Cheese & Bacon Stuffed Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Serves: makes 10 stuffed potatoes
- 5x 250g/8.8oz potatoes
- 3 tablespoons oil
-
200g/7ozs. streaky bacon
-
1/3 cup mayonnaise
- 2.5 cups grated cheddar or tasty cheese
- 1/4 cup sour cream mixed with 1/4 cup mayonnaise
- 1 stick green onion, chopped
- Sweet chilli sauce to drizzle
Step 1 - Preheat oven to 190C/374F. Wash the potatoes but do not peel and then cut in half. Par boil the potatoes for 5 minutes just to take the crisp edge off them. Then brush with oil and roast cut side up until cooked through and browned at the edges (around 30-40 minutes).
Step 2 - Place the bacon on a baking tray and add to the oven and bake for 20 minutes or until crisp. Once cooked, cool and crumble into pieces reserving the bacon fat.
Step 3 - When the potatoes are done take a sharp knife and cut around the potato leaving a small border. You want to remove as much of the filling as possible within reason, without cutting through the skin or scraping the bottom. Take the potato flesh and mash in a bowl along with the bacon grease, 1/3 cup of mayonnaise, half of the bacon pieces and 1/2 cup of cheese.
Step 4 - Stuff this back into the potatoes and top with the remaining cheese and bacon and bake for another 5-6 minutes or until the cheese has melted. Dollop sour cream mayonnaise mixture on top and sprinkle with green onions and drizzle with sweet chilli sauce. Season with salt and pepper.