When I was 1, my parents moved from the big city to a little village in the Kent countryside, where we lived opposite the village pub: The Bull (the name of most English pubs). From what I can recall, we used to go there a lot. In fact, I wouldn’t be surprised if my favourite piece of duplo is still stuck down the side of one of the benches.
The pub cooked one of my favourite meals, which I used to order as often as possible: potato skins with mounds of cheese and bacon bits. I don’t know what they did to make them taste as amazing as they did, but I haven’t had any as good since. Still, I thought I could give them a go. They weren’t quite the same but they were flavoured with a hint of nostalgia.
Ingredients – 2 servings
- 3 medium-large potatoes
- 4 slices bacon
- Cheddar cheese
- Sunflower oil
- Heat the oven to 200°C.
- Wash the potatoes and use a fork to prick the skins all over. Then bake the potatoes in the oven for 1 hour.
- When the potatoes are done, leave them to cool for about 10 minutes, then cut them in half, horizontally, and use a spoon to scoop out the middle of the potato. Leave roughly 1cm of potato around the side of the potato skin.
- Using a pastry brush, rub some the oil over each potato skin, inside and out. Then sprinkle a pinch of salt on the inside of the potato skins.
- Bake the potato skins in the oven for 20 minutes, turning them over halfway through.
- Cut the bacon slices up into small squares and fry them until they are golden brown.
- Once the potato skins are done, generously grate some cheese over them and sprinkle the bacon bits on top. Pop in the oven for a few minutes so that the cheese melts- and they’re done!