Wednesday, December 26, 2012

Recipe: Loaded Jacket Potato Skins

Hey guys, I hope you all had a lovely fun and foodie filled Christmas! Mine was good fun, with lots of yummy things, but a little bit stressful to be honest. I got the 23rd, 24th and 25th off work, but i had to do a big three course dinner for a client on the 23rd, and the other two days felt a bit...i i was kept thinking about pressures and how much work annoys me/ Univeristy worries me. And i've had to start work at 9am this morning. Can't switch off- I'm terrible! Anyway, this is a nice recipe I cook fairly often- it's very easy to make, and good as a side dish, starter or main course. Whenever I bake jacket potatoes, I always bake about 6, because I know with any I have leftover the next day I can either stuff them with something nice (like with this recipe) or cut them into wedges and fry them for an easy brunch.

Loaded Jacket Potato Skins (serves 4 as a starter or side dish, serves 2 as a main)

2 baking potatoes
2 thin rashers smoked bacon, diced very finely
6 spring onions
20g butter
75g garlic and herb Boursin
Splash of milk
Salt and pepper
20g parmesan

1. Preheat the oven to 200C. Bake the potatoes for 60-80 minutes or until soft on the inside and the skin is crispy. Remove from the oven, and allow to cool a little.
2. Meanwhile, fry the bacon and spring onions in a non-stick frying pan, for about 5 minutes- or until the spring onions are cooked and the bacon has started going crispy.
3. Whilst still warm, slice the jacket potatoes in half, and scoop out the flesh. Mix the flesh with the butter, boursin, spring onions, bacon and seasoning. Re-stuff into the potato skins, top with parmesan, and put under the grill for 5 minutes- or until golden!

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