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Twice baked cheesy potato skins

Warming, delicious and a great accompaniment to many styles of wine, especially a smooth fruity red.

Soft, fruity red.  Excellent value and great with many food types.

Potato skins

Recipe

  • INGREDIENTS
  • Mini / baby potatoes
  • Olive Oil
  • Salt and pepper
  • 100ml sour cream (or creme fraiche)
  • 6 rashers of smoked streaky bacon
  • 150g grated extra mature cheddar
  • 3 spring onions
  • Chives to garnish
  • Turn the oven on to 200 degrees
  • Cut your potatoes lengthways in half, season and oil and put in the heated oven for about 20 minutes.
  • Remove the potatoes and when they have cooled a little scoop out the centre – leaving the skin in tact.  Keep the scoopings!
  • Lightly oil the inside of the potato skin and put back in the oven for 5 mins whilst you make the filling.
  • Slice your spring onions and mash them in with the potato scoopings, some sour cream and 2/3 of the grated cheese.
  • Fry or grill the bacon until just crispy, cut into small pieces.
  • Season the cheesy mix and put a generous pile back in the potato skins.  Sprinkle with cheese and a few pieces of bacon.
  • Place back in the oven for 10 more minutes or until the cheese is looking nice a cooked.
  • Remove, sprinkle with chives and serve hot.
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