Carbonara Baked Potatoes Recipe

This Carbonara Baked Potatoes recipe is a savory and loaded recipe, which is made with crispy bacon and salty Parmesan cheese. It’s the ultimate comfort food, a perfect weeknight dinner that’s ready in about 1 hour and 15 minutes.

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Carbonara Baked Potatoes Ingredients

All the classic pasta flavors, loaded onto a fluffy baked potato.

• 4 medium russet potatoes (10 to 12 ounces each)
• Vegetable or olive oil, for the potatoes
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 4 Tbsp. salted butter
• 1 tsp. coarsely ground black pepper, plus more to taste
• 4 large eggs
• 1/4 tsp. kosher salt
• 1/4 cup grated Parmesan cheese, plus shaved Parmesan for topping
• 2 Tbsp. chopped fresh parsley

How To Make Carbonara Baked Potatoes

A step-by-step guide to this ultimate comfort food mashup.

1. Bake the Potatoes: Preheat the oven to 400°F. Prick the potatoes all over with a fork, rub them with a little oil, and bake on a foil-lined baking sheet for about 1 hour, until the insides are completely tender when pierced with a knife.
2. Cook Bacon and Make Pepper Butter: While the potatoes are almost done, cook the bacon in a medium nonstick skillet over medium heat until crisp. Remove the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the drippings in the skillet. Reduce the heat to low, add 3 tablespoons of the butter, and let it melt. Stir in the coarse black pepper, then pour this pepper-butter into a small bowl.
3. Fry the Eggs: Wipe the skillet clean and return it to medium heat. Melt the remaining 1 tablespoon of butter. Crack in the eggs, season with salt and pepper, then cover the skillet and cook for about 3 minutes, until the egg whites are set but the yolks are still runny.
4. Assemble and Serve: Split the hot baked potatoes open lengthwise and press the ends to fluff them up. Drizzle the insides with the pepper-butter mixture and sprinkle with the grated Parmesan. Use a fork to mash and mix the seasonings into the fluffy potato interior. Top each potato with a fried egg, the crispy bacon, a few shavings of Parmesan, and a sprinkle of fresh parsley.

Recipe Tips

For the fluffiest potatoes and the perfect carbonara experience.

• How to get the fluffiest baked potatoes? The key is using a starchy Russet potato. Pricking it all over allows steam to escape, and baking it at a high temperature results in a dry, fluffy interior and a crisp skin.
• How to get the perfect runny yolk egg? The “sunny-side up” method of covering the pan while the eggs fry is a great trick. It traps steam, which gently cooks the top of the whites without you having to flip the egg, ensuring the yolk stays perfectly liquid.
• Can I make the components ahead of time? This dish is best assembled fresh to get the full runny-yolk experience. However, you can bake the potatoes and cook the bacon up to a day in advance. Reheat the potatoes in the oven and assemble with a freshly fried egg.
• What if I don’t want a runny yolk? No problem. Just continue to cook the eggs, covered, for another 1-2 minutes until the yolks are cooked to your desired doneness (medium or hard).

What To Serve With Carbonara Baked Potatoes

This loaded potato is a complete meal on its own.

This hearty and satisfying dish is a full meal in one potato. It’s fantastic served with:

• A simple, crisp green salad with a sharp vinaigrette to balance the richness
• A side of steamed asparagus or green beans
• A glass of a crisp white wine like Pinot Grigio

How To Store Carbonara Baked Potatoes

This dish is best enjoyed immediately.

• Best Eaten Fresh: For the best experience, with the runny yolk creating a sauce, this dish should be assembled and eaten right away.
• Storing Components: If you have leftovers, it’s best to store the components (baked potatoes, bacon) in separate airtight containers in the refrigerator for up to 3 days.

Carbonara Baked Potatoes Nutrition Facts

An estimated guide per loaded potato.

• Calories: 580 kcal
• Carbohydrates: 45 g
• Protein: 22 g
• Fat: 35 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Soul Sweet ‘Taters Recipe
• Phoebe Lapine’s Crab Cake Twice-Baked Potatoes Recipe
• Steak and Potato Pie Recipe