Cheese & Bacon Potato Skins
5 large unwashed potatoes, scrubbed
12 bacon shortcuts, chopped
6 green onions, sliced
40g butter, melted
1 cup grated cheddar cheese
sour cream & sweet chilli sauce, to serve
Preheat oven to 180C. Place potatoes onto middle shelf of oven. Bake for 45 minutes to 1 hour, or until tender. Cool.
Heat a non-stick frying pan over medium heat. Cook bacon for 5 minutes. Remove from heat. Stir in half the onions.
Preheat grill on medium-high heat. Cut potatoes into quarters, ensuring skin remains intact, leaving a 5mm layer of potato. Place skins onto a baking tray, flesh side down. Brush with half the butter. Grill for 3 minutes, or until golden. Turn, brush with the remaining butter and grill for a further 3 minutes, or until golden.
Spoon bacon mixture into skins. Top with cheese. Grill for a further 5 minutes, or until cheese is melted.
Sprinkle with remaining onions. Serve with sour cream and sweet chilli sauce.