3g fibreper serving
19g proteinper serving
Baked Potato Skins with Cheddar & Bacon
Cheese still bubbling at the edges, bacon crisp on top, with a flurry of bright green spring onion and a cool pool of soured cream alongside.
Ingredients
Serves 4- 4large baking potatoes, scrubbed
- 1 tbspolive oil
- 150 gcheddar, grated
- 6rashers bacon, cooked until crispy, crumbled
- 3spring onions, sliced
- Fine salt and black pepper
- 150 mlsoured cream (optional)
Method
- Heat the oven to 200°C/180°C fan. Rub the potatoes all over with ½ tbsp of the olive oil and a generous pinch of salt, then bake directly on the oven rack for about 60 minutes, until the skins are crisp and a knife slides easily into the centre.
- Let the potatoes cool for 10 minutes, then quarter each one lengthways. Scoop out most of the fluffy flesh with a spoon, leaving a thin layer clinging to the skin so it holds its shape (save the flesh for another meal).
- Brush the insides with the remaining ½ tbsp oil, season with salt and pepper, and return to the oven for 10 minutes until the edges are properly crisp and starting to colour.
- Pile the grated cheddar into each skin and scatter over the crumbled bacon. Bake for a final 5 minutes, until the cheese is bubbling and just turning golden at the edges.
- Scatter generously with sliced spring onions and serve straight away with the optional soured cream for dipping, if using.
Per serving
- kcal
- 386
- protein
- 19g
- fibre
- 3.4g
- carbs
- 27.1g
- fat
- 22.9g
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