Ingredients
8 russet potato
3 tbsp olive oil
1 tsp chili salt
3 tbsp butter
3 clove garlic
1 tbsp olive oil
¼ cup fresh parsley
100 gram cheddar cheese
100 gram cream cheese
4 bacon
1 pinch salt
1 sprinkle black pepper
1 scallions
1 green chili
1 red chili pepper
8 tbsp sour cream
Directions
Step 1
Wash the potatoes then place on two wooden spoons or two chopsticks and begin slicing slits from one end to the other . Be careful not to cut all the way through thats why the sticks will help
8 russet potato
Step 2
Brush the Potatoes with olive oil and rub chilli salt on each one
1 tsp chili salt
Step 3
Bake the potatoes in a 200 c fan pre heated oven for 20 minutes
Step 4
Melt butter olive oil garlic and parsley in a pan then cook 1 minute to infuse the flavours
3 tbsp butter
3 clove garlic
1 tbsp olive oil
¼ cup fresh parsley
Step 5
After 20 minutes brush the potatoes with the garlic parsley butter then put back in the oven for 10 minutes
Step 6
Add cheddar cheese cream cheese chopped bacon sliced red chilli green chilli salt and pepper to a bowl and mix
4 bacon
1 pinch salt
100 gram cheddar cheese
100 gram cream cheese
1 sprinkle black pepper
1 green chili
1 red chili pepper
Step 7
Brush the Potatoes with the garlic butter again then top with the creamy cheese and bacon mixture and bake until the top has melted and the potatoes are cooked through ( approx 15 mins depending on the size of your potatoes)
Step 8
Serve each potato with sour cream and sliced green onions on top
8 tbsp sour cream
1 scallions
