Cheesy Bacony Potatoes
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Preheat oven to 180°C/356°F.
Add the potatoes to a tray. Drizzle with olive oil. Add salt and pepper. Place in the oven for 1 hour.
Add your pancetta to a frying pan. Cook until crispy.
Remove the potatoes from the oven, making sure they are soft in the centre. Halve the potatoes. Carefully spoon out the insides of each potato, keeping the skins intact.
Add the potato flesh to the bacon pan. Mix it in.
Finely chop a large handful of tarragon, parsley and chives. Add your herbs to the pan. Mix everything in.
Add 150g of grated cheese to the pan. Season with salt and pepper, mix everything together and remove pan from the heat.
Refill potato skins with the herby stuffing. Grate some extra cheddar on top, drizzle over some olive oil and place your skins under the grill for 12 minutes or until golden and bubbling.
Serve with a grating of cheddar, some leftover chopped herbs and enjoy!
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