- 15 minutes
- 60 minutes
|4 large white potatoes|
|200g bacon, diced|
|150g Liddells Lactose Free Tasty Cheese grated|
|50g Liddells Lactose Free Shredded Parmesan Cheese|
|⅓ cup Liddells Lactose Free Milk (any variety)|
|2 tbs fresh chives, finely diced|
|2 garlic cloves, minced|
|1 onion, finely diced|
|1 tbs extra virgin olive oil|
|1 tsp salt|
Preheat oven to 200C.
Wash the potatoes and chop in half. Place into a large pot, cover with water and boil over stove top for 20-30mins or until soft (cooking time dependant on size of potatoes).
The potatoes will be ready when you can easily pierce them with a fork.
While the potatoes are cooking, heat the oil in a non-stick pan and cook the onion and garlic until soft and translucent.
Add bacon and cook until golden brown. Remove from heat
Once the potatoes are cooked, drain them and allow them to cool slightly. When you can comfortably handle the potatoes, scoop the centres out into a large mixture bowl and place the potato skins onto a baking tray.
Mash the potatoes using a fork, adding the milk and salt, until smooth and creamy.
Add the cooked bacon, onion and garlic to the bowl, followed by the parmesan cheese and chives, and mix until combined. Spoon mixture into the potato skins, then top with tasty cheese.
Bake in the oven for 25-30mins or until the cheese is melted and golden.