- 3 russet potatoes
- 1 tablespoons chopped fresh thyme
- 2 slices bacon, diced
- 4 tablespoons butter, melted
- 1 tablespoons canola oil
- salt and black pepper
- 1 1/ 3 cups sour cream
- 1 tablespoons chopped fresh chives
Day One, Bake the Potatoes- Heat oven to 375°. Poke a small slit in the end of each potato. Bake the potatoes on the center rack of oven for 1 ½ hours. Take potatoes out of the oven and let cool to room temperature. Chill the potatoes in the fridge overnight, or at least 6 hours.
Day Two, Fry the Potatoes and Serve- Heat a skillet over medium heat. Add the diced bacon and saute until crisp and golden brown, about 6-7 minutes. Drain the bacon bits. Cut each potato in half and using a small spoon, scoop the flesh out in chunks. Freeze the potato skins and use later for stuffed baked potatoes.d
Heat oven to 425°. Heat a non-stick, ovenproof skillet over medium high heat. Add the oil and 3 tbsp. of the butter. Add the potatoes, thyme, bacon bits and season with salt and pepper. Add enough of the potato chunks to cover the skillet. Press down using a flat spatula, breaking the chunks of potato and pressing them down into the skillet to make a pressed potato cake. Sauté the potatoes for about 6-8 minutes, gently shaking the skillet. Drizzle the top of the potatoes with the remaining tablespoon of melted butter and place the skillet in the oven. Bake the potatoes for 20-25 minutes. The top will be golden.
Remove the skillet from the oven and cover with a plate. Invert the skillet to unmold the potatoes onto the plate, showing the golden brown crown and crispy potatoes. Garnish the top of the potatoes with sour cream and chives.