Smoky bacon loaded potato skins
- Serves 2
This American number always goes down well with families and kids, after all, who doesn't love a buttery bacony potato?
Ingredients
- Potatoes 2 x 225g, scrubbed
- Vegetable oil 1 tsp
- Button mushrooms 125g, chopped
- Smoked back bacon rashers 4 rashers, de-rinded
- Cheshire cheese 50g, crumbled
- Sea salt and freshly ground black pepper
Method
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Step 1
Preheat oven to 200˚C/400˚F/Gas Mark 6. If cooking an oven full of potatoes, increase the temperature to 220°C/425°F/Gas Mark 7.
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Step 2
Rub a little salt into the potato skins before baking, to make them extra crispy, then place in a pre-heated oven for 1 hour or until cooked in the middle.
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Step 3
When the potatoes are ready, heat the oil and gently fry the mushrooms for 3-4 minutes then set aside.
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Step 4
Either place the bacon under a pre-heated grill and cook for 2-3 minutes on each side or dry fry for 4-5 minutes. Cool slightly and roughly chop.
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Step 5
Halve the potatoes lengthways and scoop out the flesh. Mash the potato and combine with half the grated cheese and bacon and season to taste.
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Step 6
Place the mushrooms in the potato shells, pile on the potato mixture, sprinkle with the remaining cheese and return to the oven for 10-15 minutes until the top is lightly browned and the cheese is melted.
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Step 7
Serve immediately.
