Ingredients
- 4 Vivaldi potatoes
- Olive oil, to drizzle
- 4 bacon rashers, rind removed
- 85g (3/4 cup) grated four cheese blend
- Sour cream or crème fraîche, to serve
- Hot chilli sauce, to drizzle
- Finely chopped fresh chives, to serve
Directions
- Step 1
Preheat oven to 220C/200C fan forced. Drizzle the potatoes with olive oil and toss to coat. Wrap each potato in foil. Place directly on an oven shelf and bake for 50 minutes or until tender. Set aside to cool slightly.
- Step 2
Carefully unwrap the potatoes. Use a sharp knife to trim the pointy end of each to make a flat base. Cut a small slice from the top of each potato and use a teaspoon to carefully scoop out a little of the potato from the centre (reserve the potato for another use). Wrap a bacon rasher around each potato and use toothpicks to secure.
- Step 3
Line a baking tray with baking paper. Place the potatoes, standing upright, on the prepared tray. Bake for 20 minutes. Sprinkle with the cheese and bake for a further 10 minutes or until the cheese is bubbling and golden.
- Step 4
Serve the potatoes topped with sour cream, drizzled with chilli sauce and sprinkled with chives.
Serving size: 6
Recipe courtesy of taste.com.au