Stuffed baked potato wrapped in bacon

Stuffed baked potato wrapped in bacon

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: I love stuffing potatoes like this. It reminds me of when I first left home and was really quite poor, when I would make dinner out of anything.

Ingredients

Quantity Ingredient
2 large potatoes
100g Bolognese
2 tablespoons sour cream
30g grated cheddar
6 free-range bacon rashers
salad leaves, to serve

Method

  1. Preheat the oven to 220°C.

    Prick the potatoes all over with a fork, then transfer to a microwave and cook on high for 8 minutes. Remove from the microwave, transfer to the oven and cook for a further 8 minutes. Alternatively, cook in the oven only for 35–45 minutes).

    Reduce the oven temperature to 200°C.

    Leave the potatoes to cool, then cut them in half and scoop out three-quarters of the flesh from each half into a bowl. Using a potato ricer or masher, mash the potatoes until smooth, then add half the mash to a bowl with the Bolognese, sour cream and cheese (use the remaining mashed potato for fishcakes). Mix together well.

    Spoon the mash mixture into the potato halves, then sandwich the filled halves back together and wrap with the bacon rashers. Place on a baking tray and bake for 22–26 minutes, or until the bacon is nice and crispy. Serve with salad.
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