Loaded Potatoes


3 Jacket potatoes

4 tbsp Vegetable oil

1/2  Cauliflower

1 large Mushroom

1 Red pepper

Fresh Thyme

50 g Cheddar

80 g Feta cheese

100 g Pancheta or bacon

Salt and pepper

Preheat the to 180 C with a fan. Wash the potatoes and cut them in two. Place them into a tin lined with parchment paper and brush them with a mixture of half of the vegetable oil and some salt and pepper to taste.

Bake them for about 50 minutes.

Cut the red pepper into strips, cauliflower, and the mushroom into small pieces, sprinkle with some salt and pepper and the remaining of the oil.

Bake with the potatoes in the last 15 minutes.

Fry the bacon until golden brown.

After the potatoes are done scoop the inside out leaving only the shell.

Mix the scooped part of the potatoes with the vegetables, feta cheese, and the bacon.

Load the mixture back into the potatoes, don’t worry to make a heap and finish with the grated Cheddar.

Put back in the oven for a few minutes, until the cheese is melted.

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