Peameal Bacon Twice-Baked Potatoes
| Method |
|
Ingredients
1 package sliced peameal bacon cooked and chopped
4 hot baked potatoes
1 cup shredded Monterey Jack cheese (250 mL)
½ cup sour cream (125 mL)
1 tsp hot sauce (5 mL)
½ cup diced cooked peameal bacon (125 mL)
2 green onions, sliced
Cooking Difficulty
1. Fry the peameal bacon in a small amount of cooking oil for 2-3 minutes per side or until done. Remove from pan and set aside.
2. Cut the potatoes into lengthwise halves.
3. Scoop out the inside of the potatoes and place in a medium bowl.
4. Set the potato skins aside.
5. Chop the peameal bacon slices into a rough dice.
6. Stir ¾ cup cheese, sour cream, peameal bacon and onions into the bowl. Mix well.
7. Spoon the mixture into the potato skins and place on a baking sheet.
8. Broil until they're browned. Sprinkle with the remaining cheese.
9. Broil until the cheese is bubbly.
