Loaded potato skins
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- 4 baking potatoes
- 1 tbsp sunflower oil
- 2 tsp coarse sea salt
- 4 rashers of streaky bacon
- 150ml reduced-fat sour cream
- 125g grated Cheddar
- 3 tbsp chopped chives
Pre-heat the oven to 200C/180C Fan/Gas 6. Wash the baking potatoes, then pat dry with kitchen roll. Prick with a fork, rub with the sunflower oil, then sprinkle with the sea salt. Bake for 1 hour and 15 minutes or until the skins are crisp and the potatoes are cooked through.
Leave to cool for 15 minutes. Cut in half and scoop out some of the potato flesh, leaving a thin layer inside the skins. (The leftover potato can be used for mash.)
Meanwhile grill the bacon until crisp, then cut into pieces. Mix the sour cream with the cheese and chives. Divide between the potato skins.
Heat through on the barbecue or grill for 5 minutes. Top with the bacon and serve with salad.