Potato skins of 4 peeled large potatoes
Willow Creek’s Parmesan infused olive oil
Oryx Desert Salt, coarse, & freshly ground pepper
4 rashers streaky bacon
Sour Cream & Chive Dip
½ c (125 ml) sour cream
3 T (45 ml) chopped chives
Preheat the oven to 200°C.
Place potato skins of a greased baking tray (make sure they are patted dry).
Drizzle with olive oil and season well.
Place bacon onto a separate roasting tray.
Pop both trays in the oven and roast for +- 20 minutes until skins and bacon are crispy.
Finely chop the bacon into “crumbs”.
To serve: Sprinkle with bacon and dunk into sour cream sauce!
For more potato love, read my latest article, “6 genius potato recipes“, for Food24.
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a well known food consultant, food writer, recipe developer, food ambassador and teacher. Her website http://bitsofcarey.co.za is well worth a visit.