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Baked Potato Skins with Mushroom, Cheese and Bacon

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 5 large potatoes
  • 250g bacon, diced
  • 1 bunch spring onions, finely chopped
  • 1 KNORR Creamy Mushroom Sauce
  • 200ml boiling water
  • 125ml cheddar cheese, grated
  • 1 Preheat oven to 180°C.
  • 2 Place potatoes onto an oven tray and bake in the oven for about 45 minutes or until tender.
  • 3 Fry bacon in a pan until crispy, remove from heat and stir through the chopped spring onions.
  • 4 Mix the sachet of KNORR Creamy Mushroom Sauce with the boiling water and stir until well mixed then pour the sauce over the bacon and mix well.
  • 5 Remove potatoes from the oven, allow to cool slightly then cut in half.
  • 6 Using a spoon scoop out some of the flesh leaving about a 5 mm layer of potato.
  • 7 Mix the scooped out flesh with the bacon mixture and spoon back into the skins.
  • 8 Top with cheddar cheese and grill in the oven for 5 minutes to melt the cheese.
  • 9 Serve with sour cream.