- 4 medium potatoes
- 4-5 strips of streaky bacon*
- 2-3 tablespoons of butter
- 1 cup of grated cheddar cheese
- A couple of chopped chives and/or diced jalapeños
- Salt and pepper, to taste
Pre-heat oven to 200 degree C or 400 degrees F
Place bacon on a microwave safe dish, and cook until crispy (about 4-5 minutes depending on the power of your microwave.) Set aside to cool.
Pierce your potatoes all over with a fork and wrap each with a paper towel. Place in microwave to cook through ( about 12 minutes depending on the size of your potatoes and the power of your microwave so do check them! Flip half way through)
You should be able to press your thumb into them when they’re ready.
Let cool enough to handle. Then cut lengthwise and scoop out fresh into a bowl leaving a couple centimetres of flesh around the boarded so avoid them falling apart.
Brush potato skins with olive oil and place, cut-side down on a baking sheet. Place under your oven grill for 10 minutes while you prepare the filling.
To the potato filling, add a couple of tablespoons of butter, salt and pepper to taste.
Chop now cooled bacon into the bits.
Remove now crispy potato skin from the grill, flip over, and fill each potato cup with buttery filling. Then add your crispy bacon and grated mature cheddar cheese on top.
Place until the grill again for a few minutes or until cheese had melted.
Remove from the oven, add fresh chives, and diced pickles jalapeños to serve.
Add a pot of sour cream on the side for dipping or simply put a dollop on top!
(Used mini potatoes for an awesome holiday nibble!)
*For the vegetarian version, simply omit the bacon.