Twice-Baked Potato Halves with Bacon & Cheddar
Ingredients (for 2–3 servings as a snack or side):
- 4 medium potatoes (waxy or mostly waxy)
- 100–120 g grated Cheddar cheese
- 100 g bacon (diced or sliced)
- 2 spring onions
- Olive oil
-
Fries-Powder "Bacon & Cheese"
Preparation
Step-by-step instructions
- 1
Cook & prep the potatoes
Preheat the oven to 200°C top/bottom heat. Wash the potatoes thoroughly and cook them in lightly salted water for about 20 minutes until tender but still firm. Let them cool briefly, then cut in half lengthwise and scoop out a small hollow with a teaspoon (don’t remove too much). Place the halves cut side up on a baking sheet, brush with olive oil, and sprinkle with Rock'n'Rubs fries seasoning "Bacon & Cheese".
- 2
Fry bacon
Fry the bacon in a pan until crispy, then drain on paper towels.
- 3
Fill & bake until golden
Fill the wells with cheddar, sprinkle bacon on top, and add another layer of cheddar. Bake in the oven for 10–15 minutes until the cheese is melted & golden brown.
- 4
Finish
Slice the spring onions into thin rings and use them to garnish the potato halves. Season again with "Bacon & Cheese" if desired, and serve immediately.
Tip:
For extra crunch, pre-bake the empty potato halves for 5 minutes before filling. Serve with sour cream or a dollop of BBQ sauce.
