Cheese, Sticky Red Onion & Crispy Bacon Potato Skins

A Stokes recipe by our Resident Chef

  • Serves 5+
  • 2 Hours
Food Made Better

What you'll need

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Jar 265g
£3.85
Case 6x 265g
£21.95
Squeezy 420g
£3.60
Jar 345g
£3.40
Case 6x 345g
£19.35
Add Selected Products
From your local shop
  • 4 Large Baked Potatoes
  • 4 Bacon Rashers
  • 70g Grated Cheddar Cheese
  • 1 Tablespoon of Chopped Chives
  • Salt & Pepper

Method

  1.  The Baked Potatoes can be done in advance, either cooked in the microwave or in the oven. Just pierce the skins and season with a little salt. For microwave cooking follow the manufacturer’s instructions as power levels do vary. To oven cook, we brush the skins as well with a little oil which gives a lovely crispy skin. Bake in a hot oven (around 180 C) for about 1 hour 20 mins until the potatoes are tender.
  2. Allow to cool and scoop out the potato flesh into a mixing bowl, keeping hold of the potato skins.
  3. Grill the bacon, allow to cool and chop into small dice.
  4. Add the bacon, half of the cheese, 2 tablespoons each of Red Onion Marmalade & Real Mayonnaise, and the chopped chives. Mix well and season to your liking with a little salt and pepper.
  5. Fill the potato skins with the mix and place on a baking tray. Sprinkle over the remainder of the cheese, and bake in a hot oven (around 200 C) for about 10 mins until golden.
  6. As always, enjoy!