Sustainable. Doesn’t weigh you down. And rhymes with “Bacon, caramelized onions, and sage”. And “baked potato”.
For those of you who have an affinity for the spud, like yours truly, stuffed baked potatoes are a treasured comfort food. Something like a baby’s blanket, but way tastier, I am sure. I take that back, more like a king-size, plush pillow top, cashmere-lined Kluft mattress. That’s how comfort of a food they are.
Problem is, for Bubble Children, and the sensitive set alike, the amount of dairy, the resulting amount of hormones, and the gratuitous high fructose corn syrup and gluten that accompanies any sort of processed bacon takes that comfort and turns it into contortion. Of my stomach. So. Not. Happy. About. That.
With a day to spare, and a cold front that blew into New York last night, I was in the mood for something warm for today’s lunch. Something… like a blanket. For my belly and brain. What I LOVE LOVE looooove about sage is that it gives this warm, earthy flavor to anything you put in it. Caramelized onions are a no-brainer: crunchy, sweet bliss. ..and real, non-processed, home-cured bacon? Yes, please!
The real question was this: can you really satisfy that creamy, herb-y, buttery satisfaction that one gets from a traditional stuffed potato with cheddar cheese, sour cream, chives, and bacon?
I say… AB-SO-LUTE-LY. This meal takes the cake, and not only did it taste more flavorful, more integrated, and more dynamic, but it didn’t leave me feeling like putting one foot in front of the other was the equivalent to climbing Mount Everest.
Enjoy this delightful Fall treat, my friends. Would make a nice side for Thanksgiving, too… just sayin’.
Truffle Oil Baked Potato stuffed with Caramelized Onion, Sage, and Bacon – gluten-free, dairy-free, soy-free, nut-free, corn-free
4 baking potatoes (I prefer a sweet potato with purple skin and white interior, but a good ole’ russet potato will do just fine.)
1 large yellow onion
2 tbs. grapeseed, canola, vegetable, or other high-heat oil
4 strips gluten-free bacon (try your local butcher, or you can use Applegate Farms Organic Sunday Bacon)*
12 leaves fresh sage, chopped
4 tbs. extra virgin olive oil
4 tsp. truffle oil**
sea salt and pepper to taste
a few thyme leaves for garnish (optional)
Preparation time: 5 minutes
Cook time: 50 minutes
- Pre-heat oven to 375 degrees Fahrenheit. Wash and dry potatoes, and poke holes around the exterior of the spuds to alleviate some heat while they are baking in the oven. Pop in the oven, and let them hang out there for about 50 minutes.
- In the meantime, you can start prepping your caramelized onions. Thinly slice onions into half moons. Toss with 2 tbs. grapeseed oil, and spread with no overlap on a large baking sheet.
- After the potatoes have been in the oven for about 35 minutes, pop those onions in the oven. Cook until edges are all clearly brown, and some begin to blacken slightly. (About 8 minutes.) Remove from oven. And now start your bacon.
- To cook bacon, simply heat a skillet over medium-high heat, and throw that bacon on it! (No overlap works best.) Flip when the bottom side gets crispy, takes roughly 4-5 minutes. Cook the other side another 4-5 minutes, and let cool on a paper towel to remove excess grease.
- Your potatoes should be done by now, meaning, they are squishy when you grab them with a pot-holder. (Will burn hands if you don’t use one.) If this is true, take them out! Let cool for about 5 minutes. Meanwhile, chop your bacon into small pieces.
- After potatoes have cooled, slice open down the middle. First add 1/2 tbs. olive oil and salt and pepper to each, then evenly distribute the bacon and chopped sage between the 4 potatoes. Top with the remaining olive oil, and then caramelized onions. Drizzle 1 tsp. truffle oil over each potato, and top with a touch of sea salt, and (optional) thyme leaves.
Go for it. Yum.
*To make this vegan, use seitan bacon, instead, or simply omit the bacon, and use a bit more sea salt.
**For mushroom allergies, simply omit truffle oil.