Bacon and Bean, Cheesy Loaded Potato Skins with Paprika and Garlic Mayonnaise

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4 people
Meal course
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2 large
White potatoes
1 small nob
3 whole
Smoked bacon rashes
1 medium
White onion - peeled and finely chopped
200 g tin
Baked beans
50 grams
Mature cheddar cheese - grated
1 tbsp
1 Twist
Salt and pepper
1 .
For the mayo
1 small
Garlic clove - peeled and finely chopped
2 tbsp
Light mayonnaise
1/2 tsp
Cayenne pepper
1/2 tsp
1/2 tsp
1 pinch
Bacon and Bean, Cheesy Loaded Potato Skins with Paprika and Garlic Mayonnaise
  1. Preheat the oven to 200’C
  2. Bake the potatoes, depending on how much time you have. They are best rubbed in salt and olive oil and baked in the oven for about an hour and a half, but I started mine in the microwave and then cooked them for 20 minutes in the oven to get a crispy skin. The time will also depend on the size. Once cooked, cut the potato in half and once cooled, scoop out the middle, being careful not to tear the skin.
  3. In a frying pan, heat the small nob of butter and fry the onions and bacon until the onion is cooked and the bacon crispy. Add the baked beans and heat through for a couple of minutes.
  4. Mash the potato with a fork and stir in the beans and bacon mix, along with the mayonnaise, salt and pepper and most of the cheese (leaving a little behind to top the potatoes). Once the filling is well combined, stuff it back into the potatoes and then top with the remaining cheese.
  5. Put the potatoes back in the oven for 20-25 minutes, until they are golden crispy
  6. While the potatoes are cooking, mix together the ingredients for the paprika and garlic mayonnaise and steam some fresh vegetables.

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