Serves 4-6
This is a Tex Mex classic...straight from the USA! Deep fried baked potato skins, crispy streaky bacon, cheese, sour cream… and you need to make sure you make a whole load of these because everyone, even those on a diet, will come back for more, seriously!
The leftover flesh of the potato is awesome to use in any type of pattie or simply place in oven (on a high heat) with a drizzle of olive oil and salt, and serve with steak and salad… crisps up beautifully. You can always pencil in the run for the next day!
Ingredients
- 6 Agria potatoes, scrubbed and washed thoroughly
- 10 rashes of streaky bacon, diced
- 150g Colby or tasty cheese, grated
- 150g sour cream
- Olive oil
Method
- Preheat the oven to 180˚C and place the potatoes in the oven for 1 - 1 ½ hours or until a knife easily slides through the potato.
- Remove and cool.
- When cool, slice in half lengthwise and scoop out the flesh with a teaspoon. Make sure that you leave some potato flesh on the skin.
- Fry the bacon until coloured, remove from heat and set aside.
- Heat 3- 4 Tbsp of olive oil in frying pan and when hot place the potato skins, skin side up in the pan.
- Brown on all sides until crispy.
- Remove from heat and place in a baking tray, open side up.
- Fill skins with bacon and top with grated cheese.
- Bake for 20 - 25 minutes until cheese is melted.
- Place onto serving platter and top with a dollop of sour cream.
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