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WINE CHOICE: Y-Knot Tempranillo, Merlot, Syrah
La Tierra de Castilla, Spain
Twice baked cheesy potato skins
Warming, delicious and a great accompaniment to many styles of wine, especially a smooth fruity red.
Soft, fruity red. Excellent value and great with many food types.
Recipe
- INGREDIENTS
- Mini / baby potatoes
- Olive Oil
- Salt and pepper
- 100ml sour cream (or creme fraiche)
- 6 rashers of smoked streaky bacon
- 150g grated extra mature cheddar
- 3 spring onions
- Chives to garnish
- Turn the oven on to 200 degrees
- Cut your potatoes lengthways in half, season and oil and put in the heated oven for about 20 minutes.
- Remove the potatoes and when they have cooled a little scoop out the centre – leaving the skin in tact. Keep the scoopings!
- Lightly oil the inside of the potato skin and put back in the oven for 5 mins whilst you make the filling.
- Slice your spring onions and mash them in with the potato scoopings, some sour cream and 2/3 of the grated cheese.
- Fry or grill the bacon until just crispy, cut into small pieces.
- Season the cheesy mix and put a generous pile back in the potato skins. Sprinkle with cheese and a few pieces of bacon.
- Place back in the oven for 10 more minutes or until the cheese is looking nice a cooked.
- Remove, sprinkle with chives and serve hot.
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