BLT Baked Potatoes


  • 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

Cooking Instructions

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!