YIELDS

6 Servings

PREP TIME

10 mins

COOK TIME

45 mins

TOTAL TIME

55 mins

Cheese and Bacon Potato Skins

Ingredients

300 g D'Orsogna Streaky Bacon, diced
1 kg Potatoes, scrubbed clean
1 ½ cup Cheddar cheese, grated
Sour cream, to serve
Salt and pepper, to taste
Spring onion, finely sliced for garnish

Method

1

Pierce each potato 4 times using a fork and position them along the outer edge of the microwave turntable. Microwave at high power for 8 minutes, then flip the potatoes and microwave on high for an additional 8 minutes.

2

With a sharp knife, halve the potatoes, and then carefully scoop out the potato, leaving a delicate 1/2 cm skin intact.

3

Before you start, preheat the oven to 180°C. Place the bacon on a baking tray and bake for about 8 minutes, or until it lightly golden.

4

Transfer the bacon to a plate lined with paper towels, using a slotted spoon. Keep the bacon fat on the tray for later use.

5

Arrange the potato skins upside down on the tray. Brush the bacon fat from the tray onto the potato skins using a brush. Season with salt and pepper, then bake for 15 to 20 minutes, or until the skins are nicely crispy.

6

Take out the baking tray from the oven and flip over the potato skins.

7

Add a dash of salt and pepper. Fill the potato skins with about 2/3 of the bacon, then layer on the cheese. Finish with the remaining bacon. Bake for approximately 10 minutes, or until the cheese has melted.

8

Garnish with sour cream and a sprinkle of finely sliced green spring onions on the top.

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