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A Baked Potato
This is so simple, you'll laugh. It tastes so good, you'll cry. I make this when we are grilling for our guests and friends and they love it. You can also do this in your oven, any time. I know an eminent doctor of Chinese medicine who once told me that it was OK to eat a Big Mac once in a while. You're an adult, adjust things to suit your sensibilities: a butter substitute, light olive oil, bac-o-bits. No need to 'turn' the potato while it's roasting. You want the well-darkened skin on the bottom and the lovely 'melted' bacon sprawling on top... but no substitutes for me. Ingredients
- Idaho baking potatoes (as many as you have guests)
- butter (a pat or two)
- olive oil
- springs of fresh thyme (one for each potato)
- smoked bacon (one strip for every 2 potatoes
- sea salt & cracked black pepper
Directions
- Lay out 2 sheets of aluminum foil for each potato
- Wash the spuds
- cut the strip(s) of bacon in half
- rinse the thyme
- Carefully cut the potato lengthwise, but DO NOT cut all the way through, then, give your chef's knife a slight twist until you hear a faint 'crack', creating a hinge
- CAREFULLY: with a dinner fork, pierce the inside of each side of each potato 4 times horizontally, then 3-4 times vertically. This will give you a more tender inside and will 'permeate' the spud with the butter & thyme
- Place the potato on the double foil
- Cut thin slices of butter (or 1 long thin slice) and pry the potato open just enough to slip the butter between the halves
- Lay a sprig of thyme on the slit and, with the back of your knife, push the sprig between the halves, into the butter
- Rub any 'oozing' butter all over the skin, lube it up!
- Lay a half strip of bacon over the slit
- Drizzle olive oil over the potato
- Loosely fold the first sheet of foil over the potato and scrunch up the ends to cover
- Loosely fold the second sheet of foil over the first and fold to seal
- Place on the grill (or in a 350^ oven) for 1 hour
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LOL!! This looks so fabulously easy and delicious, Amos, that I cannot wait to get home from work at the lodge to try it. However, it will have to wait until September. I will, for sure, try this a.s.a.p.
Thank you for sharing
Hi Amos, this is a great recipe for company. I love how the flavours from fresh herbs add so much to vegetables. I made this recipe but substituted the thyme for rosemary and it was scrumptious!
Nice job with these thyme and bacon amazing combo here!
sounds good. i like bacon and potatoes.-
I agree with the chef, the calorie count on this is way over kill. Potatoes do not have to be bad for you and if you control and count the fat this recipe could be a regular part of your summer grilling diet. A small to medium potato is only 90-120 calories. A half strip of bacon is reasonable and you don't have to float the whole thing in butter and oil for it to be good. A moderate amount of both does the trick as the thyme goes along way to flavor. In my experience there are so few good recipes that can't be adjusted a bit to be healthy. Just a thought for the people who do the nutritional facts count. Those numbers may keep many from even trying this simple but good recipe.
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Will try it soon!
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have not tried this, BUT, it sounds so simple and tasty as well....something to use mt thyme on rather than just it being a great looking plant! thanks!
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These were simple and delicious, served with grilled salmon, tomato pesto chicken, spaghetti squash, and cole slaw. First potato I've eaten with no salt or pepper,(I forgot to add it)
it was fine fresh off the grill. Great as a leftover too..even more seasoned. I plan on trying chives or rosemary next time, and maybe a little more bacon..bacon is gooood =) 
I would leave the bacon out and use parchment paper to separate the potatoes from the aluminum foil.
I had never thought to cook my taters on the grill since i do a lot of hobo cooking and have always laid them in the coals. I also only fork my taters before rapping them tightly in foil. So looking forward to cutting them open and trying on the grill. Will post as soon as I try them out. Look forward to eatting them.
I cooked Amos' recipe this week for my cousin visiting from France. Excellent! Easy! The bacon and thyme add a new dimension that I have not tasted before. The potato skin was crispy too!-
sounds awesome!
This was dinner tonight....as in DINNER......the main event. What a great excuse to have baked potato with not bacon bits, but .....BACON! I found though that 350 degrees for an hour was insufficient to bake my spud, but it was a fairly large one, and took nearly twice as much time, with me chomping at the bit hoping it would "get there" soon. I was not disappointed: a terrific way with baked potatoes.-
I'm "afraid" I'm going to have to try this one! ;-)
Wow...this is similar to a recipe I have. I slice the potato in half place slices of onion in between then wrap in bacon. Finish it off with a good sprinkle of black pepper. Adding thyme sounds like a great combination, I'll try it next time.
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