I went to a potluck la few weeks ago and decided to make these for one of my dishes. It’s growing cold and I thought these would be just the ticket to keep everyone nice and warm. Thanks to dear old Costco and their giant sized portions of everything, I had plenty of cream cheese and bacon in the fridge. I threw in a little cheddar and some spring onions for good measure and had a nice tasty little treat on my hands. They were so nice I made them again just for us the next day.
1kg of potatoes
3 or 4 rashers of bacon
200g of cream cheese
150g of grated cheddar (or any hard cheese you have)
6 spring onions
1 tablespoon of ranch mix or onion powder
1 teaspoon of mixed herbs
1 teaspoon of garlic powder.
A pinch of salt and pepper
1. Score a line in the top of the potatoes and bake them in the oven for about an hour at 190 degrees Celsius. Korean potatoes are generally pretty damn small so an hour should be ample time. If you are using big baking potatoes from home then you could go up to two hours.
2. When the potatoes are cool enough to handle, cut them in half length ways and scoop out all the potato in the middle and put it in a mixing bowl so only the skins remain.
3. Add the cream cheese to the scooped out potato and mix together. Add in the grated cheese, herbs, ranch mix, salt, and pepper to the bowl and combine.
4. Cut the bacon into small pieces then fry on a high heat until they are crispy. Then add into the cheese and potato mixture. Then cut or slice the spring onion into little pieces and stir into the mixture too.
5. Spoon the cheese and potato mixture back into the potato skins until they are all full. You will find that it all fits nicely despite the extra ingredients you added.
6. Put the potatoes back into the oven for another 15 minutes at 200 degrees Celsius to give them a nice crispy topping and enjoy. Voilà the unhealthy way to enjoy potatoes.