Baked potato skins with bacon and Goat's cheeseby Susan James
|Preperation time: 15 mins
Cooking time: 1 hour 25 mins
|4 large baking potatoes, washed and pricked with
4 rashers back bacon, grilled;
200g Goat's cheese;
2 tbsp olive oil;
salt and pepper;
2 tbsp chopped fresh parsley.
|Place the potatoes on a baking sheet and lighlty
brush with some of the olive oil. Season well with salt and pepper.
Bake in a preheated oven (200c/gas 6) for roughly an hour until the
potato is cooked through.
Lengthways, cut the potatoes in half and scoop out most of the potato flesh, leaving a thin layer of potato around each shell. Cut each in half again to give 16 wedges.
Return the wedges to the baking sheet, flesh-side up. Brush with remaining oil and season. Bake for a further 15 mins until crispy.
Meanwhile finely chop the cooked bacon rashers. Slice the goat's cheese into thin rounds.
Remove the potato skins from the oven and place 2 slices of cheese on top of each potato skin. Grill for 2 mins until the cheese is melted. Sprinkle the chopped bacon and parsley over the melted cheese and serve.
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