Loaded California Walnut Potato Skins
Servings 4 people
Calories 512kcal
Ingredients
- 900 g Baking potatoes
- 1/2 tbsp Olive oil peeled and cut into bite-sized chunks
- 6 rashers Smoked streaky bacon chopped
- 230 g Fennel trimmed and cut into 8 wedges
- 4 Spring onions sliced
- 150 g Mature cheddar cheese grated
- 50 g California Walnuts chopped
- Sriracha mayonnaise to serve
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Prick the potatoes with a fork and bake for 1 -1 ¼ hours until tender, and allow to cool slightly.
- While the potatoes cool, heat the oil in a frying pan and fry the bacon for 4-5minutes until crispy, drain and reserve the oil. Mix the bacon with the spring onions.
- Half the potatoes and scoop out the middle of the potato, leaving a 1cm border, cut each in half lengthways and place on a baking tray lined with parchment. Brush with the bacon oil, season and bake for 20 minutes until beginning to crisp around the edges.
- Sprinkle over the cheese, then the bacon mixture and then the Walnuts. Return to the oven for 5-8 minutes until the cheese has melted and is turning golden.
- Serve drizzled with the sriracha mayonnaise.
Nutrition
Serving: 268g | Calories: 512kcal | Carbohydrates: 37g | Protein: 21g | Fat: 30g | Saturated Fat: 12g | Sodium: 1.4mg | Fibre: 5.8g | Sugar: 3.2g
Notes
Cooks tip
Save the leftover potato from the skins and mash with mayonnaise and chopped spring onions for a quick potato salad.
