Loaded Baked Potato Night

A flexible potato bar built around crisp russets, caramelized sweet onions, bacon, cheddar and cream-top yogurt.

Serves: 4  ·  Total time: 1 hr 15 min

From this delivery

• 4 Russet potatoes
• 1–2 mixed onions, thinly sliced

Recommended Iron & Acre additions

• Pasture-raised bacon
• Grass-fed cheddar
• Plain cream-top yogurt

From your pantry

• Olive oil or softened butter
• Kosher salt and black pepper
• Butter or olive oil for the onions

Method

1. Heat the oven to 425°F. Scrub and dry the potatoes, then prick each a few times with a fork. Rub lightly with olive oil or butter and season generously with salt.
2. Place the potatoes directly on the oven rack or on a sheet pan. Bake until the skins are crisp and the centers are completely tender, about 50–65 minutes depending on size.
3. While the potatoes bake, cook the sliced onions in butter or olive oil over medium-low heat with a pinch of salt. Stir occasionally until soft and deeply golden. Cook the bacon until crisp, then crumble it.
4. Split the hot potatoes and fluff the centers with a fork. Let everyone build their own with cheddar, bacon, caramelized onions and a spoonful of plain cream-top yogurt.

See the October 15 delivery guide for the rest of this week’s vegetables.