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Potato Skins with Cheddar and Bacon

Categories: Comfort Foods, Entertaining, Finger Foods, Kid-friendly, Party Snacks, Snacks
Type: Appetizers and Snacks

Presented this way, these baked potatoes are a real treat

Prep Time: 50M

Cooking Time: 25M

Serves: makes 4 servings


  • 4 medium baking potatoes, scrubbed
  • 7oz ( 200g) bacon, rind removed, cut into sticks
  • 2 shallots, finely chopped
  • scant 1/2 cup whole milk
  • 2 tbsp butter
  • 3/4 cup shredded Cheddar cheese
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper
Potato Skins with Cheddar and Bacon photo

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  1. Preheat the oven to 400°F (200°C). Prick the potato skins all over with a fork. Bake in the oven for about 45-50 minutes, until tender. Reduce the oven temperature to 350°F (180°C).
  2. Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes until golden. Add the shallots and cook until they soften, about 1 minute more.
  3. Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
  4. Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.
  5. Spoon the mixture back into the potato skins and bake for 20-25 minutes, or until the filling is heated through and golden on top. Serve hot with extra chopped parsley sprinkled on top, if desired.


Potato Skins with Crab: Mix the mashed potato with a 16oz (168g) can crabmeat, drained, 3 chopped scallions, 1 chopped fresh small red chile, 1/4 cup cr�me fra�che, and 2 tbsp chopped cilantro. Spoon back into the skins and bake as above.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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