Ingredients
- 5 large (1kg total) Vivaldi potatoes, scrubbed
- 12 bacon shortcuts, chopped
- 6 green onions, sliced
- 40g butter, melted
- 1 cup grated cheddar cheese
- Sour cream, to serve
- Sweet chilli sauce, to serve
Directions
- Step 1
Preheat oven to 180°C. Place potatoes onto middle shelf of oven. Bake for 45 minutes to 1 hour, or until tender. Cool.
- Step 2
Heat a non-stick frying pan over medium heat. Cook bacon for 5 minutes. Remove from heat. Stir in half the onions.
- Step 3
Preheat grill on medium-high heat. Cut potatoes into quarters, ensuring skin remains intact. Scoop out flesh, leaving a 5mm layer of potato. Place skins onto a baking tray, flesh-side down. Brush with half the butter. Grill for 3 minutes, or until golden. Turn. Brush with remaining butter. Grill for a further 3 minutes, or until golden.
- Step 4
Spoon bacon mixture into skins. Top with cheese. Grill for a further 5 minutes, or until cheese is melted.
- Step 5
Sprinkle with remaining onions. Serve with sour cream and sweet chilli sauce.
Makes 20
Recipe courtesy of taste.com.au