Loaded cheese and bacon potato skins
Crisp jacket potato shells filled with melted cheddar, bacon and spring onion. Great as a snack or a side.
- Time1 hr 35
- LevelEasy
- Costabout £1.25 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes with a fork, rub with a little oil and salt, and bake directly on the shelf for 1 hour until the skins are crisp and the middles soft.
60 min - 2
Meanwhile, grill or fry the bacon for 6 to 8 minutes until crisp. Chop it up.
7 min - 3
Leave the potatoes to cool for 10 minutes. Cut each in half and scoop out most of the flesh, leaving a 1 cm border. Save the flesh for mash.
10 min - 4
Brush the shells inside and out with the rest of the oil. Bake for 10 minutes until crisp.
10 min - 5
Fill with the cheese and bacon. Bake for 5 minutes more until the cheese melts.
5 min - 6
Top with spring onions and a spoon of soured cream and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.