How to make: baked potato crisp skins

Ingredients (nutrition)

• 3 whole potatoes
• 1 teaspoon sunflower oil
• 2 oz chopped lean smoked back bacon
• 5 oz chopped brown cap mushrooms (Shitake mushrooms)
• 3 oz softened cream cheese
• 3 tablespoons milk
• 1 1/2 teaspoons wholegrain mustard
• 2 oz grated Cheddar cheese

Preparation (instructions)

1. Preheat oven to 400 degree F.
2. Place potatoes in a baking dish and bake for 1 hour.
3. At the same time, add sunflower oil in a frying pan and heat up over a medium heat.
4. Saute bacon until crips.
5. Put in mushrooms and keep on saute until no more moisture in the mushrooms. Remove from the heat.
6. In a separate bowl, combine together cream cheese, milk, mustard and half of the amount of Cheddar cheese.
7. When the potatoes are cooked, cut them into quarters and scrape out the flesh, leaving the potato skin.
8. Return potato skins on the baking tray to the oven for 6 minutes.
9. Mash the potato flesh and fold into the cheese mixture with the bacon and mushrooms.
10. Scoop the mixture into the potato skins and dust remaining cheese over the top.
11. Return potato skins to the oven for 8 minutes or until golden brown.
12. Serve right away.

Servings: 3

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