Twice-Baked Cheese and Bacon Potatoes

Name: Twice-Baked Cheese and Bacon Potatoes with Spring Onions | Serves 2-4
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 2 Baking Potato; 90 British Smoked Bacon Lardons**; 30 Mature Cheddar Cheese**; 30 Red Leicester**; 1 Spring Onion**; 75 Soured Cream**

with Spring Onions | Serves 2-4

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Crispy potato skins filled with cheesy mash and bacon - the perfect start or side to a meal.

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Baking Potato

British Smoked Bacon Lardons**

Mature Cheddar Cheese**

Red Leicester**

Spring Onion**

Soured Cream**

Nutritional information

Energy (kcal)543 kcal

Energy (kJ)2271 kJ

Fat27.3 g

of which saturates14.4 g

Carbohydrate56.4 g

of which sugars4.4 g

Protein22.8 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Grater

•Grill Pan

•Knife

•Bowl

Instructions

a) Preheat your oven to 220°C. Halve the potatoes lengthways and pop them on a baking tray, drizzle with oil and season with salt and pepper.
b) Rub the oil into the potatoes then lay them cut-side down on the baking tray.
c) Roast on the top shelf of your oven until tender and a knife slips in easily, 45-50 mins.
d) TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways then prick them all over with a fork. Pop them in your microwave on high until tender, 15-20 mins. Then pop them onto a lightly oiled baking tray, cut-side down, Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until crispy on the outside and cooked through, 15-20 mins.

a) While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat.
b)When hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. Drain off any excess fat and remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
c) Grate both the cheeses and mix them together.
d) Trim and thinly slice the spring onion.

a) Once the potatoes are cooked, put them on a board, cut-side up, and allow to cool for a couple of mins. Scoop out most of the potato flesh into a bowl, leaving a potato skin shell.
b) Mash the potato (including the crispy bit), then add the soured cream, bacon lardons and half the cheese. Season with salt and pepper then mix together.
c) Preheat your grill to high. Spoon the mash back into the shells, pop them on your baking tray and sprinkle over the remaining cheese. Grill until the cheese is bubbling and golden, 4-5 mins.
d) Serve the loaded potatoes with the spring onion sprinkled on top. Enjoy!