Potato is an awesome food source. You can cook it whichever way you like and it will always turn out tasty. This time I simply just baked it, and then top with bacon and cheese. Tasty! I love it so much majorly because they are the ones I grew and harvested in my own backyard garden. O(∩_∩)O~
4 medium or large size baking potatoes
4 to 5 tablespoon bacon bits
6 to 8 tablespoon crumble cheddar cheese
salt to taste
freshly ground black pepper
chopped green onion /chives（optional）
4 tablespoon sour cream (optional)
I skip the sour cream this time because my husband doesn’t like it. However, I have to say that sour cream makes it tastier!
Preheat oven to 375 F/ 191°C。
Clean the potatoes with a brush and rinse thoroughly. Poke each potato several times with a fork to prevent explosion during baking. Place them on a baking pan, about I inch apart from each other.
Bake 60 minutes. Bake 10 to 20 minutes longer if you have really large size potatoes. Gently compress the potatoes with your finger; if they yield to the touch, they are ready.
Cut the potatoes right in the middle from the top and then squeeze the ends towards one another. The potatoes should pop right open. Sprinkle with salt, black pepper, cheese, and bacon, bake another 2 minutes or until the cheese melts.
Top with sour cream (optional) and green onion/chives. Serve hot.
There is nothing but sand in one corner of my back yard. I planted a couple potatoes there in the spring; didn’t expect anything at all because nothing grows well in that corner. But it surprises me with almost a bucket of potatoes! O(∩_∩)O~
In the summer, potato flowers bloomed.
When it got cold, we went to check the potato field.
Surprise, surprise, and surprise!