Cook the bacon using your preferred method until crisp. I typically bake it alongside the potatoes (next step). Once crisp, finely dice the bacon, leaving 20 pieces to top at the end.
Coat the potatoes in a drizzle of oil and a good pinch of salt. Roast in the oven at 200C/400F for around 30 mins, or until deep golden, crispy and knife tender.
Once the potatoes are cool enough to handle slice each one in half. With a spoon/knife, carefully scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. In a bowl, combine the filling with bacon, cheese, cream, butter and seasoning to taste.
Scoop the filling back into each potato skin, then place them back on to the tray. Pop them under the grill until golden and bubbly.
Top each one with a small dollop of sour cream, a piece of bacon and a pinch of fresh chives.
Notes:
a) Potatoes – Other varieties of small potatoes will work i.e. Charlotte potatoes. For reference, the total weight of the potatoes should be around 400g/140z.
b) Prep Ahead – You prep these ahead of time up until the point of grilling/broiling then either tightly cover in the fridge or freezer. If cooking from fridge, I recommend reheating at 200C/390F until heated through, then switch on the grill and broil. If cooking from frozen I recommend reheating at 180C/356F until thawed and heated through then switch on the grill and broil. In both cases the skins won’t be quite as crispy as if cooked fresh, but still taste great.
c) Make Ahead – You can completely make them ahead, allow to cool then tightly cover in the fridge or freezer. In both cases I recommend reheating at 180C/356F until heated through again. If making ahead leave off the sour cream & chives until serving.
d) Can I make this with regular potatoes? – I have a very similar recipe using large potatoes so do check out my Jalapeño Popper Loaded Baked Potatoes!
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