Sizzling hot, colorful, ooey gooey, smokey, spicy, umami, and knock-out punch flavor.

This jacket potato entree impressed me so much, I'm going to have to add it to my list of best recipes. I would rather eat this than an expensive steak. It's the type of thing I would serve for an important boss or family gathering.

There might be a way for vegans to have a similar recipe, but I'm not sure how without the bacon and cheese.

Ingredients

• Russet Potatoes
• Cooking Oil (Extra Virgin Olive Oil or Vegetable Oil is fine)
• Salt
• Pepper
• Garlic Salt
• Paprika
• Hickory Smoked Bacon
• Cheddar Cheese (I used an artisan jalapeno & cayenne variety)
• Fresh Chives

Instructions

Preheat Oven to 400 degrees Fahrenheit.

Rinse potatoes until clean in hot water. Using a chef's knife carefully slice potatoes into thin slices, leaving the bottom edge attached slightly. If you accidentally slice through completely, no worries because the foil will help hold it back in its original shape. Try to keep the shape of the potato while cutting the slices neatly.

Drizzle the potatoes with a coating of cooking oil until completely covered. Sprinkle with salt, pepper, garlic salt, and paprika. Rub the seasoning and oil into the skin until it is completely coated. Let some of the seasoning and oil coat between some of the larger slices, but be gentle to avoid scuffing/scratching/tearing the starchy filling.

Place a raw piece of bacon, cut in half to cover the top of the potato. Lightly salt and pepper the bacon. Wrap the entire potato and bacon in foil, into the shape of a bag. Squeeze the foil and crimp it open slightly to allow steam to vent. Place in a pan to catch any juices that might spill.

Bake in the oven for 40 minutes at 400 degrees Fahrenheit.

Carefully remove from the oven.

Open the foil just enough to see the tops of the potatoes. Remove the bacon and set aside. Sprinkle with shredded cheese and finely chopped chives. Replace the bacon on top of the potatoes. Leave the foil open at the top, and return it to the oven.

Cook for an additional 5 to 10 minutes, until the cheese is melted and the bacon is slightly brown and crisp on the edge.

Remove foil and serve on a plate. Oils collected in the foil can be used as a glaze to drizzle over the bacon and potatoes.

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Let me know if you have a favorite jacket potato recipe. Have you ever tried making it this way before? Tell me in the comments below.

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