"loaded" stuffed potato skins
Cooking Instructions
- 1
Wash potato skins and prick all over with a fork. Place into a baking tray and drizzle with oil, turning the potatoes to coat. Sprinkle over some salt and place in a preheated oven at 180c for 45 minutes
- 2
Finely dice your spring onion. Finely mince your bacon. Combine in a bowl.
- 3
Carefully remove the potatoes from the pan and cut in half on the narrow side to create your halves as pictured. Allow them to cool slightly to make it easier to handle. (Note - don't allow it to completely cool down or they will break apart more easily.)
- 4
Using a teaspoon, gently scoop out the flesh leaving a little to create a cup shell.
- 5
Add the potato to the onions and bacon.
- 6
Mash the potatoes.
- 7
Add the chilli, thyme and pepper. Add an egg and mix.
- 8
Scoop the mixture back into the potato shells and top with grated cheese.
- 9
Place back in the oven and bake for 20 minutes.
- 10
For EXTRA cheesiness stir in some cheese into the main mixture before you scoop it back into the potatoes skins
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