Twice Baked Potatoes With Bacon & Cheese
Ingredients
- 2 Large Potatoes
- 1 tbsp Olitalia Oil
- 100g Smoked back bacon (2-3 rashers)
- 100g Spring onions, finely sliced
- 100g Mature cheddar, grated
- 2 tbsp Sour cream
- 50g Mackays Red Pepper & Smoked Paprika Chutney
- Salt
- Pepper
Method
- Preheat the oven to 200⁰C Fan
- Rub the olive oil on the outside of the potatoes and season generously with salt. Put the potatoes on a baking tray and bake for 1 hour 15 minutes. Take the potatoes out of the oven and allow to cool completely.
- Lay the bacon flat on a baking tray grill for 7 minutes until it starts to get crispy. Chop roughly.
- Cut the cooled potatoes in half lengthways and scoop out most of the potato in the middle.
- Put the scooped-out potato into a large bowl and mash well. Add the chopped bacon, spring onions, 3/4 of the grated cheddar, sour cream, salt and pepper and Mackays Red Pepper & Smoked Paprika Chutney.
- Stuff the potato skins with the mixture forming a mound. Sprinkle the reserved grated cheddar over the potatoes.
- Put the stuffed potatoes in a pre-heated oven (180⁰C) and bake for 30 minutes until golden.
- Serve immediately with a green salad and a dollop more of Mackays Red Pepper & Smoked Paprika Chutney.