Wednesday, 6 July 2016

Bacon Stuffed Potato




Bacon Stuffed Potato

10 baking potatoes
1/4 cups regular or sharp cheddar cheese, grated
1/2 cup sour cream...
1/2 cup heavy cream
10 strips bacon
Onions, minced
1 tablespoon olive oil
salt and freshly ground pepper, to taste

 Take a fork and pierce potatoes all over, then place in Fire and bake for 1-1 1/2 hours, or until the outsides are crispy and the insides are doughy.

 Remove from oven and let cool 10 minutes, then cut in half horizontally.
Scoop out insides of potatoes and transfer to a bowl. Place potato skins on a tray or baking sheet and cover until ready to use. 

 Heat olive oil in a pan over medium-high heat, then add minced onions and saute until translucent. 2-4 minutes. Season with salt and pepper.

 Spoon sour cream and cheddar cheese into the bowl of potato filling, then stir in onions and heavy cream. Mix until smooth and season with salt and pepper.

 Spoon potato filling into hollowed out potato skins and return them to fire

 Braai, until cheese is melted and bubbly.

 In a skillet over medium-high heat, cook bacon until crispy, then transfer to a paper towel-lined plate to drain.

 Crumble bacon into bits and sprinkle over the tops of stuffed potatoes.

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