265min 6 ppl
Loaded Potato Skins
86 minutes
4 people
Hardover 60 min or 12+ steps
86 min · 7 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 14g
Carbs 28g
Fats 19g
About this dish
Russet potato halves baked twice for a crisp shell, filled with cheddar and crumbled bacon, then baked again until the cheese is molten and finished with sour cream and chives.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Russet potatoeswhole, scrubbed4
- Fresh chiveschopped2 tbsp
Meat & Poultry
- Streaky Bacondiced120 g
Dairy & Eggs
- Cheddar Cheesegrated120 g
- sour creamto serve80 g
Spices & Seasonings
- kosher salt0.5 tsp
- Black pepper0.25 tsp
Oils & Condiments
- Vegetable Oilfor rubbing1 tbsp
Utensils
- Baking tray
- Frying pan
- Chef's knife
Method
1
Preheat the oven to 220°C, prick the potatoes all over and rub with the vegetable oil and salt.
Approx. 6 minutes
2
Bake the potatoes for 45 minutes until the skins are crisp and the centres are tender.
Approx. 45 minutes
3
Cook the bacon in a frying pan over medium heat for 6 minutes until crisp, then drain on kitchen paper.
Approx. 6 minutes
4
Halve the potatoes, scoop out most of the flesh leaving a thin shell, and reserve the flesh for another use.
Approx. 8 minutes
5
Brush the shells with a little more oil, return to the oven and bake for 10 minutes until crisp.
Approx. 10 minutes
6
Fill the shells with the cheddar and bacon, then bake for a further 8 minutes until the cheese has melted.
Approx. 8 minutes
7
Top with sour cream, chives and black pepper before serving.
Approx. 3 minutes
