Carb loading at its best topped with crispy bacon.
3 rashers of Re & Sons quality Bacon
4 large russet potatoes, skin on
Oil, Salt for seasoning
Topping: Sour Cream, fresh Chives, freshly ground Pepper
Preheat oven to 200°C.
Prepare your potatoes. Scrub well and
pat dry. Prick small holes into the potato. Season with good quality salt and drizzle
oil over potatoes.
Fry until crispy. Set aside on paper towel.
Place potatoes into preheated oven. Bake
until potato skins are crisp and puffy (approx 1 hour). You should be able to
easily pierce potatoes with a fork when ready.
potatoes out of the oven and slice top to reveal fluffy centre. Load with
cooked bacon, sour cream and chives.