4 large potatoes
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
200g bacon, diced
1 cup grated cheese (cheddar or your choice)
1/2 cup sour cream
2 tbsp chives, finely chopped
Salt and pepper, to taste
Preheat your oven to 200°C (390°F).
Wash and scrub the potatoes thoroughly. Pat them dry, then prick each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for about 1 hour, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, heat the olive oil in a frying pan over medium heat. Add the finely chopped onion and crushed garlic, and cook until the onion is soft and translucent.
Add the diced bacon to the pan and cook until crispy. Remove from heat and set aside.
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise.
Carefully scoop out the flesh from each potato half into a bowl, leaving a small border of potato around the skin to maintain its shape.
Mash the scooped-out potato flesh and mix in the cooked onion, garlic, and bacon. Add the grated cheese, sour cream, and chopped chives. Season with salt and pepper to taste.
Spoon the filling back into the potato skins, mounding it slightly.
Place the stuffed potatoes on a baking sheet and return to the oven for 15-20 minutes, or until the tops are golden and the filling is heated through.
Serve immediately.

By Admin

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