Potato Skins with Cheddar and Bacon
Source of Recipe
iVillage
Recipe Introduction
Presented this way, these baked potatoes are a real treat.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
List of Ingredients
4 medium baking potatoes, scrubbed
2 tbsp butter
7 oz bacon, rind removed, cut into sticks
3/4 cup shredded Cheddar cheese
2 shallots, finely chopped
2 tbsp chopped parsley
scant 1/2 cup whole milk
salt and freshly ground black pepper
Recipe
View 1
b>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
b>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
b>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
b>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
b>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.
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