Here’s a bizarre fact for you – potatoes are the first vegetables to be grown in space.
Yeah, I didn’t believe it either until I asked the oracle of our ages (Google) and got it confirmed by NASA.
They managed to grow five spuds from that little experiment so perhaps the future of the world’s fourth largest crop lies among the stars.
These skins weren’t grown in space….but they do taste out of this world (see what I did there? Yeah, sorry).
Crispy Potato Skins (makes 4)
- 2 medium yellow potatoes
- 6 slices bacon
- 3/4 cup grated cheddar cheese
- 4 tbsps sour cream
- 1 spring/green onion, finely chopped
- 2 tsps sea salt
- Fry bacon in a hot pan. When brown remove from the pan and set aside to cool (keep the fat – you need it for the next step).
- Brush the potatoes with a tbsp of the bacon fat and sprinkle over the sea salt. Bake at 420 for 45 minutes or until tender all the way through.
- Remove from the oven and carefully cut potatoes horizontally. Scoop out the flesh from each half (keeping a layer of potato around the skin to help them retain their shape) and set aside to use in another recipe or eat straight from the fridge the next day (no judgement here).
- Switch the oven from bake to broil setting. Brush the skins with the remaining fat and place (flesh side down) on a baking tray under the grill for a few minutes until they crisp up and turn brown. Remove from the broiler.
- Roughly chop the bacon and mix with the cheese. Stuff the mixture into the potato shells and put back under the broiler for a minute until the cheese melts.
- Once the chcese has melted, remove from the grill and top with a tbsp of sour cream followed by a sprinkling of green onion. Serve immediately.
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