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Classic bacon and sour cream jacket potatoes
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Indulge in our savory baked potato topped with creamy sour cream and crispy bacon.
Ingredients:
  • 4 large Sebago potatoes, scrubbed
  • 27.30 gm extra virgin olive oil
  • 4 shortcut bacon rashers, trimmed, finely chopped
  • 176.25 gm Light Sour Cream
  • 20.00 ml chopped fresh chives
  • 62.50 ml grated tasty cheese
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat dry the potatoes with a paper towel, then pierce them all over with a fork. Arrange the potatoes on the tray, drizzle with 1 tablespoon of oil, and generously season with salt and pepper.
  • Roast until golden and tender, for about 1 hour and 15 minutes. Let the potatoes stand for 5 to 10 minutes, or until cool to the touch.
  • Heat the remaining oil in a frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until browned. Drain the bacon on a paper towel and let it cool for 10 minutes.
  • With a small knife, make a cross-shaped cut on the top of each potato. Gently press the base of each potato to create an opening at the top. Place them on plates. In a bowl, mix sour cream, half of the chives, and half of the bacon. Fill each potato with the mixture. Sprinkle with cheese, the rest of the chives, and bacon. Add a pinch of pepper. Ready to serve.

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