Baked potatoes with bacon and fraiche mix. So good and so easy to make! Comfort food doesn’t come in a finer form than a baked potato.
Baked potatoes are good to go when a fork pierces through them easily. They should be tender and fluffy once they’re done. If you bake them too long, they’ll get dry, so check them at the 50 minute mark just in case your oven runs a little hotter.
And as you noticed, I didn’t use any cheese in this recipe, there’s a zillion variants to make the toppings. The best thing about this recipe is that it’s wonderfully flexible. The amounts shown are a guideline, but really it’s up to your own imagination and taste.
A suggestions for salad, if I may. The baked potatoes mixed very well with the mixed cabbage salad.
Baked potatoes bacon fraiche
- Preheat oven to 225C° / 435F°.
- Wash and scrub the potato, pat dry and prick potatoes all over with a fork. Lightly drizzle with olive oil and season with salt and pepper Bake until soft, for about 1 hour or until golden and tender.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, and spice it up with chili flakes for 5 minutes or until browned and crispy. Drain on paper towel.
- Stir together the mix with crème fraiche, red onion and bacon.
- Remove potatoes from oven, when ready. Let them cool a little while. Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open, add some butter and salt in the middle, top with the ready made mix. Season with salt and pepper if desired. Enjoy while hot!