Bacon Potato Skins (Print Version)
# Ingredients:
01 -
4 big russet potatoes
02 -
1 tablespoon veggie oil
03 -
250 grams diced bacon bits
04 -
250 grams diced mushrooms
05 -
4 green onions, chopped thin
06 -
50 grams soft cheese spread
07 -
1 medium egg from free-range hens
08 -
150 grams sharp cheddar, shredded
09 -
Pinch of salt and pepper
→ To serve
10 -
Tangy cream
11 -
2 green onions, chopped thin
12 -
Snipped chives
# Instructions:
01 -
Set your oven to 220°C and pop the potatoes in for about an hour till they're soft inside. You can also use yesterday's leftover spuds.
02 -
Let them cool a bit first. Slice them down the middle and dig out most of the insides into a bowl. Leave a bit of potato attached to the skin so they don't collapse.
03 -
Put the hollow potato skins on a baking sheet and stick them back in the oven for around 10 minutes.
04 -
Pour veggie oil in a pan and toss in bacon and mushrooms. Cook until they're nice and crispy with good color.
05 -
Take that bowl with potato insides and mash it up with your bacon, mushrooms, green onions, soft cheese, egg, and half your shredded cheddar. Add plenty of salt and pepper.
06 -
Get those potato shells out and pack them with your potato mixture. Sprinkle the rest of your cheddar on top.
07 -
Stick them back in the oven for about 10 minutes until you see the cheese bubbling and turning golden brown.
08 -
Enjoy them hot with a dollop of tangy cream, extra green onions, and chives if you want.
# Notes:
01 -
Try swapping in pancetta chunks for a fancier twist.
02 -
No soft cheese? Just add more cheddar, use fromage frais, a spoonful of crème fraîche, or splash in some milk.
03 -
Want stretchy cheese pulls? Mix in some mozzarella with your cheddar.
04 -
Plain yogurt or mayo works great if you don't have tangy cream.