Bacon & Cheese Potato Skins

Categories autumn

Crispy potato skins filled with a rich, cheesy, bacon mash. The definition of a crowd pleaser.

Recipe Method

  • Preheat the oven to 180˚C.
  • With a fork, gently prick the outside of each potato before seasoning with oil, salt and pepper.
  • Place the potatoes in a baking paper lined baking tray and roast for 1 hour.
  • Thinly slice the bacon and add to a cold pan. Gradually increase the heat as the fat renders, allowing the bacon to get crispier.
  • Remove the bacon and place on kitchen paper.
  • Grate the cheese. As much or as little as you like. Save some for topping.
  • When the potatoes are done, remove from the tray and allow to cool slightly. Increase the heat to 200˚C.
  • Halve the potatoes and then gently spoon out the inside of each one into a large saucepan.
  • Lightly oil the potato skins and place open side down on the same baking tray.
  • Roast for 15 minutes or until crisp.
  • Place the saucepan over a low heat, mash and then add 2-3 tbsp crème fraiche, most of the cheese, the crispy bacon, salt & pepper. Mix well. Season to taste.
  • Once the skins are crispy, turn them over and begin to add the potato mix into them. Be generous.
  • Top with the remaining cheese and roast for 10-15 minutes until nicely golden. You can finish them under the grill if you like.
  • Allow the potato skins to sit for 2 minutes and then serve up.