This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Baked potatoes:
Filling:
To assemble:
To finish:
Preheat the oven to 200°C and set aside a medium-sized oven tray.
Baked potatoes:
Rinse the potatoes and dry them off. Wrap individually in foil.
Place the potatoes in the oven and bake for 35 minutes.
Filling:
Using a small mixing bowl, combine the mushroom sauce, cream cheese, 15 ml of the spring onion and the cheese and mix together until well combined.
To assemble:
Remove the foil from the potatoes. Cut off the two ends of each potato and stand potatoes upright.
Scoop out the inside of each potato, leaving a little at the bottom.
Fill the potatoes to the top and wrap with 2 strips of bacon.
Insert toothpicks to hold it all together. Season to taste and top with cheese.
Place in an oven tray and bake for a further 15 minutes at 180°C. The bacon should be cooked and the cheese melted.
To finish:
Garnish with a dollop of yoghurt and the remaining spring onions.
Serve warm and enjoy!
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
