BLT Potato skins

Potato skins are given a fun twist with an added savoury egg custard and salsa.

Preparation time : 40 min Cooking time : 1 hour 30 min Servings : 4
  • 5 ml olive oil
  • 4 medium potatoes
  • 100 g bacon - diced
  • 1 cloves garlic - finely chopped
  • 1 spring onion - chopped
  • 100 g cheddar cheese - grated
  • 4 large eggs
  • 60 ml cream
  • 45 ml Parmesan - finely grated
  • salt - to taste
  • pepper - to taste
  • 125 ml cocktail tomatoes - quartered
  • 1/2 medium red onion - finely chopped
  • 50 g lettuce - shredded
  • 1 green chili - deseeded and finely chopped (optional)
  • salt - to taste
  • pepper - to taste
  • 125 ml sour cream - to serve

For the potato skins, pre heat the oven to 200°C. Prick the potatoes several times with a fork and place in a baking dish. Bake for 50-60 minutes until tender.  Allow the potatoes to cool, 15 minutes. Turn the oven down to 170°C. Slice each potato in half, lengthwise, and scoop out the potato flesh while leaving the rim in tact. Store the potato flesh for another use at a later time. Arrange the potato halves in a baking dish.

Combine the cooked bacon, garlic, spring onions and cheese. Divide the mixture between the potatoes. Whisk the eggs, cream and Parmesan together and season with a pinch of salt and pepper. Gently pour the egg mixture over the filled potatoes until fully filled. Bake for 20-30 minutes until the custard has set and the potato skins are golden.  

For the salsa, combine all of the ingredients and season to taste. To serve, top each potato skin with a dollop of sour cream and add some salsa on top. Serve the potato skins with Windhoek beer.


TIP: For a creamier salsa, stir in 1 small chopped avocado.

In partnership with Windhoek.