The Hot Brown Sandwich with it’s cheese sauce, chicken and bacon have become the perfect baked potato topping!
There are certain foods that are all about the filling. My mom used to make stuffed peppers and stuffed cabbage a lot when I was a kid. Nothing would deflate my good mood quicker than when I found either of these dinners were waiting for me.
I’d eat the filling easily enough, it was the limp, soggy cabbage and the shriveled peppers that left me in tears. I still gag at the thought. Truth is I sort of feel the same about baked potatoes. The pulpy, potato innards are always good, especially with lots of butter, but the skin always tastes like cardboard to me. When it comes to potatoes, I prefer mine roasted. There’s nothing like a crispy, lightly salted potato, mmm, my favorite.
Apparently my son has a serious love for baked potatoes. It only took me nine years to discover this. He’s been asking me when we can have baked potatoes for dinner. My answer was “never” because of my aforementioned aversion to the skin. But since I am an incredibly cool mom, I decided to finally make a meal out of baked potatoes, just for him. Well, not entirely for him. I had a real hankering for Hot Brown’s. The Kentucky Derby has a way of making me crave foods I don’t normally eat, like this Mint Julep Fudge. If you aren’t familiar with the Hot Brown Sandwich, it’s an open-faced turkey sandwich with a creamy cheese sauce, tomato, and bacon that is broiled until bubbly and crisp! I cleverly used my son’s yen for baked potatoes as the perfect vehicle for my love affair with cheese and bacon.
The pimento studded cheese sauce seeps into all the crevices in the baked potato. Even the skin tasted better with all the cheese and crispy, salty bacon. For the first time, I actually ate the entire baked potato. All that was left on my plate was a smear of cheese sauce. Then I licked the plate.
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Hot Brown Baked Potato
- 12 large baking potatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup milk
- 3/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese
- 2 cup shredded Guyere cheese
- 1 4oz jar pimentos, drained
- 1 large rotisserie chicken shredded
- 1 lb pound bacon cooked and crumbled.
- Preheat oven to 425. Scrub your potatoes under running water. Pat dry. Rub the potatoes with olive oil and season potatoes with salt. Prick all the potatoes with a fork to allow steam to escape. Place potatoes on a foiled lined baking pan. Bake potatoes for 50 minutes, rotating half way. Let potatoes cool until they are easily handled.
- While potatoes are cooling prepare cheese sauce. Melt butter in a small saucepan. Whisk in flour. Continue to whisk for 1 minute. Gradually whisk in milk and bring to a boil.
- Reduce heat to low and add cheeses. Continue to whisk until sauce is smooth. Remove from heat and stir in pimento.
- To assemble, carefully slit potatoes; do not cut through the potato. Carefully press on ends of potatoes to push filling upward. Divide chicken among potatoes, top with cheese sauce and crumbled bacon. Serve immediately.