Cheesy Jacket Potatoes with Crisp Bacon
Ingredients
- - 3 large sebago potatoes
- - 2 rindless bacon rashers, finely chopped
- - 65g (1/4 cup) sour cream
- - 20g (1/4 cup) shredded 3 cheese mix
- - 2 teaspoons finely chopped fresh chives, plus extra to serve
- - 1 teaspoon finely chopped fresh rosemary, plus extra to serve
Makes 3
-
Cooking Instructions
Step 1
Use the tip of a sharp knife to pierce the potatoes 8 times. Place on a microwave-safe plate. Manual Cook on 100% for 15 minutes or until the potatoes are tender. Set aside to cool, slightly
Step 2
Meanwhile place the bacon on paper towel on a microwave-safe plate. Manual Cook at 100% for 3 minutes or until crispy.
Step 3
Use a sharp knife to slice about 5mm from the top of each potato. Use a teaspoon to scrape out the potato flesh leaving a slight border. Place the flesh in a small bowl. Add the sour cream, cheese, chives and rosemary. Season. Carefully fill the potato shells with the mixture. Sprinkle with the bacon. Manual Cook on 70% for 3 minutes or until the cheese is melted.
Step 4
Serve the potatoes sprinkled with extra chives and rosemary.
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