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Bacon, sour cream and chive jacket potatoes
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Deliciously comforting and satisfying potato pockets.
Ingredients:
  • 4 medium desiree potatoes (see Notes)
  • 2 middle bacon rashers, trimmed, finely chopped
  • 40.00 ml fresh chives, finely chopped
  • 77.55 gm sour cream
  • 125.00 ml smoked cheddar, finely grated (see Notes)
Instructions:
  • - Preheat the oven to 200C/180C fan-forced. - Place the potatoes on a baking tray and generously drizzle with oil. Season with salt and pepper. - Bake for 45 minutes or until tender. Allow them to cool slightly for 5 minutes. - Increase the oven temperature to 220C/200C fan-forced.
  • Heat a small non-stick frying pan over medium-high heat. Add bacon and cook, stirring occasionally, until golden and crisp (about 5 minutes). Transfer the bacon to a bowl and stir in the chives.
  • Carefully cut a slit down each potato lengthwise, keeping the base intact. Gently scoop out the center flesh, leaving a 1cm-thick shell on each side. Place the potato flesh in a bowl, season with salt and pepper, and mash with a fork. Mix in sour cream, 1/3 cup cheddar, and 2/3 of the bacon mixture. Fill the potato shells with the mixture. Return the potatoes to the baking tray and bake for 8 to 10 minutes until heated through. Serve the potatoes topped with the remaining cheese and bacon mixture.

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