Crispy potato skins
Servings: 6
Ingredients
6 large potatoes, washed
Extra Virgin Olive Oil
NOMU Sea Salt
10 rashers streaky bacon, sliced
1 shallot, finely chopped
1 cup mature cheddar, grated
Directions
Preheat oven to 200°C.
Rub the potatoes with Olive Oil, sprinkle with Salt and bake until cooked through and the skins are golden and crisp. The longer you leave them in the oven, the crispier they will be.
Cut the baked potatoes in half lengthways and, using a spoon, carefully remove most of the flesh, leaving half a centimeter of flesh on the skin, taking care not to pierce or break it.
Generously brush the skins all over with extra Olive Oil and bake them for a further 30 minutes, or until super crispy and golden, then remove from the oven and turn the oven onto grill.
While the potatoes are in the oven, fry the bacon and shallots in a pan until the bacon is crispy and the shallots are translucent, then drain on kitchen paper.
Remove the potatoes from the oven and divide the bacon, shallots and cheese between the skins and place under a hot grill until the cheese is golden and bubbling. Serve while hot.
Tip:Â You could replace the bacon with chorizo, parma ham, pancetta or salami. You can also add roasted peppers and olives. Also delicious served with sour cream and chopped herbs.
Ingredients
6 large potatoes, washed
Extra Virgin Olive Oil
NOMU Sea Salt
10 rashers streaky bacon, sliced
1 shallot, finely chopped
1 cup mature cheddar, grated
Directions
Preheat oven to 200°C.
Rub the potatoes with Olive Oil, sprinkle with Salt and bake until cooked through and the skins are golden and crisp. The longer you leave them in the oven, the crispier they will be.
Cut the baked potatoes in half lengthways and, using a spoon, carefully remove most of the flesh, leaving half a centimeter of flesh on the skin, taking care not to pierce or break it.
Generously brush the skins all over with extra Olive Oil and bake them for a further 30 minutes, or until super crispy and golden, then remove from the oven and turn the oven onto grill.
While the potatoes are in the oven, fry the bacon and shallots in a pan until the bacon is crispy and the shallots are translucent, then drain on kitchen paper.
Remove the potatoes from the oven and divide the bacon, shallots and cheese between the skins and place under a hot grill until the cheese is golden and bubbling. Serve while hot.
Tip:Â You could replace the bacon with chorizo, parma ham, pancetta or salami. You can also add roasted peppers and olives. Also delicious served with sour cream and chopped herbs.
Ingredients
6 large potatoes, washed
Extra Virgin Olive Oil
NOMU Sea Salt
10 rashers streaky bacon, sliced
1 shallot, finely chopped
1 cup mature cheddar, grated
Directions
Preheat oven to 200°C.
Rub the potatoes with Olive Oil, sprinkle with Salt and bake until cooked through and the skins are golden and crisp. The longer you leave them in the oven, the crispier they will be.
Cut the baked potatoes in half lengthways and, using a spoon, carefully remove most of the flesh, leaving half a centimeter of flesh on the skin, taking care not to pierce or break it.
Generously brush the skins all over with extra Olive Oil and bake them for a further 30 minutes, or until super crispy and golden, then remove from the oven and turn the oven onto grill.
While the potatoes are in the oven, fry the bacon and shallots in a pan until the bacon is crispy and the shallots are translucent, then drain on kitchen paper.
Remove the potatoes from the oven and divide the bacon, shallots and cheese between the skins and place under a hot grill until the cheese is golden and bubbling. Serve while hot.
Tip:Â You could replace the bacon with chorizo, parma ham, pancetta or salami. You can also add roasted peppers and olives. Also delicious served with sour cream and chopped herbs.
Ingredients
6 large potatoes, washed
Extra Virgin Olive Oil
NOMU Sea Salt
10 rashers streaky bacon, sliced
1 shallot, finely chopped
1 cup mature cheddar, grated
Directions
Preheat oven to 200°C.
Rub the potatoes with Olive Oil, sprinkle with Salt and bake until cooked through and the skins are golden and crisp. The longer you leave them in the oven, the crispier they will be.
Cut the baked potatoes in half lengthways and, using a spoon, carefully remove most of the flesh, leaving half a centimeter of flesh on the skin, taking care not to pierce or break it.
Generously brush the skins all over with extra Olive Oil and bake them for a further 30 minutes, or until super crispy and golden, then remove from the oven and turn the oven onto grill.
While the potatoes are in the oven, fry the bacon and shallots in a pan until the bacon is crispy and the shallots are translucent, then drain on kitchen paper.
Remove the potatoes from the oven and divide the bacon, shallots and cheese between the skins and place under a hot grill until the cheese is golden and bubbling. Serve while hot.
Tip:Â You could replace the bacon with chorizo, parma ham, pancetta or salami. You can also add roasted peppers and olives. Also delicious served with sour cream and chopped herbs.
