Name: Loaded Potato Skins
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 4 medium russet potatoes; Olive oil; Fine sea salt; Freshly ground black pepper; 4 slices bacon; 170 g grated cheddar cheese; 120 ml sour cream, plus more for serving; 4 spring onions (, thinly sliced)

Loaded Potato Skins

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

1 30

1 45

What you'll need

4 medium russet potatoes
Olive oil
Fine sea salt
Freshly ground black pepper
4 slices bacon
170 g grated cheddar cheese
120 ml sour cream, plus more for serving
4 spring onions , thinly sliced

Method:

Preheat the oven to 200°c. Line a baking tray with foil. Scrub and dry the potatoes, then prick all over with a fork. Rub with olive oil and sprinkle with a little salt and pepper. Place on the baking sheet and bake for 1 hour. Let cool until cool enough to handle.
While the potatoes bake, fry the bacon until crispy, then drain on paper towels and crumble. Reserve the bacon fat.
Preheat the grill and place the top rack about 6 inches from the heat source. Cut the potatoes in half horizontally and scoop out the insides into a medium mixing bowl. Brush some of the reserved bacon fat on the skins. Place them, cut side down, back on the baking tray and grill for 2 minutes. Leave grill on.
Add the cheese and sour cream to the bowl of potatoes and mash well. Season to taste with salt and pepper. Mound the mixture back into the skins and place back under the grill for about 4 minutes or until the cheese has melted and is starting to brown in places. Top with the bacon, spring onions, and a dollop of sour cream.

Nutrition

N/A

To gain full access, sign in below

Have you made it? Tell the free from world!

Make sure to tag us! @freefromliving

Find your ingredients here

How does it work?

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.