A filling meal for a family of four, that won’t leave your pockets empty
Cost per person: $1.75
4 medium to large white potatoes
2 rashers middle or back bacon
2tbsp sour cream
2 cloves garlic (optional)
Salt and pepper to taste
Pre-heat oven to 220c. Wash the potatoes and brush the outside in oil. Place on a baking tray in the heated oven for 45 minutes to one hour. They’re done when the skins are crispy and you can put a skewer through the middle easily.
Chop the onion, garlic and bacon into small pieces. Place the onion in a frying pan on a medium heat until brown. Add the garlic and bacon and fry until the bacon bits are dark red and/or crispy.
Cut each cooked potato in half and scoop out the insides. Don’t go too close to the skin as you don’t want your potato skin ‘boats’ to fall apart. Place the scooped out potato into a bowl and add the margarine and all but a tablespoon of the cooked onion, garlic and bacon mixture. Add salt and pepper to taste.
Using a fork, mix the potato, bacon, onion, garlic and margarine until you have a creamy mixture with the ingredients evenly spread through the potatoe. Then take a large spoon and scoop the potato back into the boats.
Place under a preheated grill for a few minutes until brown. Place on a plate and add a dollop of sour cream on top of each boat. Sprinkle with the reminder of the onion, garlic and bacon mixture.
Serve with lettuce for a filling, healthy meal.