Cheddar and Bacon Potato Skins
Ingredients
- 4 pcPotato (large, washed)
- 30 mlSunflower oil (for frying and brushing)
- 150 gCheddar cheese (grated)
- 100 gSmoked lardons (pan-fried)
- 4 tbspIsigny cream (chilled)
- 1 tbspChives fresh (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 4 tbspSour cream (well chilled)
Method
Crispy potato skins that crackle with every bite, filled with bubbling melted cheddar and smoky bacon. A dollop of cream adds the perfect coolness to balance the richness.
- 1
Preheat the oven to 200°C. Rub the potatoes with a little oil and salt. Bake them directly on the rack until the skin is wrinkled and the flesh is tender under the point of a knife.
- 2
Cut the potatoes in half lengthwise. Scoop out the center with a spoon, leaving half a centimeter of flesh against the skin for hold. Brush the inside with oil.
- 3
Put the shells back in the oven for 10 minutes to brown. Take them out, distribute the grated cheddar and the previously browned bacon bits. Bake again until the cheese bubbles and browns.
- 4
When taking them out of the oven, place a spoonful of chilled Isigny cream and sour cream on each potato and sprinkle with chopped chives.
Frequently asked questions
How do you get this dish right?
- Don't waste the scooped-out potato, use it for mash or gnocchi.
- The secret to crunchiness is oiling the skin thoroughly before the second bake.
How long does this dish keep?
Store for 2 days in the fridge. Reheat in a hot oven to restore crispness; avoid the microwave.
