Bacon, sour cream and chive jacket potatoes
These piping-hot parcels of potato will warm you up and fill you up!
|
0:20
To Prep |
0:55
To Cook |
6
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
4
AVG RATING (1 Member) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 1494kJ |
Fat saturated 10.40g |
|
Fat Total 24.30g |
Carbohydrate sugars g |
|
Carbohydrate Total 20.50g |
Dietary Fibre 3.10g |
|
Protein 12.40g |
Cholesterol 52.00mg |
|
Sodium 536.00mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Preheat oven to 200C/180C fan-forced. Put potatoes on a baking tray. Drizzle with oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly. Increase oven temperature to 220C/200C fan-forced.
-
Step 2
Meanwhile, heat a small non-stick frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until golden and crisp. Transfer to a bowl. Stir in chives.
-
Step 3
Cut a slit down the length of each potato, leaving the base intact. Carefully scoop out centre flesh, leaving a 1cm-thick shell on each side. Place potato flesh in a bowl. Season with salt and pepper. Mash with a fork. Stir in sour cream, 1/3 cup cheddar and 2/3 of the bacon mixture. Spoon filling into potato shells. 4 Return potatoes to baking tray. Bake for 8 to 10 minutes or until heated through. Serve potatoes sprinkled with remaining cheese and bacon mixture.
- You could use red rascal potatoes in place of desiree.
- If smoked cheddar is unavailable, use regular cheddar instead.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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