Side Items Classic backed potato with makers mark braised bacon 494x396
Classic "Baked Potato" with Maker’s Mark Braised Bacon

Classic "Baked Potato" with Maker’s Mark Braised Bacon

Classic "Baked Potato" with Maker’s Mark Braised Bacon


Chef Rick’s creative interpretation of a classic baked potato is well worth the time it takes to make it. It works equally well as an entrée or side dish and would impress even the pickiest potato lover.

Servings: 4–8
Prep Time:
Cook Time:
Ready In:


  • 1 cup braised bacon, medium dice (recipe below)
  • 1/2 cup BBQ sauce (recipe below)
  • 3/4 cup cream sauce (recipe below)
  • 1/2 cup chive puree (recipe below)
  • 1/2 cup crème fraiche or sour cream
  • 5 tablespoons cheddar cheese, shredded
  • 1 pound potato gnocchi, cooked
  • 3 cups Maker’s Mark® Bourbon
  • 2 pounds slab bacon
  • 1/2 cup plus 2 tablespoons veal stock
  • 1/2 cup plus 2 tablespoons chicken stock
  • 1 tablespoon black peppercorns
  • 1 cup onion, rough-chopped
  • 1 cup carrot, peeled, rough-chopped
  • 2 ribs celery, rough-chopped
  • 4 cloves garlic, smashed
  • 8 sprigs thyme
  • 1/2 bunch parsley
  • 2 bay leaves
  • 1 stalk lemongrass, crushed and chopped
  • 1/2 medium onion, sliced thick and grilled to deep brown-color
  • 6 cloves garlic, roasted
  • 1/2 bunch cilantro
  • 2 cups canned Roma tomatoes
  • 1/4 cup tomato paste
  • 1 cup red wine vinegar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1 tablespoon tamarind puree
  • 1/4 cup soy sauce
  • 1/4 cup cumin, toasted
  • 1/4 cup coriander, toasted
  • 1/4 cup ginger, peeled and sliced
  • 1 bunch chives (at least 2 cups)
  • Salt and pepper to taste
  • 1 medium onion, small diced
  • 2-1/2 tablespoons butter, unsalted
  • 6 tablespoons flour
  • 3/4 cup milk
  • 3/4 cup heavy cream


  1. For the baked potato, warm bacon in BBQ sauce. Warm cream sauce and fold in chive puree and crème fraiche.
  2. Cook gnocchi in boiling water, drain well and toss in the chive cream mixture.
  3. Place in an ovenproof casserole dish, top with cheddar cheese and melt in oven.
  4. Top with BBQ bacon.
  5. For braised bacon, place bacon on top of vegetables.
  6. Add stocks and 1 cup Maker’s Mark® Bourbon and cover with foil.
  7. Place in 325°F oven and cook for approximately 2 hours or until tender.
  8. Remove from oven, remove bacon and press in to make an even surface.
  9. Once cool cut into a medium dice.
  10. For BBQ sauce, combine 2 cups Maker’s Mark®, lemon grass, onion, garlic, cilantro, tomatoes, tomato paste, red wine vinegar, brown sugar, honey, molasses, tamarind puree soy sauce, cumin, coriander and ginger in a a pot and simmer for approximately 1 hour.
  11. Strain and chill.
  12. For chive puree, bring a small pot of water to a boil.
  13. Blanch the chives in the water for 10 seconds. Then, shock in an ice water bath and rough chop.
  14. Place chives in blender and puree until smooth, adding water if necessary.
  15. Reserve chilled.
  16. For cream base, sweat the onion over medium heat in the butter, until soft and translucent, about 5 minutes.
  17. Add the flour and stir to make a white roux.
  18. Add milk to dissolve roux, add the cream and bring to a boil. Then reduce to a simmer.
  19. Add the bay leaves.
  20. Once slightly thick, about 30-45 minutes of simmering, strain, adjust seasoning, cool.

Tags: Recipes, Side Dishes, Creme Fraiche, Cheddar, Potato Gnocchi, Bacon, Veal Stock, Chicken Stock, Peppercorns, Onions, Carrots, Celery, Garlic, Parsley, Bay Leaves, Lemongrass, Cilantro, Roma Tomatoes, Red Wine Vinegar, Brown Sugar, Honey, Molasses, Tamarind Puree, Soy Sauce, Cumin Coriander, Ginger, Chives, Salt, Pepper, Unsalted Butter, Flour, Milk, Heavy Cream, Hungry