I'd been craving this for a while, for some reason. They were a meal in themselves - although we had a little side salad to offset the sheer decadence of the carb-fat-bacon-tastic skins :)
Ingredients
Put the potatoes in a pot just large enough to take them all, and top up with boiling water. Simmer for 15 minutes, until just soft enough to pierce with a fork. Remove and allow to cool for 10-15 minutes. Meanwhile, BBQ, grill or fry the bacon until crispy, then crumble; finely chop the chives or spring onions. Slice the potatoes in half lengthwise and scoop out the cooked flesh, putting it in a glass bowl. Leave a 2-10mm border of cooked potato in the skins, and try not to tear them.
Mash the potatoes and sour cream together in the bowl; stir in the chives/onions and crumbled bacon. Spoon back into the skins, packing the mixture in well. Top with a little grated cheddar or a knob of soft blue cheese. Brush a hot BBQ plate with olive oil and pop the potatoes on for 5-10 minutes, until the cheese has melted and the skins are crispy. (Alternatively, put in a hot oiled roasting tin and roast for 10-15 minutes.)
Ingredients
- six medium roasting or baking potatoes
- 4 full rashers of bacon (or 8 streaky, or 3 back)
- a small bunch of chives or two spring onions
- 100ml sour cream
- 120g cheddar or soft blue cheese
Put the potatoes in a pot just large enough to take them all, and top up with boiling water. Simmer for 15 minutes, until just soft enough to pierce with a fork. Remove and allow to cool for 10-15 minutes. Meanwhile, BBQ, grill or fry the bacon until crispy, then crumble; finely chop the chives or spring onions. Slice the potatoes in half lengthwise and scoop out the cooked flesh, putting it in a glass bowl. Leave a 2-10mm border of cooked potato in the skins, and try not to tear them.
Mash the potatoes and sour cream together in the bowl; stir in the chives/onions and crumbled bacon. Spoon back into the skins, packing the mixture in well. Top with a little grated cheddar or a knob of soft blue cheese. Brush a hot BBQ plate with olive oil and pop the potatoes on for 5-10 minutes, until the cheese has melted and the skins are crispy. (Alternatively, put in a hot oiled roasting tin and roast for 10-15 minutes.)
No comments:
Post a Comment