There are so many fun ways to top baked potatoes, including this creative variation inspired by the classic sandwich. The key is making your own buttermilk dressing.
Ingreadient
- 6 medium russet potatoes
- 8 slices bacon
- 1/4 c. buttermilk
- 1/4 c. mayonnaise
- 2 tsp. apple cider vinegar
- 1/4 tsp. garlic powder
- 3 scallions, chopped
- 1 Tbsp. dijon mustard
- 1 1/2 tsp. black pepper
- Kosher salt, to taste
- 1 stick salted butter, at room temperature
- 1 romaine lettuce heart, shredded
- 1 pt. cherry tomatoes, halved
Direction
- Preheat the oven to 350˚. 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.
- 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.
- For the dressing: Whisk the buttermilk, mayonnaise, vinegar, garlic powder, one-third of the scallions, 1 teaspoon of the mustard, ½ teaspoon pepper and salt to taste in a medium bowl. Refrigerate until ready to serve.
- Mash the butter with the remaining scallions, 2 teaspoons mustard and 1 teaspoon pepper in a small bowl with a fork.
- 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.
- 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.
