Prep: 10 mins

Cook: 1 hr

Yields: 6-12 servings

Hosting a party? Serve these loaded potato skins to huge applause. Filled with cheese and bacon, they are the perfect party finger food.

Loaded Potato Skins Recipe 786x1048
Imperial
Metric

Ingredients

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    6 medium potatoes

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    2 tbs olive oil

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    4 tbs butter or ghee

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    4 rashers bacon (sugar and nitrate free, ideally free-range)

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    3 scallions, green part only, finely chopped

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    2 tsp salt

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    2 tsp pepper

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    1/2 cup grated parmesan cheese

Method

Main Dish

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    Pre-heat your oven to 400F.

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    Pierce the skins of your potatoes with a fork, then rub them with olive oil and sprinkle with 1 teaspoon each of salt and pepper. Place on a tray and roast in the oven for 1 hour, or until the flesh feels soft when pierced with a knife or fork.

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    Meanwhile, cook your bacon. Chop your bacon into small pieces. Heat a frying pan over a medium heat and melt 1 tablespoon of butter or ghee, then add the bacon.  Cook, stirring frequently, until the bacon is crispy and the fat has rendered out of the bacon. Using a slotted spoon, remove the bacon and drain on absorbent paper. Retain the bacon fat.

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    Once the potatoes are cooked, remove from the oven and allow to cool slightly. Slice each potato in half and scoop out the soft flesh into a bowl. Mix through the butter, bacon and bacon fat, scallions and remaining salt and pepper. Stir until well combined.

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    Scoop the mixture back into the potato skins then sprinkle with parmesan cheese.

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    Place on a tray and return to the oven for 15 minutes or until the cheese has melted and the skins are hot.

To Serve

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