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Cheesy Bacon Potato Skins

Up your baked potato game with these cheesy little parcels – they're the ideal side to any meat or vegie dish. - by Hannah Oakshott
  • 17 Mar 2019
Cook: 90 Minutes - easy - Serves 6 - nut-free - egg-free - pregnancy-safe
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Up your baked potato game with these cheesy little parcels – they're the ideal side to any meat or vegie dish.

Ingredients

10 small brushed potatoes, scrubbed, washed

cooking oil spray

150 g short cut bacon rashers, finely chopped

⅓ cup sour cream

2 green spring onions, thinly sliced

1 cup shredded tasty cheese

salt and pepper to taste

paprika, to taste

sweet chilli sauce, to serve

Method

  1. Cook potatoes in a stockpot of boiling water for about 15 to 20 minutes, or until just tender. Drain. Stand until cool enough to handle. Cut in half lengthways.
  2. Using a teaspoon, scoop out flesh from potatoes, leaving a 0.5cm thick shell. Coarsely mash flesh. Place 1 1⁄2 cups flesh into a large bowl. Reserve remaining for another recipe.
  3. Arrange potato skins, cut side up, on a large, oiled oven tray. Spray with oil.
  4. Cook in a hot oven (200C) for about 20 minutes, or until golden. Remove.
  5. Meanwhile, cook bacon in an oiled frying pan over a high heat, stirring until golden. Drain on absorbent kitchen paper.
  6. Add to potato flesh with cream, onions and half the cheese. Season. Stir to combine.
  7. Spoon heaped tablespoons of potato mixture into skins on tray. Sprinkle evenly with remaining cheese, then paprika.
  8. Cook in a hot oven (200C) for about 15 to 20 minutes, or until skins are crisp.
  9. Serve with sweet chilli sauce (optional).

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