Serves 4-6, 10 minutes preparation, up to 1.5 hours cooking
Loaded with cheese and bacon our potato skins are great as a side dish or served with baked beans for a simple and filling meal.
- 6 small to medium sized baking potatoes
- 6 strips of bacon
- 110g grated cheddar cheese
- 125g sour cream
- 4 spring onions thinly sliced
- Olive oil
- Salt and freshly ground pepper
- Scrub the potatoes clean then bake them using your favourite method, either in the oven or microwave. If using an oven, rub with olive oil and bake in a 400F/200C oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil, wrap in a sheet of kitchen roll then cook on the high setting for about 5 minutes per potato.
- While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels, let them cool then crumble into small bits.
- Once the potatoes are cooked remove them from the oven and let them cool until you can hold them. Cut in half horizontally and, using a spoon, carefully scoop out the insides leaving about 1/4 of an inch of potato on the skin. You can keep the rest of the potato for another recipes like potato cakes or mash.
- Increase the heat of the oven to 450F/230C. Brush or rub grapeseed oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt and place on a baking rack in a roasting tin. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle again.
- Arrange the potato skins skin-side down on the roasting rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with spring onions and serve.