Roasted potato skins with macadamias, bacon, rocket and blue cheese
The humble jacket potato turns into an absolutely moreish snack when you add macadamias, bacon and blue cheese. This is one recipe you simply have to try!
Serves: 20
Ingredients:
- 5 large floury potatoes, washed, scrubbed
- 2 tablespoons macadamia oil
- 175g bacon, finely diced
- 3 green onions, thinly sliced
- 1/2 cup macadamias, roasted, roughly chopped
- 75g blue cheese, crumbled
- Big handful wild rocket
- Sour cream to serve
Method:
- Preheat oven to 200°C fan-forced. Brush each potato with half the macadamia oil, place on an oven tray and roast for 45 minutes to an hour or until tender.
- Set them aside until cool enough to handle.
- Cut the potatoes into quarters keeping the skin intact.
- Scoop out the flesh leaving some around the edges to help keep their shape. (Freeze the scooped out potato for making mash or fish cakes).
- In a large non-stick frying pan cook bacon over a medium heat for five minutes until golden and crispy, remove from the heat and add the green onions and half the macadamias.
- Preheat the oven grill on a medium-high heat. Place the skins onto a baking tray, flesh side down, brush with the remaining macadamia oil and grill for three minutes or until crispy.
- Remove from the grill and spoon the bacon, onion and macadamia mix into the skins.
- Add the remaining macadamias and top with the blue cheese.
- Grill for a further five minutes or until the cheese has melted.
- Place onto serving plates, top with rocket and serve warm with sour cream.
Wow, these roasted potato skins sound absolutely incredible. Have you ever tried a similar dish? Let us know in the comments below. We’d love to hear from you!
Recipe courtesy of Australian Macadamias – visit their site for more yummy food ideas.
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