Twice-baked potatoes
Serves 4 - 6
Easy
Prep: -
Cook:
Fill baked potato skins with a bacon, chive, soured cream and cheddar filling, then bake again until golden brown and bubbling for a crowdpleasing meal
Skip to ingredients
Units:
- 4 large baking potatoes
- 4 cooked bacon rashersfinely chopped, plus extra to serve
- handful of chivesfinely chopped, plus extra to serve
- 120g soured cream
- 60g cheddargrated, plus extra to serve
Method
step 1
Heat the oven to 200C /180C fan /gas 4. Make a few small cuts all over each of the potatoes using a knife, then put on a baking tray lined with baking parchment. Bake for 45-50 mins, turning halfway through, until soft on the inside and golden and crisp on the outside.
step 2
Slice the jacket potatoes in half lengthways, and scoop the potato flesh out into a bowl, leaving a slim border inside the skins. Return the scooped-out skins to the baking tray.
step 3
Add the bacon, chives, soured cream and cheddar to the bowl of potato, and mash everything together. Season to taste.
step 4
Generously pack the potato mixture into the reserved potato skins, then top with an extra sprinkling of cheese and bake for 20 mins until golden brown on top. Scatter over an extra sprinkling of chives and crispy bacon to serve.
