Everyone loves a baked potato, add bacon and cheese and it almost becomes a religion. Let there be heat, these twice baked potatoes are easy to make, it takes a bit of oven cooking time but they are quick and easy to prepare. They can first be baked in a microwave but if you want that lovely thick and crunchy skin, then the conventional oven is King. They can be prepared the day before but nothing beats freshness. Have one for lunch, maybe two.
Place your potatoes in a tray and bake in a preheated oven at 160ºC – 320ºF for 60 minutes. (this can vary depending on size and ovens, so test with a knife that the flesh is quite soft before removing).
Finely slice your bacon and add to a frying pan on moderate heat, fry until crispy. Keep aside.
Slice the spring onion (green onion) fairly finely and keep aside.
Grate the cheese fairly finely and keep aside.
Once your potatoes are cooked, (check with a knife by poking them) remove them from oven and cut them in half through the wide part. Let them cool down a little.
Using a sharp spoon, scoop or scrape out the inside leaving approx. a quarter of an inch next to the skin.
Add the scooped potato into a mixing bowl.
Add the cheese and using a potato masher, mash the potato with the cheese.
Add the spring onion (green onion), bacon and half the cheddar cheese and mix thoroughly.
Place the potatoes on a foil lined tray and add a spoonful of mixture to each potato.
Top with cheese and bake at 180ºC or 350ºF for 15 minutes or until cheese is browned.
If using a microwave to cook potatoes, just prick it with a fork and rub it in a little oil.
Leave out the bacon and you have a vegetarian meal.
By Joel Mielle
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