
Ingredients
Method (click here)
Ingredients
- 3 medium potatoes (approx. 800g)
- 6 bacon rashers
- 250g grated cheese at room temperature (to taste, too much is better than too little!)
- Pinch of salt (to taste)
- Pinch of pepper (to taste)
- 1tsp garlic granules (to taste)
The above portions are recommended to accompany a main dish.To have as a minor snack adjust the portions accordingly.
Method (click here)
- Pierce potatoes with a fork and microwave potatoes 12-15 minutes (800watts E)
- Cut the bacon into 1cm pieces and fry until crispy.
- Once bacon is cooked, place in a mixing bowl. Remove some and chop into smaller pieces to use later.
- Take potatoes out of the microwave, and place on a baking tray. Cook for 10-15 minutes, on 240°C. When ready they will have a nice crispy skin.
- Put the cheese into the mixing bowl leaving enough for the topping later.
- Once potatoes are cooked, cut each one into half (lengthways)
- Scoop out the middle of the potatoes and place in the mixing bowl with the bacon and cheese.
- Repeat for the other halves.
- Add salt, pepper, garlic granules, mixing thoroughly with a fork (taste for enough seasoning).
- If needed add a drop of water to make the potato smoother.
- Fill the empty skins with mixture.
- Top with cheese.
- Top with bacon
- Grill until cheese is bubbling.
Enjoy
Billy’s Saturday cook idea is delicious. I have eaten these and can say they are cheesy bacon garlic gems. Perfect for any jacket potato lover! Plus a bonus: we have stumbled on to another dish which is perfect for that guest who says, “Sorry, I don’t like onions!”
Billy’s serving suggestion for this dish is with a mixed leaf salad and Balsamic glaze.