BLT Baked Potato
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
- Total Time:
- Servings: 4
Photography: Sidney Bensimon
Source: Martha Stewart Living, March 2018
- 4 russet potatoes (about 2 1/2 pounds)
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- Halved cherry tomatoes, for serving
- Shredded romaine or iceberg lettuce, for serving
- Crumbled cooked bacon, for serving
Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, in a bowl, whisk together buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season tomatoes with salt.
Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with tomatoes, lettuce, and bacon. Drizzle generously with buttermilk dressing and serve.