Corn Chip Loaded Potato Skins
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Corn Chip Loaded Potato Skins
Crispy potato shells loaded with bacon, cheese, and sour cream, best served alongside a bowl of Sonora Sour Cream & Chives Corn Chips. Winter pub food, made at home.
Prep time: 20 minutes
Cook time: 1 hour 25 minutes
Serves: 6 (makes 12 skins)
For the skins:
6 large potatoes (Desiree or Sebago), scrubbed
2 tbsp olive oil
Salt and pepper
For the filling:
6 rindless bacon rashers, diced
1½ cups grated tasty cheese
½ cup sour cream.
To serve:
4 spring onions, finely sliced
Extra sour cream
Sonora Foods Sour Cream & Chives Corn Chips
Bake the potatoes.
Prick each potato several times with a fork. Rub with a little olive oil and place directly on the oven rack at 200°C. Bake for 55 to 60 minutes until tender when pierced with a skewer.
Cool and prep.
Remove from the oven and cool for 10 minutes. Halve lengthways and scoop out most of the flesh with a spoon, leaving a roughly 1cm shell. Keep the flesh for mash another night.
Crisp the skins.
Brush the inside and outside of each shell with olive oil and season generously with salt and pepper. Place cut-side up on a baking tray and return to the oven for 15 minutes until golden and crisp at the edges.
Cook the bacon.
While the skins crisp, fry the diced bacon in a dry pan over medium-high heat for about 5 minutes until golden. Set aside.
Fill and bake.
Divide the bacon between the skins and top with grated cheese. Bake for 10 to 12 minutes until the cheese is melted and bubbling.
Serve.
Top each skin with a small spoonful of sour cream and a scatter of spring onions. Serve immediately with Sonora Foods Sour Cream & Chives Corn Chips alongside.
Tip: The potato shells can be baked and scooped a day ahead and refrigerated. Fill and bake from Step 5 when ready to serve.