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Crunchy and Creamy Tickler and Bacon Potato Skins
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Serves 4
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Ingredients:
4 large baking potatoes
1 teaspoon butter or sunflower oil
3 tablespoons chopped fresh chives
7 oz Tickler Cheese, cut into small cubes
1 clove garlic, chopped
4 tablespoons Double cream
7 oz. cubed pancetta or bacon
Salt, to taste
Pepper, to taste
Metal skewer
Baking tray
Directions:
Preheat oven to 425 degrees F.
Prick each potato a few times with a metal skewer, then rub with butter or oil. Place directly onto oven shelf for 1 hour and 15 minutes, or until they feel soft.
Meanwhile heat a large frying pan, add pancetta or bacon and cook over medium heat for about 10-15 minutes, turning, until crispy and golden, drain off excess fat and place pancetta or bacon onto a lined plate.
Slice each potato in half, and scoop out the cooked potato with a spoon, leaving a small layer attached to the potato skin. Place the 8 potato skins onto a baking tray. Mash removed potato until smooth, then mix with chives, Tickler, garlic, cream and bacon. Season with salt and freshly ground black pepper, and spoon into the jacket skins.
Bake for about 15 minutes until filling is bubbling.
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Prick each potato a few times with a metal skewer, then rub with butter or oil. Place directly onto oven shelf for 1 hour and 15 minutes, or until they feel soft.
Meanwhile heat a large frying pan, add pancetta or bacon and cook over medium heat for about 10-15 minutes, turning, until crispy and golden, drain off excess fat and place pancetta or bacon onto a lined plate.
Slice each potato in half, and scoop out the cooked potato with a spoon, leaving a small layer attached to the potato skin. Place the 8 potato skins onto a baking tray. Mash removed potato until smooth, then mix with chives, Tickler, garlic, cream and bacon. Season with salt and freshly ground black pepper, and spoon into the jacket skins.
Bake for about 15 minutes until filling is bubbling.
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