One of my favourite things paired together, bacon and potatoes. This month’s Onja challenge was the word ‘Texture’. After much thought, I settled on some potato skins filled with cheese and bacon. These are perfect to serve as a starter or part of brunch spread.
The idea was to ensure the different textures play out,from the crispiness of the bacon and potato skins to the stringy texture of the cheddar. Ideally I would have used cheddar, however a certain Mr. Leo tunapika? misread my text and opted for mozzarella cheese which still worked beautifully.
Start with potatoes, scrub them clean then pat them dry. Using a fork, pierce the potatoes then rub with some oil.
Place in a lightly greased oven proof dish or a foil lined baking tray.
As the potatoes bake, work on the bacon.
For the bacon, just dice it up and in a pan let it cook. Since I was using a non stick pan there was no need for oil plus bacon renders quite some fat.
Once the bacon is fragrant and crispy, set it aside and with the rendered fat, fry up the onions.
Once the onions are translucent, remove from the heat and set aside.
I also decided to add some green onions, however I chose to use them raw. I mixed the cooked onions with the chopped green onions.
Then combine the onions with the bacon.
Once the potatoes are done,let them cool for a while before halving them.
Once halved, using a spoon, scoop out most of the flesh of the potatoes, ensure not to scrape too deep to pierce the skin.
To make the potato skins extra crispy, place them skin side up on the baking dish lightly grease with some oil and season with salt and black pepper then pop them back in the oven.
Once crispy, the exciting part, filling them up.
Final trip back in the oven, this time to melt the cheese.
Serve and enjoy.
Crispy and full of flavour, perfect start to a lovely meal.