Stuffed Jacket Potatoes With Cheese And Bacon (Serves 4) - Breville Halo Instruction Booklet

Stuffed Jacket Potatoes with Cheese and Bacon (Serves 4)
• 8 small or 4 medium jacket potatoes, cleaned with the skins still on
• 200g of bacon rashers, trimmed and cut into strips
• 100g Emmental cheese, grated
• 2 shallots, diced
• 75ml milk
• 25g butter
• Salt and Pepper
• Worcestershire Sauce
• 2 tablespoons of flat leaf parsley
• 1 of oil
1. Remove the paddle from your Halo Health Fryer.
2. Prick the potatoes all over and add to the removable bowl along with the oil.
3. Cook for 55-60 minutes or until they are soft when they are squeezed. Once they are
finished remove the potatoes from your fryer. Carefully slice them in half lengthways.
Wear oven gloves and be careful not to tear the skin. Set to one side to cool then fit
the paddle into your Halo Health Fryer.
4. Add the bacon, shallots and a dash of oil and cook for 10 mins or until cooked and
golden in colour.
5. Meanwhile, wearing oven gloves remove the potato from the skins using a
tablespoon and add to a large mixing bowl. Set the potato skins to one side.
6. Add the milk, butter and ¾ of the cheese to the bowl and season to taste. Use a fork
to mash it together until it is smooth. Then add the bacon and onions and carefully
stir in.
7. Spoon the mixture back into the potato skins and sprinkle with the remaining cheese
and a dash of Worcestershire sauce.
8. Remove the paddle from your Halo Health Fryer then gently place the potatoes back
into the bowl and cook for a further 10 minutes until the cheese turns crispy and
golden.
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