Ingredients
4 medium potatoes
1 tbsp olive oil
1 onion
finely chopped
4 short cut bacon
chopped
1 cup grated tasty cheese
plus extra to sprinkle
2 tbsp milk
1 cup fresh flat-leaf parsley
chopped
Allergy Advice
Contains Dairy
Equipment
- 1 toothpick
- 1 paper towel
- 1 microwave
- 1 non-stick frypan
- 1 oven
- 1 bowl
Instructions
- Scrub potatoes and stab each with a toothpick (about 8 holes each – all around the potato). Wrap each potato in a piece of paper towel and place in the microwave.
- Cook on high for 4 minutes or until tender when restabbed with the toothpick. Leave to cool.
- Heat a non-stick frypan to medium-high heat, add oil and cook bacon and onion until golden brown.
- Preheat the oven to 180°C.
- When potatoes are cool enough to handle, remove paper towel and cut the top off the potato. Scoop out the inside of the potato and place in a bowl. Be careful not to break the skin – leave about a 5mm shell.
- Mash the potato and stir in bacon, onion, cheese and parsley. Add enough milk to make a mash potato consistency.
- Stuff the mixture into the potatoes, overfilling a bit, and then sprinkle with extra cheese.
- Bake for 15-20 minutes until cheese is golden brown and potatoes are heated through.
- Serve with a green salad.
Notes
Tip
These are great fun for the kids to help make.
Tip
Invariably you end up with more stuffing than the potatoes can possibly hold. No problem cook’s treat!
Tip
I had extra bacon and onion, so cooked that and used the leftover in the Sunday mushrooms on toast.
Storage
They can be prepared in advance and stored in the fridge until needed.
