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Yvonne Cobb's Stuffed Potatoes
Yvonne Cobb joined us in studio to make delicious twice-baked potatoes, stuffed with bacon, spring onion, cheese and egg
銋ゃ叅
You Will Need (per person)
- One large potato (Yvonne uses Maris Pipers)
- Oil for brushing
- 1/2 medium onion
- 2 rashers of bacon
- 1 Spring onion
- 15g Butter/Spread
- 25g Grated cheese
- 1 Egg
- Paprika
- 1tsp mustard
銋ゃ叅
Method
- Brush your potato with oil and bake for 1 hour (oven) or 50 minutes (air fryer) at 180 degrees fan
- While baking, prepare your filling
- Dice bacon and onion
- Melt 10g butter in frying pan and fry bacon and onions for around 10 minutes
- Finely chop spring onion
- Grate cheese
- Once potatoes are baked, lie on its side and carefully remove the top
- Scoop out the middle of the potato to create a void
- Melt the remaining butter and use to brush the inside of the potato and season with salt and pepper
- Add bacon and onion
- Add spring onion on top
- Cover with grated cheese
- Carefully and slowly crack an egg directly on top of the cheese
- Dust the top of the egg with paprika
- Return to the oven/air fryer and cook for another 10-15 minutes
- OPTIONAL - Whilst cooking, use the top of the potato and mash that was scooped out of the middle to make a side, mixing it with butter, organic mustard and salt and pepper
- Serve
