Brunch Filled Potato Skins Wrapped in Bacon

My last post was quite a healthy one, so to address the balance, here are my Brunch Filled Potato Skins.  If you want some food to help you get over a Saturday night, look no further!

This recipe combines all the usual suspects of a Great British fry up, but served in a potato skin – and of course with added cheese.  You can make the night before and leave covered in the fridge for an easy hangover cure on a Sunday morning.  Serve with lashings of red sauce and a strong cup of tea.

IMG_2871

Serves 2 for a big brunch or 4 for a normal brunch!

  • 2 baking potatoes
  • 4 pork sausages
  • 150g mushrooms (finely chopped)
  • 2 eggs
  • 100g cream cheese
  • 100g strong grated cheddar
  • 4 spring onions (finely sliced)
  • 3tbsp wholegrain mustard
  • 1/2 tbsp finely chopped chilli
  • salt and pepper

Pre-heat the oven to 220º.  Rub the potatoes in a little oil, sprinkle with salt and put in the oven for 1 – 1 1/2 hours until crispy on the outside.  Leave to one side to cool. Keep the oven at 220º.

In a frying pan, cook the sausages through.  Leave to one side.  In the same pan, fry the mushrooms for about 10 minutes until golden brown.

Cut the potatoes lengthways, and scoop out the insides into a large bowl.  You want to leave a thin layer of potato on the skins so they keep their shape.  To the flesh, add the eggs and cream cheese, beat together well with a fork until you get a creamy consistency.

Cut the sausages into small chunks and add to the bowl along with the mushrooms, cheddar, onions, mustard and chilli.  Give it another good mix and add a few good pinches of salt and pepper to season.

Spoon the mixture back into the potato skins – fill them right up!  Then wrap two pieces of bacon around each potato half.  Put back in the oven for around 30mins until the bacon is crispy.

Hangover be gone!

IMG_2874

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Leave a Comment

Your email address will not be published. Required fields are marked *

*