Ingredients
2 lb russet potato
180 gram bacon
1 L milk
1 pinch salt
1 pinch black pepper
6 scallions
3 tbsp butter
100 gram cheddar cheese
½ cup sour cream
2 clove garlic
1 tsp cooking spray (pam)
Directions
Step 1
Wash the potatoes then peel them and reserve the skins and dice the potatoes
2 lb russet potato
Step 2
Melt 3 tbsp of butter in a large pot then slice the the light part of the scallions ( mid length to ends) and saute in the pot for 2 minutes
6 scallions
3 tbsp butter
Step 3
Add 2 roughly chopped cloves of garlic and fry for a minute then add the potatoes and the milk and bring to a boil
1 L milk
2 clove garlic
2 lb russet potato
Step 4
Season the potatoes with salt and pepper then simmer for 15-20 minutes or until fork tender
1 pinch salt
1 pinch black pepper
Step 5
Line the bottom of a baking tray with the potato skins then sprinkle with salt and pepper and spray a little oil then put the grill on top with the bacon and roast in the oven for 12-15 minutes at 200 c ( the idea is the fat from the bacon drips onto the crispy potato skins adding more flavor and natural fat )
180 gram bacon
1 pinch salt
1 pinch black pepper
1 tsp cooking spray (pam)
Step 6
When the potatoes are cooked blend with a stick blender leaving some chunks in there then stir in the sour cream and cheese add more salt and pepper to taste
100 gram cheddar cheese
½ cup sour cream
Step 7
Add the soup to a bowl with some more cheddar grated on top some bacon bits crispy potato skins sour cream and the top parts of the scallions and enjoy