Bacon ‘n’ Cabbage Potato Skins

Mon, 16 March 2020

Bacon ‘n’ Cabbage Potato Skins

Makes 4

Ingredients:

6 Rooster Potatoes

40g Butter, melted

100g Honey Glazed Bacon/Ham, shredded

100g Blanched Savoy Cabbage, finely sliced

1 tsp Wholegrain Mustard

1 Large Egg

10g Chives, chopped

2 tbsp Sour Cream

50g Smoked Cheddar Cheese

To serve:

Cabbage & Celeriac Slaw

 

Method:

1. Preheat the oven to 200?C/180?C fan/gas mark 6. Pierce the potato with a fork, then place directly on an oven rack. Bake for 50-60 minutes until tender.
2. Slice the cooked potatoes in half and scoop out the potato into a large mixing bowl. Brush the inside of the potato skins with the melted butter and return to the hot oven for about 10 minutes to crisp up.
3. Mash the potato and mix in the shredded bacon/ham, cabbage, mustard, eggs, chives and sour cream.
4. Remove the skins from the oven. Spoon the potato mixture into the skins, top with the grated Smoked Cheddar
5. Grilled in the oven until the cheese is melted and the filling is heated through.