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Loaded Roast Potatoes
Description
Filled with onions, juicy peppers, crispy bacon and cream cheese, and then topped with melted cheddar, you’re in for a treat with our loaded roast potatoes!
Directions
1. Preheat oven to 180 °C
2. Boil the potatoes until tender.
3. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell.
4. In a pan, heat the oil and fry up the onion, garlic and green pepper.
5. Add the pulp to the pan and mix together.
6. Sprinkle vegetable seasoning over the mix.
7. Remove the pan from the heat.
8. Add the cream cheese and bacon and mix it all together.
9. Spoon the mix into the potato shells.
10. Sprinkle grated cheddar cheese onto potatoes and bake for a few more minutes until the cheddar cheese has melted.
Tip - When scooping out the pulp, gently scoop out to avoid the potato skin from breaking.
Original recipe by Cooking with Zanele.
Ingredients
- 4 large potatoes
- 15 ml cooking oil
- 1 red onion; finely chopped
- 4 cloves garlic; minced
- 1 green pepper; finely chopped
- 15 ml salt & pepper
- 125 ml cream cheese
- 1 cup bacon; chopped and cooked
- Handful grated cheddar cheese