Loaded Potato Skins with Bacon (Print Version)
# Ingredients:
01 -
4 large baking potatoes
02 -
1 tablespoon olive oil
03 -
250 grams smoky bacon, chopped into small pieces
04 -
250 grams mushrooms, chopped into small cubes
05 -
4 spring onions, finely chopped
06 -
50 grams cream cheese
07 -
1 medium free-range egg
08 -
150 grams strong cheddar cheese, grated
09 -
Salt and pepper to taste
→ To serve
10 -
Sour cream
11 -
2 spring onions, finely chopped
12 -
Chives, finely chopped
# Instructions:
01 -
Preheat the oven to 220°C and bake the potatoes for about 1 hour until they are thoroughly cooked (or use leftover potatoes).
02 -
Allow the potatoes to cool slightly. Cut them in half and scoop out the middle into a bowl, leaving a small amount behind to ensure the shell remains sturdy.
03 -
Place the empty potato shells onto a baking tray and bake in the oven for about 10 minutes.
04 -
Heat the olive oil in a frying pan and cook the bacon and mushrooms until browned and crispy.
05 -
In the bowl with the scooped-out potato, mash together the bacon, mushrooms, spring onions, cream cheese, egg, half of the grated cheddar, and season generously with salt and pepper.
06 -
Remove the potato shells from the oven and fill them evenly with the potato mixture. Top with the remaining grated cheddar.
07 -
Return the filled potato skins to the oven and bake for about 10 minutes, or until the cheese is bubbling and golden.
08 -
Serve warm with sour cream, extra chopped spring onions, and chives, if desired.
# Notes:
01 -
For enhanced flavor, consider using pancetta cubes instead of bacon.
02 -
If cream cheese is unavailable, substitute with additional grated cheese, fromage frais, crème fraîche, or a splash of milk or cream.
03 -
Mix mozzarella with cheddar for extra stretchy and cheesy texture.
04 -
Greek yogurt or mayonnaise can serve as alternatives to sour cream.