February 07, 2018


Large potatoes - 6
Bacon middle rashers - 12
knob of butter
Cheddar cheese - 90 gms (grated)
Butter - 25 gms
Large onion - 1 (thinly sliced)
large tomatoes - 3
Dash of Worcestershire sauce
Little mustard

To garnish:


  • Cook the potatoes in their jackets until soft.
  • Halve carefully and remove centre potato pulp.
  • Mash pulp, add some of seasoning, knob of butter and nearly all the cheese.
  • Pile or pipe back again into potato cases, leaving a large well in the middle.
  • Sprinkle rest of cheese on top of potato.
  • Make 6 of the rashers into 12 small bacon rolls and put these on a skewer.
  • Put the bacon rolls and potato cases in a moderately hot oven (400 F) for about 10 minutes until crisp and brown.
  • Meanwhile, heat butter in pan and fry sliced onions until nearly tender.
  • Add rest of bacon, cut into thin strips and continue frying until bacon and onions are cooked.
  • Stir in sliced tomatoes,seasoning, mustard and Worcestershire sauce, and cook gently until a soft moist mixture is formed.
  • Pile into each potato case, top with bacon rolls, garnish with watercress.

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