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6
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Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Main Course
Cuisine: European
Calories per Serving 254
Ingredients
6mediumpotatoes
Vegetable oilfor frying
80gcheddar cheesegrated
50gbaconbits
25gspring onionschopped
Sour creamor creme fraiche for topping
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
Pre-heat oven to 190ºC non fan and lightly grease a baking sheet.
Bake the potatoes until just soft, I bake mine in the oven to get a nice crispy skin but you can use the microwave if you wish.
Allow them to cool enough to be able to handle them, then slice potatoes in half lengthwise and scoop out the soft potato, leaving a little round the edges to prevent them collapsing.
In a dry bowl mix the potato and cheese, season with pepper to your taste, careful if you add any salt as the cheese and the bacon are salty.
Fry the bacon bits until crispy and set aside.
If you’ve microwaved your potatoes you may want to deep-fry the potato skins until lightly crisp, about 5 minutes. Allow to drain on paper towels.
Now stuff each of the potato skins with cheese/potato mix and about 1 teaspoon of the bacon bits.
Now place on the greased baking sheet and bake for about 10 minutes, or until the cheese has melted.
Top each potato skin with a spoonful of the chopped spring onion and a dollop of sour cream or creme fraiche.
Serve with a nice fresh crisp salad.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE