Cheddar and Bacon Potato Skins

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.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 505
• Protein: 19 g
• Carbs: 34 g
• Fat: 31 g

Ingredients

• 4 piece Potato ( large, washed )
• 30 ml Sunflower oil ( for frying and brushing )
• 150 g Cheddar cheese ( grated )
• 100 g Smoked lardons ( pan-fried )
• 4 tbsp Isigny cream ( chilled )
• 1 tbsp Chives fresh ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 4 tbsp Sour cream ( well chilled )

Instructions

1. Cooking the potatoes

   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. Preparing the shells

   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. Crisping and filling

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Store for 2 days in the fridge. Reheat in a hot oven to restore crispness; avoid the microwave.