Notes
Phoenix Loaded Potato Skins
Crispy potato skins packed with smoky bacon and melted cheese, finished with a creamy BlixSam Phoenix Piri-Piri drizzle. Perfect as a braai snack, starter or game-day platter. Serves: 4Prep: 15 minutes
Cook: 50–60 minutes
Ingredients
- 4 large potatoes
- 2 tbsp cooking oil
- Salt and black pepper, to taste
- 200 g bacon, diced
- 1½ cups grated cheddar cheese
- 3 spring onions, finely sliced
- ½ cup sour cream
- 3 tbsp BlixSam Phoenix Piri-Piri Sauce
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- Fresh parsley or spring onion, for garnish
Method
- Heat the oven to 200°C. Prick the potatoes and bake for 40–50 minutes until tender. Allow them to cool slightly.
- Cut each potato lengthways and carefully scoop out most of the flesh, leaving about a 1 cm layer inside the skin.
- Brush the skins inside and out with oil, season with salt and pepper, and place cut-side down on a baking tray. Bake for 8–10 minutes, turn over and bake another 5 minutes until crisp.
- Fry the bacon until golden and crispy.
- Fill each potato skin with bacon, grated cheddar and some spring onion. Return to the oven for 5–8 minutes, until the cheese is bubbling.
- Mix the sour cream, mayonnaise, lemon juice and Phoenix Piri-Piri Sauce until smooth.
- Spoon or drizzle the creamy Phoenix sauce generously over the hot potato skins. Finish with spring onion or parsley.