Introduction: Bacon and Rosemary Salt Baked Potato

About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

I have been experimenting with recipes for the bacon contest. I was thinking about infusing a potato with a garlic bulb by roasting the garlic in the potato! Salt potatoes originated in Syracuse, New York in the 1800's, where salt miners boiled potatoes in salt brine. There are many variations of using salt to enhance the flavors of different foods. Kosher salt is used in this recipe during the baking process.

I love recipes that have few ingredients but the final results are amazing to the point someone thinks you have been baking in the kitchen all day just for them! This is one of those amazing recipes! So delicious and satisfying! After making this recipe I thought it just might be the answer for people who are closely watching their dietsThis recipe sings without the butter and fat with some modifications of course. Notice how fluffy and moist the potatoes are! Yum!

Step 1: Ingredients and Supplies

When I was a child my mom used to cook with garlic. I recall biting into a chunk of garlic and it tasted so strong! I did not like it much. If you are one of those people who do not like that pungent flavor of garlic please try this recipe! It is delicate and so delicious! Roasting the garlic changes the flavor, don't ask me why or how but it is true, I can eat roasted garlic by the spoonfuls, seriously!

Large Russet baking potato


Fresh Rosemary
Olive oil
2 1/2 cups of Kosher salt. Yes, that is how much you will need but it is well worth it trust me! I saved the salt when I was finished and made a few more potatoes the next day.
Salt and pepper to taste.

Tin foil
Large baking dish that will withstand 500 degrees F.
Small baking dish ( for each potato) that will withstand 500 degrees F.
Kitchen cutting tools and butter brush optional .

Step 2: Measure the Ingredients

Of course if you use more garlic and rosemary it is more flavorful. Using one for each potato is pretty mild.

1 Large Russet baking potato scrubbed
1-2 Garlic for each potato. I would make extra because it is great on bread and sandwiches!
1 Tablespoon butter for each Garlic.
3-4 Sprigs of Fresh rosemary.
1 Bacon strip for each potato.
1 teaspoon olive oil for each potato.
2 1/2 cups of Kosher salt. Yes, that is how much you will need but it is well worth it trust me! I saved the salt when I was finished and made a few more potatoes the next day.
Salt and pepper to taste.

Step 3: Prep Work

Scrub the potatoes and rinse well.
Cut off tops of the garlic.
Dice a Tablespoon of rosemary.
Chop the bacon into chunks and put it into a small oven proof baking dish.

Step 4: Salt

Pour the salt into the pan.
Slightly snuggle the potatoes into the salt so they are not touching anything or the bottom of the pan.
Arrange the rosemary.
Snuggle the garlic into the salt.
Place the raw bacon and oven proof dish in the pan.

Step 5: Bake the Potatoes

Cover the pan with tin foil.
DO NOT POKE HOLES IN THE POTATO! I think the salt works like a microwave potato bag so no worry!
Bake at 425-450 degrees F Please read my note at the bottom of this step before baking.
Remove from heat.
Remove the bacon and the garlic from the pan after 1 hour and set aside for now.

This recipe was an experiment so when I baked the potato, garlic and bacon, I baked them at 450 degrees F for 1 hour. Then I removed the bacon and garlic and oiled the potato skins and raised the temp to 500 degrees F and placed the potato back in the oven uncovered for 15 more minutes. Baking the potato using this method made the bacon very crispy and the garlic was very brown around the edges. I decided to lower the temp and ( first hour) in this tutorial because most people do not cook their bacon as crisp as I like it. The garlic was a little over done but not burnt. Over cooking the garlic reduced the amount of garlic butter you can retrieve. I have not baked them again using the reduced baking time. I am out of a few of the ingredients right now. I do not know if baking at a lower temperatures or cooking time will change the outcome of this recipe to the potato and flavor. Perhaps an alternative is to use 1 garlic and 1 bacon slice in with the potato and bake them at 450 for 1 hour and bake additional garlic and bacon for the butter and topping at a lower temperature and baking time. I would love to hear your results if you do this. Of course the size of potatoes and individual ovens can make a difference.

Step 6: Bake the Potatoes Again

Increase the oven heat to 500 degrees F.
Brush the potato skins generously with olive oil.
Bake uncovered for another 15 minutes.
Remove the potatoes from the heat and allow to cool a bit.
Remove the excess salt from the bottom of the potatoes very carefully as not to burn yourself. I used a clean dish towel.

Step 7: Garlic

I mixed the garlic with the bacon but if I were to do it again, I would sprinkle the bacon over the top of the garlic butter and potato!

Squeeze out the garlic from the garlic bulb.
Mix it with a couple of tablespoons of butter.
Season as desired.

Step 8: Cut and Dress the Potato

Carefully trim an oval around the top of the potato as shown.
Remove the top of the potato.
Use a fork to fluff the inside of the potato.
Top the potato with the garlic butter, rosemary and the bacon bits.

Step 9: Sunshiine's Final Thoughts

I always enjoy making instructables because of the challenge! My husband loves it when instructables has cooking challenges and you can guess why! 

I wish to thank instructables, our sponsors, authors, and loyal readers for making this a great place to share! Thanks for stopping by and do have a splendorous day!
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