Loaded Potato Skins with Crispy Bacon & Mature Cheddar

Ingredients

• 6 medium-sized baking potatoes (e.g., Maris Piper or Russet)
• 2 tbsp olive oil
• 1 tsp sea salt, plus more for seasoning
• Freshly ground black pepper to taste
• 150g smoked streaky bacon rashers, finely diced
• 200g mature cheddar cheese, grated (divided)
• 4 spring onions, thinly sliced (divided)
• 120g sour cream, for serving

Instructions

1. Prepare the Potatoes:

   Preheat your oven to 200°C (180°C fan / Gas Mark 6). Thoroughly scrub the potatoes clean and prick them all over with a fork. Rub each potato with a little olive oil and sprinkle with 1 tsp of sea salt. Place them directly on the oven rack and bake for 60-75 minutes, or until they are very tender when squeezed.

2. Cook the Bacon:

   While the potatoes are baking, heat a frying pan over medium heat. Add the finely diced bacon and cook, stirring occasionally, until crispy and golden brown. This usually takes about 8-10 minutes. Remove the bacon from the pan with a slotted spoon and drain on a plate lined with paper towels to remove excess fat. Reserve a small amount of the crispy bacon for garnish, if desired.

3. Scoop and Mash:

   Once the potatoes are cooked, carefully remove them from the oven and let them cool for about 10 minutes, or until they are cool enough to handle. Halve each potato lengthwise. Using a spoon, carefully scoop out the cooked potato flesh into a large bowl, leaving a thin border (about 0.5 cm) of potato attached to the skin to maintain its structure. Be careful not to tear the skins.

   Mash the scooped potato flesh with a fork or potato masher. Add about 150g of the grated cheddar cheese, most of the cooked crispy bacon (reserving some for garnish if you wish), and half of the sliced spring onions. Season generously with salt and freshly ground black pepper. Mix well until combined.

4. Fill and Bake:

   Spoon the potato mixture back into the empty potato skins, mounding it slightly. Arrange the filled potato skins on a baking tray. Sprinkle the remaining 50g of grated cheddar cheese over the top of each skin.

   Return the baking tray to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the skins are golden brown and slightly crispy at the edges.

5. Serve:

   Carefully remove the potato skins from the oven. Garnish with the remaining fresh spring onions and any reserved crispy bacon. Serve immediately with a dollop of sour cream on the side.

Serving Suggestions

These loaded potato skins are fantastic on their own as a substantial appetizer or snack. For a larger spread, serve them alongside chicken wings, onion rings, or a fresh green salad to balance the richness. They are also a great addition to a buffet table for a party or game day.

Pairing Tips

The rich, savoury flavours of bacon and cheese in these potato skins make them incredibly versatile for drink pairings. Here are some suggestions:

• Lager/Pilsner: A crisp, clean lager or pilsner cuts through the richness of the cheese and bacon, offering a refreshing contrast.
• Pale Ale/IPA: The hop bitterness and citrus notes in a good Pale Ale or IPA can stand up to the bold flavours, creating a harmonious balance.
• Stout/Porter: For a more indulgent pairing, a rich stout or porter with its roasted malt notes can complement the smokiness of the bacon and the earthiness of the potato.
• Cider: A medium-dry or dry apple cider provides a lovely acidity and fruitiness that can cleanse the palate and enhance the savoury notes.
• Whiskey: A smooth, slightly smoky Scotch or a robust Bourbon can be a surprisingly good match, especially with the bacon.
• Cocktail: A classic Old Fashioned or a simple Gin & Tonic would also work well, offering a sophisticated counterpoint to this comfort food.