Cheddar & Bacon Twice Baked Potatoes2015-05-05
- Servings : 6
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
- 8 slices streaky bacon, cooked and finely diced
- 6 large potatoes, well cleaned
- Olive oil
- 115g cheddar cheese, grated
- 4 spring onions, sliced
- 60ml sour cream
- 6 tbsps butter
- alt and freshly ground black pepper
Preheat the oven to 190°C. Place the potatoes on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Bake the potatoes for approximately 1 hour, or until cooked through. Remove from the oven and let cool for 5 minutes. Lower the oven temperature to 175°C.
Cut an oval out of the top of the potatoes and discard. Use a small spoon to remove the flesh from the inside of the potatoes and place in a bowl.
Mash the potato flesh with the crumbled bacon, sour cream, butter, cheese, spring onions and some salt and pepper, keeping a little cheese, bacon and spring onion for garnishing.
Add the potato filling evenly back to the skins. Sprinkle each potato with the reserved cheese, bacon and spring onions. Place each potato back on the baking sheet and bake until golden, about 15 minutes.