Jamie Magazine
By Dan Doherty
2 hrs 30 mins
Not Too Tricky
makes 4
About the recipe
Eggs, smoked bacon and Cheddar cheese... in a baked potato! These loaded potato skins are a revelation. An indulgent option for a lazy weekend lunch, perfect with a crisp green salad.
Recipe From
Ingredients
2 large baking potatoes (350g each)
2 rashers of higher-welfare smoked bacon
olive oil
80g Cheddar cheese
a few fresh chives
4 medium free-range eggs
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Prick the potatoes and pop them straight on a shelf in the oven for 1½ to 2 hours, or until cooked through. Leave to cool on a wire rack.
- Chop the bacon into small pieces. Heat a little oil in a large pan and sauté the bacon until crispy and golden. Tip into a mixing bowl.
- Halve the potatoes lengthways and scoop out the centre, leaving a 5mm edge. Add half of the potato flesh to the bowl (save the rest for another dish).
- Grate all of the cheese and finely chop the chives. Add one third of the the Cheddar and most of the chives to a bowl, then season with sea salt and black pepper and mash everything together.
- Place the potato skins on a baking tray. Add a spoonful of filling to each one, then make a well for the eggs to go into.
- Crack in the eggs, sprinkle over the remaining cheese and bake for 12 minutes, until the egg is cooked but still soft. Top with the remaining chives.
Tags
