Crispy Potato Skins with Bacon Crumbs – Carey Boucher Erasmus

Carey Boucher Erasmus's Crispy Potato Skins with Bacon Crumbs, Sour Cream & Chive Dip

Carey Boucher Erasmus’s Crispy Potato Skins with Bacon Crumbs, Sour Cream & Chive Dip

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

Steenberg Sparkling Sauvignon Blanc 2014

Steenberg Sparkling Sauvignon Blanc 2014

Carey Boucher Erasmus

Carey Boucher Erasmus

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.

 

 

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September 11th, 2014|Categories: Recipes|Tags: , , |