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Potato skins with cheese, bacon and spring onion

Baking these potato skins, instead of deep-frying them makes these potato skins healthier but you loose not an ounce of flavour!

Serves 4-6


4 large potatoes, cleaned well, skins left on
Fried bacon pieces
Olive oil
1/2 cup (50g) grated cheddar
2 spring onions, sliced finely
Salsa dip and sour cream to serve



1. Preheat oven to 180C. Bake the potatoes on the oven shelf until tender (this takes about an hour and a half). You can also do them in the microwave which is quicker (consult your manual to see how long they will take). Cool until warm enough to touch. Cut the potatoes in half lengthways and spoon out the soft potato innards (keep them for something else).
2. Put the potato skins into an oiled baking tray and brush them well with olive oil. Sprinkle on the cooked bacon, cheddar cheese and spring onion. Bake until golden (about 20-25 minutes). Eat immediately with salsa and sour cream. recipe note: this is a good recipe to make when you are using the oven for a roast. That way you don't put the oven on for just baking the potatoes.

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