Loaded Cheesy Bacon Potato Skins

Featuring Newman’s Own® All Star BBQ Sauce

Makes: 16 skins
Preparation time: 15 minutes
Cooking time: about 1 hour 10 minutes

4 large baking potatoes
Oil for brushing
4 rashers smoked back bacon, cut into pieces
½ teaspoon paprika
50 g  mature Cheddar cheese, grated
50 g  mozzarella cheese, grated
6 spring onions, chopped

Newman’s Own All Star American Sauce, to serve



1. Preheat the oven to 200ºC, gas mark 6. Prick the potatoes with a fork and brush with the oil. Bake for 1 hour, until cooked. Cool slightly.

2. Place the bacon pieces in a frying pan and dry fry, until lightly browned.

3. Cut the potatoes in half and scoop out the flesh with a spoon, leaving a layer of potato next to the skin, then cut each potato in half lengthways to make boat shapes.

4. Place on a baking sheet, season with salt and black pepper, then sprinkle over a little paprika. Top with half of the bacon pieces. Mix together the cheeses and spring onions and sprinkle over the potatoes. Top with the remaining bacon. Return to the oven and bake for 10 minutes until golden and bubbling.

5. Serve the skins, drizzled with the All Star American sauce.

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