Extra Cheesy Bacon Stuffed Potatoes

Name: Extra Cheesy Bacon Stuffed Potatoes with scallions and sour cream | to share
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 400 g Potatoes; 50 g Grated cheddar; ½ bunch Scallions; 75 g Bacon lardons; 50 g Grated Red Leicester; 50 g Organic sour cream; 2 tablespoon Olive oil; to taste Salt and pepper

with scallions and sour cream | to share

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Recipe

Allergens:

Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

400 g

Potatoes

50 g

Grated cheddar

(Contains Milk)

½ bunch

Scallions

75 g

Bacon lardons

50 g

Grated Red Leicester

(Contains Milk)

50 g

Organic sour cream

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2577 kJ

Calories616 kcal

Fat41.2 g

Saturated Fat18.3 g

Carbohydrate37.4 g

Sugar2.5 g

Dietary Fiber7 g

Protein24.1 g

Salt2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Bowl

•Tall-Sided Pan

•Large Bowl

Cooking Steps

Preheat your oven to 220°C.
Halve the potatoes lengthways and transfer to a parchment-lined baking sheet. Drizzle with 1.5 tbsp olive oil and season with salt and pepper.
Bake on the top shelf of your oven for 35 - 40 minutes, or until tender.

Meanwhile, heat the rest of the olive oil in a frying pan on medium-high heat.
Add the bacon lardons and fry for 4 - 5 minutes.
Thinly slice the scallions.
Mix the two types of cheese in a bowl.

Once the potatoes are cooked, place them on a cutting board, cut side up, and allow them to cool for a couple of minutes.
Gently scoop out the potato flesh into a large bowl, keeping the skins intact.
Add the sour cream, bacon lardons and half of the cheese. Season with salt and pepper, then mix together.
Spoon the mixture back into the potato skins.

Transfer the potatoes back to the baking sheet and sprinkle over the rest of the cheese.
Grill in the oven for 4 - 5 minutes, or until the cheese is golden.
Serve the loaded potatoes with the scallions sprinkled on top.