Ingredients
- 2.5kg Agria potatoes, washed
- 2 tablespoons olive oil
- ½ cup mayo
- ½ cup sour cream
- 3 tablespoons chipotle sauce
- 250g bacon, cut into thin strips
- Chives, chopped
Method:
Pre-heat the oven to 180°C. Cut the potatoes into wedges then using a paring knife remove most of the potato flesh. Reserve this flesh as you can use it to make chips or even boil for mashed potato.Divide the potato skins between two baking trays and drizzle with the olive oil. Bake for 45 minutes then turn up the heat to 200°C fan bake and bake until golden brown and crunchy. Remove from the oven, season with sea salt and arrange on a large serving platter.
Cook the bacon bits in a heavy-bottomed frying pan until crispy. Remove from the heat and let the fat drain away from the bacon bits by putting a chopping board under one side of the pan.
Mix the ingredients for the chipotle mayo together then dollop this onto the potato skins. Dollop on the chipotle mayo then scatter over the bacon and chives then serve.
