2 – 4 slices streaky rashers, fried until crisp and cut into strips
4 tsp any
Folláin Relish
Cooking Instructions
Pre heat the oven to 220ºC
Scrub potatoes and dry in advance for extra crispiness. Prick the potato
skins in several places, and then rub skins in olive oil and a little salt. Bake in
the oven for around 50 minutes to 1 hour, though very large potatoes can
take up to 1 ½hours. To test if they are done push a skewer through the
thickest part of the flesh. When the potatoes are cooked, take out and cool.
Half the potatoes scoop out the flesh and mash with the,
grated cheese, diced onions and crispy bacon. Taste and season with
freshly ground black pepper. Divide the mixture between the potato skins
and refill. You can prepare this dish in advance and reheat at a later time if
you wish. To heat, simply pop the potatoes back into the oven for around 30
minutes or until the top of the potato is golden brown. Serve with some more Folláin Relish on the side for dipping.
