Name: Bacon, Mustard and Sour Cream Baked Potatoes recipe
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 8 potatoes large; 250 g bacon rashers diced; 2 onions diced; 250 g sour cream; 2 tbs wholegrain mustard; 100 ml milk; 1 oil spray; 2 tsp chicken stock powder; 1 pinch pepper *to taste; 1 pinch parsley; 1 cup cheese grated

by Soakey Last updated on 07/09/2019

Yummy as a meal, or as a starter. I do these as a meal and also as an entree, using small potatoes. They do take a bit of time to make, but the end result is always a winner! The bonus is that you can prepare them earlier in the day, or even the day before, and just reheat them. - Soakey

Ingredients

8 potatoes large
250 g bacon rashers diced
2 onions diced
250 g sour cream
2 tbs wholegrain mustard
100 ml milk
1 oil spray
2 tsp chicken stock powder
1 pinch pepper *to taste
1 pinch parsley
1 cup cheese grated

Method

Step 1

Par boil whole, unpeeled potatoes for about 10 minutes.
Step 2

Place them onto a tray, spray with a bit of oil and bake for ½-1 hour or until cooked through.
Step 3

Fry the onion and bacon and put aside.
Step 4

Add parsley to the bacon and onion mixture.
Step 5

In a bowl mix sour cream and mustard.
Step 6

Remove the cooked potatoes from oven and cut in half.
Step 7

Scoop potato out from each half, leaving a little cup.
Step 8

Spray the cup with oil and place back into the oven for about 10 minutes.
Step 9

Mash the potato together with the sour cream mix, bacon and onion, add pepper to taste and chicken stock.
Step 10

Use milk if necessary to achieve a nice texture.
Step 11

Fill potato cups, top with cheese and place back into oven to melt. Serve.