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10 minutes
60 minutes
70 minutes
- 4 large brushed potatoes
- 4 bacon rashers, rind removed
- Sour cream, to serve
- 1 small avocado, halved, stone removed, peeled, sliced
- Alfalfa sprouts, to serve
- Salt & freshly ground pepper
- Preheat your oven to 220°C.
- Pierce the potatoes all over with a sharp knife, then lay them on a baking tray and bake for 50-60 minutes, until they are tender.
- Preheat the grill to high heat and grill the bacon until it is golden and crispy. Break the bacon into large pieces.
- Score the top of the potatoes with a crosscut and gently pull apart.
- Garnish with dollops of sour cream, crispy bacon, ripe avocado slices, and a generous sprinkling of fresh alfalfa sprouts on top. Serve promptly to enjoy at its best.
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