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6 medium/large potatoes
12 rashers bacon (cooked and chopped)
400gms extra mature Cheddar cheese
Smoked pimenton dulce (for dusting)
Preheat the oven to 200 degrees c (gas mark 6).
Scrub and prick the potatoes, then brush with a little oil or butter. Bake at 200 degrees C (gas mark 6) for 1 – 1 hour 15 until tender. Allow to cool for 15 minutes.
Increase the heat in the over to 220 degrees c (gas mark 7).
Cut in half lengthways and scoop out the potato leaving a thin shell. Place the inside of a potato into a large bowl. Mash the potato with the butter until smooth.
Add the cheese (leaving some to top the finished shells) and bacon and season with salt and pepper. Return the mixture to the potato shells, pressing in firmly and piling high, using all the potato mixture.
Place on a baking tray and bake for about 30 mins. Add the remaining cheese to the tops. Once cooked dust the tops with smoked pimenton.
These can be made the day before, after step 3 place into the fridge until required! Then continue with step 4 when you need them.
Other ingredients can be used instead of the bacon (eg tuna and sweetcorn) but always include the cheese.