Pioneer Woman Carbonara Baked Potatoes

Pioneer Woman carbonara baked potatoes take 1 hour 15 minutes and russet potatoes, crispy bacon and parmesan to make a rich, cheesy loaded potato dinner. Try this easy baked potato dinner idea for cozy weeknights or brunch, since it's make-ahead friendly and tops each spud with a runny egg.

Mash the pepper-butter and grated parmesan right into the hot potato flesh with a fork, because that is what turns a plain baked potato into carbonara. Skip it and the toppings just slide off a bland spud.

Ree borrows the carbonara flavors of bacon, egg, black pepper and parmesan and swaps the pasta for a fluffy russet. The butter gets stirred with a full teaspoon of coarse pepper and bacon drippings, so the seasoning goes right into every bite.

Pioneer Woman Carbonara Baked Potatoes

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

520

kcal

Fluffy russet flesh gets mashed with peppery butter and parmesan, then topped with a fried egg and crisp bacon. The runny yolk melts into the potato like a creamy carbonara sauce.

Ingredients

• 4 medium russet potatoes (10 to 12 ounces each)
  

• Vegetable or olive oil, for the potatoes
  

• 4 slices thick-cut bacon, cut into 1/2-inch pieces
  

• 4 tbsp. salted butter
  

• 1 tsp. coarsely ground black pepper, plus more to taste
  

• 4 large eggs
  

• 1/4 tsp. kosher salt
  

• 1/4 c. grated parmesan cheese, plus shaved parmesan for topping
  

• 2 tbsp. chopped fresh parsley
  

Directions

• Bake the potatoes: Preheat the oven to 400°F, then prick 4 medium russet potatoes all over with a fork and rub them with a little vegetable or olive oil. Bake on a foil-lined rimmed baking sheet for about 1 hour, until a knife slides in easily.
• Crisp the bacon: When the potatoes are almost done, cook 4 slices of thick-cut bacon, cut into 1/2-inch pieces, in a medium nonstick skillet over medium heat. After 3 to 4 minutes, drain it on paper towels and keep 1 tablespoon of the drippings in the skillet.
• Make the pepper butter: Reduce the heat to low, add 3 tablespoons of the butter and let it melt. Take the skillet off the heat, stir in 1 teaspoon coarsely ground black pepper, then pour it into a small bowl and wipe the skillet clean.
• Fry the eggs: Return the skillet to medium heat, melt the remaining 1 tablespoon butter, then crack in the 4 eggs. Season with 1/4 teaspoon kosher salt and a few grinds of pepper, then cover and cook about 3 minutes, until the whites are set and the yolks are still runny.
• Split and season: Split the baked potatoes open lengthwise and press the ends together so they open up. Drizzle with the pepper-butter, sprinkle with 1/4 cup grated parmesan, then mash the seasonings into the potatoes with a fork.
• Top and serve: Set a fried egg on each potato, then add the bacon, shaved parmesan and 2 tablespoons chopped fresh parsley. Serve right away while the yolks are still runny.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the potatoes ahead of time?

Yes, bake them up to 2 days ahead and keep them in the fridge. Reheat in a 400°F oven until hot all the way through, then season and top with fresh eggs.

What can I use instead of russet potatoes?

Large Yukon Gold potatoes work, though they come out creamier and less fluffy. Russets are best here because the dry, floury flesh soaks up the pepper butter.

How do I keep the egg yolks runny?

Cook the eggs covered over medium heat for about 3 minutes, just until the whites are set. Pull them out right away, since the yolks keep firming up in the hot pan.

How should I store leftovers?

Store the potatoes, bacon and eggs in separate airtight containers in the fridge for up to 3 days. Reheat the potatoes in the oven and fry a fresh egg, because a reheated egg gets rubbery.

What's the most common mistake with these potatoes?

Skipping the pricking and the oil is the usual slip, since the skins turn leathery and the potatoes can burst. Rub each potato with a little oil and prick it all over before baking.