INGREDIENTS
5 large (1kg total) unwashed potatoes, scrubbed
250g bacon, cooked and chopped
6 spring onions, sliced
¼ cup (60ml) Clover sour cream
¼ cup (25g) Clover gouda cheese, grated
¼ cup (25g) Clover cheddar cheese, grated
salt and black pepper
¼ cup (60g) Clover Mooi River butter, melted
chopped chives
Method
Preheat oven to 180°C.
Place the potatoes onto the middle shelf of the oven and bake for 45–60 minutes, or until tender. Cool.
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 5mm 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. Turn.
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 and golden brown.
Serve with chopped chives sprinkled on top.
CLOVER INGREDIENTS USED IN THIS RECIPE
