Serve the crispy potato skins smothered with the cheesy bacon sauce and topped with a spoonful of salsa.
Crispy Potato Skins with Bacon & Cheese Sauce and Spring Onion Salsa
Ingredients
- Bacon & Cheese Sauce
- 200g Eskort Bacon Cuts
- 1 large red onion, sliced
- 125ml (½ cup) leeks, chopped
- 15ml (1 tbsp) fresh thyme, chopped
- 1 clove garlic, chopped
- 45ml (3 tbsp) olive oil
- 500ml (2 cups) processed cheddar cheese
- 500ml (2 cups) milk
- Crispy Potato Skins
- 8 potatoes, skinned
- oil, for deep frying
- salt and pepper, to taste
- Spring Onion Salsa
- juice and zest of one lemon
- 30ml (2 tbsp) spring onion, sliced
- 5ml (½ tsp) black pepper
- 5ml (1 tsp) olive oil
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Processed cheddar cheese (lactose): Use dairy-free cheddar flavoured cheese.
- Milk (lactose): Use coconut milk or rice milk.
Method
- Bacon & Cheese Sauce
- Heat olive oil in a large saucepan over a moderate heat.
- Fry the leeks, red onion, thyme, bacon and garlic until the bacon is cooked.
- Pour in the milk and wait until it begins to steam.
- Add the cheese and lower the heat.
- Stir with a wooden spoon until the cheese has melted and a glossy sauce forms.
- Crispy Potato Skins
- Place a pot of oil over a high heat.
- Dry the potato skins with a kitchen towel before adding them to the oil.
- Fry the skins until golden brown and crispy.
- Season the skins with salt and pepper.
- Spring Onion Salsa
- Combine all the ingredients in a small bowl and refrigerate until serving.
Serve
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