Ingredients
- 6 medium potatoes
- VomFass Extra virgin olive oil
- salt
- Freshly ground pepper
- 6 slices bacon
- 120g grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced
Instructions:
Bake the potatoes (Oven works best but can microwave)
Cook the bacon, (while the potatoes are cooking), in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Cut the potatoes in half and scoop out (use a spoon) the insides, leaving about 1-2cm of potato on the skin. Set insides aside.
Bake the potato skins: Increase the heat of the oven to 230c. Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt.
Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Add the cheese and bacon and bake again: Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon.
Return to the oven. bake for an additional 2 minutes, or until the cheese is bubbly. Remove from oven.
Top with sour cream and green onions to serve:
Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately. PRO TIP... drizzle Maletti Bianco over the top before serving
