Crispy bacon loaded potato skins
- Yield: 20
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Calories: 140g
- Carbohydrate Content: 19.3g
- Cholesterol Content: 0.12g
- Fat Content: 4.2g
- Fiber Content: 3.4g
- Protein Content: 6.6g
- Saturated Fat Content: 2.0g
- Serving Size: 112g
- Sodium Content: 1.15g
- Sugar Content: 1.3g
Crispy bacon loaded potato skins
Ingredients
- Russet potatoes - 5 large
- Bacon - 5 sliced, chopped into cubes
- Butter - 40g, melted
- Sea salt and black pepper
- Red kidney beans - 150g, canned
- Cheddar cheese - 125g, grated
- Spring onion - 1, finely chopped
- Sour cream
Instructions
- Preheat the oven to 180˚C.
- Pierce the potatoes with a fork several times, then place them in the oven and bake for 45 minutes or until tender. Allow to cool.
- Meanwhile, cook the bacon in an oiled frypan on a medium high heat until crispy. Transfer to a plate lined with paper towel.
- Cut the potatoes into quarters and scoop out the flesh (not too much, just enough to form a bowl for the filling).
- Place the skins on a large lined baking tray, skin side up.
- Brush with the butter, season with sea salt and pepper, then bake on grill for 3-4 minutes or until crispy.
- Take the baking tray out and flip the skins, flesh side up. Spoon on the bacon, kidney beans, and grated cheese. Grill for 5-7 minutes, or until cheese is melted and starting to go golden.
- Top with each skin the spring onion and a dollop of sour cream.
