Bacon-Stuffed Jacket Potatoes

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1pcs diced bacon
• 10g Aussie barbecue seasoning
• 50g aioli mayonnaise
• 50g baby spinach leaves
• 15ml olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Soften potatoes
   Put the unpeeled potatoes in a microwave-safe dish (see Kitchen hack). Prick all over with a fork, then microwave, turning halfway, for 18 mins or until tender. Allow to cool slightly.
2. Step 2 — Cook bacon
   Meanwhile, line an oven tray with foil. Finely chop the onion. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion and bacon, stirring, for 5-6 mins until the onion is soft and the bacon is crisp. Remove the pan from the heat. Preheat the grill to high.
3. Step 3 — Make filling
   Halve the potatoes lengthwise. Scoop out the flesh with a spoon, being careful not to pierce the skin (the potatoes will be hot – use a clean tea towel to hold them). Add the potato flesh, barbecue seasoning and half the aioli to the bacon mixture in the pan and stir to combine. Taste, then season with salt and pepper.
4. Step 4 — Grill stuffed potatoes
   Put the potato skins on the lined tray, cut-side up. Fill with the bacon mixture and grill for 4-5 mins until golden and crispy.
5. Step 5 — Serve up
   Combine 1 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Divide the stuffed potatoes and spinach among plates and serve with the remaining aioli. Enjoy!
6. Step 6 — Kitchen hack
   Microwaving potatoes is a great way to speed up the cooking process. If you don't have a microwave, cook the potatoes in a saucepan of boiling water until tender, then drain.

Allergens

Sulfit, Eier