Sunday, 21 June 2015

Bacon & Cheese Loaded Potato Skins

Readers, apologies to those of you who are the loyal cake fans.  I’ve been super busy these last few months and baking has become a special occasion thing, rather than regular.   I’m aware my posts have been more foodie related (and savoury) which I hope hasn’t turned you off reading?

I’d like to think I’m bringing some new home cooking ideas to your kitchens (or living rooms as you watch Eastenders) and that you’ve learnt something on this journey with me.

I apologise in advance – this is definitely not the healthiest recipe in the world.  But when you want comfort food, this ticks all the boxes.

Ready in around half an hour, they are easily prepared after work and fillings can be adapted to your desires.  I’m a huge fan of bacon and cheese… I’d have it with everything given half the chance.  If only it wasn’t as unhealthy.  But as a one off, get stuck in!

bacon and cheese potato skins


Cheese and Bacon Potato Skins

Ingredients

Serves 2 as a snack lunch (or starter)
2 large baking potatoes
4 slices of unsmoked bacon (chopped)
2 teaspoons soured cream – plus more to top
2 teaspoons chopped chives
Grated cheddar

Method

  1. Preheat the oven to 180c (fan).
  2. Wash and dry your potatoes and prick the skins.
  3. Cook individually in the microwave for 8-10 mins until almost cooked.
  4. Cut each potato in half – watch, hot!! – and scoop out the filling into a bowl.
  5. Stir in 2 teaspoons of soured cream to the potato filling and set aside.
    Mix in the soured cream 
  6. Rub the outside of the skins with olive oil and season. Transfer to the oven for 10 minutes to crisp up.
  7. Meanwhile, cut the bacon into small pieces and fry in a pan.  The fat will be enough – don’t add any oil. 
  8. Once cooked, dry off on a paper towel and mix half into the potato filling and leave half to top once filled.
    Add the filling
  9. Remove the skins from the oven and fill with the potato and bacon mix.  Top with grated cheese and return to the oven for 15 minutes to warm through.  
    Transfer back to the oven to melt the cheese and warm filling
  10. Top with a dollop of soured cream and sprinkle the chopped chives on top.


(I also served this with a side salad of rocket drizzled in olive oil with a splash of lemon and black pepper) 

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5 comments:

  1. Bacon and cheese sandwich a winning combo. These look delicious x

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    Replies
    1. Thanks Emma - really easy to make as well. #recipeoftheweek

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  2. I love loaded potato skins and this is so easy to follow, your pictures are great. #RecipeOfTheWeek

    ReplyDelete
    Replies
    1. Enjoy! Hope you get the chance to give them a go sometime #recipeoftheweek

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    2. Enjoy! Hope you get the chance to give them a go sometime #recipeoftheweek

      Delete