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How to Make Stuffed Potato Skins With Bacon & Cheese
Cook the potatoes in a preheated oven @ 200C/400F(gas 6). Using a fork prick the potatoes before cooking. They are ready after about 45 minutes or when tender. Reduce oven heat to 180C/350(gas 4)
Half the cooked potatoes when they are still hot but comfortable to handle
Using a spoon, scoop out the potato leaving the skin intact
Mash the scooped out potato, add the seasoning milk, butter and beat till smooth. Should not be too runny.
On a heated frying pan, dry fry the bacon
When brown, add the shallots, stir and fry for about 90 sec. This can be done while the potatoes are cooking an put aside.
Add the bacon and cheese to the potato mix and mix thoroughly.
Spoon the mix back to the skins and return to the oven to cook for about 20 minutes or till its golden brown and heated through.
Sprinkle the chopped parsely to garnish and serve hot.
Goes down well as a snack, party biting, starter or meal served with a salad
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4 Medium Baking potatoes(scrubbed)
200 Grams Bacon(lardons/cut in small dices)
2 Shallots/medium onions
25 Grams Butter
100 Liters Milk
75 Grams Grated cheese(cheddar)
1 Flat leaf parsley(chopped)small
Salt and pepper
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