Crispy Potato Skins with Bacon & Cheese Sauce and Spring Onion Salsa

Prep Time


Cook Time


Total Time





  • 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.


  • 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 the crispy potato skins smothered with the cheesy bacon sauce and topped with a spoonful of salsa.