Categories: Meals

Ingredients

• 6 medium russet potatoes
• 8 slices bacon
• 1/4 cup buttermilk
• 1/4 cup mayo
• 2 tsp apple cider vinegar
• 1/4 tsp garlic powder
• 3 scallions, chopped
• 1 tbsp. Dijon
• 1 1/2 tsp black pepper
• Kosher salt, to taste
• 1 stick salted butter, at room temp
• 1 romaine lettuce heart, shredded
• 1 pint cherry tomatoes, halved

Directions

1. Preheat the oven to 350. Poke a few holes in the potatoes with a fork. Bake until the potatoes are tender and can easily be pierced with a fork, 50 to 60 minutes.

2. Meanwhile, cook the bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels and crumble.

3. For the dressing: Whisk the buttermilk, mayo, vinegar, garlic powder, one-third of the scallions, 1 tsp of the Dijon, 1/2 tsp pepper and salt to taste in a medium bowl. Refrigerate until ready to serve.

4. Mash the butter with the remaining scallions, 2 tsp Dijon, and 1 tsp pepper in a small bowl with a fork.

5. Make a slit down the length of each potato. Using a kitchen towel, lightly squeeze the ends of each potato to open it up. Mash the insides of the potatoes slightly with a fork, then divide the scallion butter among them.

6. Toss the lettuce, bacon and tomatoes in a large bowl. Place each potato on a plate. Pile the salad on top and drizzle with the dressing.

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