Potato & Cheesy Topping

Serves 4

Ingredients:
1kg large, evenly shaped potatoes, Pontiac or Desiree
10g butter, melted
freshly ground black pepper
1/4 teaspoon dill or caraway seeds
2 rashers lean bacon
125g cheddar cheese, grated

Method:
Preheat oven to 180 degrees C. Wash potatoes and cut length-wise into quarters. Using a small, sharp knife, carefully cut the potato flesh away from the skin, leaving a 'shell' no thicker than 1 cm. Use potato flesh for potato soup or creamy mashed potatoes.

Brush inside the potato 'shells' with melted butter. Sprinkle with pepper, dill or caraway seeds.

Place potato skins on a lightly greased baking tray and bake for 45 minutes.

Meanwhile, grill bacon until cooked, drain on paper towels. Trim all fat from bacon and chop finely.

Sprinkle grated cheese over potato skins, dividing evenly. Bake in oven for 10 minutes, then sprinkle bacon over and bake for a further 5 minutes or until cheese is golden and puffed. Serve hot with drinks or a tasty snack.

Per Serving:
Calories 471 / kJ 1970 / Carbohydrates 33 g / Fibre 4 g / Protein 20 g / Sodium 531 mg / Fat 29 g / Cholesterol 81 mg