisp lettuce, so every bite tastes like a BLT.

Pioneer Woman BLT Baked Potatoes

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

620

kcal

A fluffy russet baked until tender is mashed with scallion Dijon butter, then piled high with crisp bacon, romaine and juicy tomatoes. The cool buttermilk dressing runs down into the warm potato.

Ingredients

• 6 medium russet potatoes
  

• 8 slices bacon
  

• 1/4 c. buttermilk
  

• 1/4 c. mayonnaise
  

• 2 tsp. apple cider vinegar
  

• 1/4 tsp. garlic powder
  

• 3 scallions, chopped
  

• 1 tbsp. dijon mustard
  

• 1 1/2 tsp. black pepper
  

• Kosher salt, to taste
  

• 1 stick salted butter, at room temperature
  

• 1 romaine lettuce heart, shredded
  

• 1 pt. cherry tomatoes, halved
  

Directions

• Bake the potatoes: Preheat the oven to 350°F and poke a few holes in the 6 russet potatoes with a fork. Bake for 50 to 60 minutes, until a fork pierces them easily.
• Cook the bacon: Cook the 8 slices of bacon in a large cast-iron skillet over medium-high heat for about 8 minutes, turning now and then. Drain on paper towels once crisp, then crumble.
• Whisk the dressing: Whisk 1/4 cup buttermilk, 1/4 cup mayonnaise, 2 teaspoons apple cider vinegar, 1/4 teaspoon garlic powder, one-third of the scallions, 1 teaspoon Dijon and 1/2 teaspoon pepper in a bowl. Then season with salt and refrigerate until serving.
• Mash the scallion butter: Mash 1 stick of room-temperature butter with the remaining scallions, 2 teaspoons Dijon and 1 teaspoon pepper using a fork. Keep it at room temperature so it spreads easily.
• Open the potatoes: Cut a slit down the length of each potato, then squeeze the ends gently with a kitchen towel to open it up. Mash the insides slightly with a fork and divide the scallion butter among them.
• Top and serve: Toss the shredded romaine, crumbled bacon and halved cherry tomatoes in a large bowl. Set each potato on a plate, pile the salad on top and drizzle with the chilled dressing.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make BLT baked potatoes ahead of time?

Bake the potatoes, cook the bacon and whisk the dressing up to a day ahead, and keep everything separate in the fridge. Reheat the potatoes in the oven, then toss the salad and assemble right before serving so the lettuce stays crisp.

What can I use instead of buttermilk in the dressing?

Stir 1/2 teaspoon of lemon juice or white vinegar into 1/4 cup of milk and let it sit for 5 minutes. It will be slightly thinner than real buttermilk but still gives that tangy flavor.

How do I store leftover baked potatoes?

Keep the plain baked potatoes in an airtight container in the fridge for up to 4 days. Store the bacon, salad and dressing separately, because the lettuce wilts quickly once it touches the dressing.

Can I bake the potatoes in an air fryer?

Yes, an air fryer works well if you want a crisper skin. Rub the potatoes lightly with oil, cook until a fork slides in easily, and check them a little earlier than the oven time since air fryers run hot.

What's the most common mistake with loaded baked potatoes?

Skipping the seasoning inside the potato is the biggest one, since the topping can only do so much for a bland middle. Mash the scallion butter into the flesh and the whole potato tastes seasoned, not just the top.