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Loaded baked potato skins

Loaded baked potato skins with bacon, onions and sour cream recipe

loaded baked potato skins




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    • 5 large (1 kg total) unwashed potatoes, scrubbed
    • 250 g bacon, cooked and chopped
    • 6 spring onions, sliced
    • ¼ cup (60 ml) Clover Sour Cream
    • ¼ cup (25 g) Clover Gouda Cheese, grated
    • ¼ cup (25 g) Clover Cheddar Cheese, grated
    • salt and black pepper
    • ¼ cup (60 g) Clover Mooi River Butter, melted
    • chopped chives

    Preheat oven to 180°C.

    Place the potatoes onto the middle shelf of the oven and bake for 45 - 60 minutes, or until tender.


    Combine the bacon, onions and sour cream and half of the cheeses in a mixing bowl.

    Season mixture with salt and pepper and set aside.

    Preheat grill on a medium-high heat.

    Cut the cooled potatoes into quarters, ensuring skin remains intact.

    Scoop out the flesh, leaving a 5 mm layer of potato.

    Place skins onto a baking tray, flesh-side down.

    Brush with half the butter.

    Grill for 3 - 4 minutes, or until golden.


    Brush with remaining butter and grill for a further 3 - 4 minutes.

    Spoon the bacon mixture into the hollows of the potato skins.

    Top with the remaining cheese and grill for a further 4 - 5 minutes, or until cheese is melted.