Cheesy Baked Potato Halves
76 / 100
ready in 3 h. 5 min.
- 4 large, floury potatoes
- 2 Tbsps sunflower oil
- 1 cup Pancetta (diced)
- 2 shallots (finely chopped)
- 2 Tbsps butter
- ½ cup Whole milk
- 1 ¾ cups Cheddar cheese (grated)
- 2 Tbsps flat-leaf parsley (chopped)
- freshly ground peppers
Preheat the oven to 170°C(150° fan)|325F|gas 3.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 2 hours 5 - 15 minutes until tender.
Increase the oven to 180°C(160° fan)|350F|gas 4.
Heat a frying pan over a moderate heat until hot. Add the bacon and fry for 3 minutes, until golden. Add the shallots and cook for a further 2 minutes.
Cut the baked potatoes in half and scoop out the insides into a bowl. Mash the potato with the milk and butter, beating until smooth. Stir in the grated cheese, bacon, shallots, parsley, and seasoning.
Arrange the skins on a baking tray. Spoon the mixture into the potato skins and bake for 20 - 25 minutes, until the filling is bubbling and golden.