- 6 medium russet potatoes
- 8 slices bacon
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 2 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 3 scallions, chopped
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon black pepper
- Kosher salt, to taste
- 1 stick salted butter, at room temperature
- 1 romaine lettuce heart, shredded
- 1 pint cherry tomatoes, halved
Step 1: Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until the potatoes are tender and can easily be pierced with a fork, 50 to 60 minutes.
Step 2: Meanwhile, cook the bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels and crumble.
Step 3: For the Dressing: Whisk the buttermilk, mayonnaise, vinegar, garlic powder, one-third of the scallions, 1 teaspoon of the mustard, 1/2 teaspoon pepper, and salt to taste in a medium bowl. Refrigerate until ready to serve.
Step 4: Mash the butter with the remaining scallions, 2 teaspoons mustard, and 1 teaspoon pepper in a small bowl with a fork.
Step 5: Make a slit down the length of each potato. Using a kitchen towel, lightly squeeze the ends of each potato to open it up. Mash the insides of the potatoes slightly with a fork, then divide the scallion butter among them.
Step 6: Toss the lettuce, bacon, and tomatoes in a large bowl. Place each potato on a plate. Pile the salad on top and drizzle with the dressing.
Enjoy these loaded baked potatoes from The Pioneer Woman!