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What you need:

4 small Baking Potatoes ( Washed)
200g Bacon bits
2 Shallots, finely chopped
25g Butter, extra for greasing
100ml Milk
75g  grated Cheddar Cheese
2 tbsp  Parsley (chopped)
1 pinch Salt
1 pinch Black Pepper  (freshly ground)

What you do:

Preheat the oven to 200°C /400°F/Gas mark 6.

Prick the potatoes all over with a fork, then transfer to the oven and bake for 45 minutes, or until tender.

Leave to cool for around 20 / 30 mins.

In the meantime heat a frying pan and dry-fry the bacon bits  for 2-3 minutes, or until golden. Then add the shallots, stir, and fry for a further 1-2 minutes.

Slice off the top third of each potato, horizontally. Using a spoon  scoop out all of  the potato from the skins  into a large bowl. Keep the hollowed-out skins and place into a lightly greased baking dish.

Mash the potato until smooth. Add the milk and butter and beat together . Stir in the grated cheese, bacon bits, and shallots. Season to taste with salt and pepper.

Divide  the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Sprinkle the parsley on top.

Serve hot .

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