The best bar and party food, well paired with a good French beer.
INGREDIENTS/
- 4 large potatoes
- chives/green onions
- 3 strips of bacon
- 1/2 a tomatoe. diced.
- sour cream, butter, 3 cloves garlic, shallots, salt, pepper
BACON BITS
COOK POTATO SKINS
wash the potatoes. drip olive oil over the potatoes and wipe to cover, then toss in the oven for ~20minutes @ 200c to cook the guts. Once they’re 75% done take the cooked potatoes out, cut each one length wise in half and gut the potatoes leaving an edge around the skins. Place the skins back in the oven on a baking tray. add a tsp of butter in each skin and broil for 2-4 minutes, until the butter is melter and the skins begin to dry and brown. Flip them over, dribble or brush some olive oil over the skins. Sprinkle with salt and pepper and throw them back into the oven for another few minutes.
While the skins cook, mash the potatoes, add the diced garlic, salt, pepper, and any other seasoning you fancy, cajun spice makes my mouth happy.
Diced the tomatoes, set aside.
Shred/grate some cheese, set aside.
With the bacon strips cooled, dice them into bits.