Ingredients:

  • 7 Medium Russet potatoes (scrubbed and dried)
  • 30 ml neutral oil (Avocado or Grapeseed)
  • 10 g fine sea salt
  • 200 g aged Irish Cheddar, shredded
  • 150 g Irish bacon or thick-cut back bacon, diced
  • 120 ml full-fat sour cream
  • 3 stalks green onions, thinly sliced
  • 5 g fresh chives, minced
  • 1 g black pepper

Instructions:

  1. Preheat oven to 200°C (400°F). Pierce potatoes with a fork, rub with oil and salt, and bake directly on the oven rack for 50–60 minutes until soft.
  2. Cool potatoes for 10 minutes, then slice in half lengthwise. Scoop out the flesh leaving a 1/4 inch border.
  3. Brush skins with oil and place skin-side up on a wire rack over a baking sheet. Bake for 10 minutes, flip, and bake 5 more minutes until golden.
  4. Pan-fry diced Irish bacon for 4–6 minutes until crispy.
  5. Fill skins with shredded Irish Cheddar and cooked bacon. Return to oven for 3–5 minutes until cheese is bubbling.
  6. Garnish with a dollop of sour cream, sliced scallions, and fresh chives before serving.