Bonfire Night is that special time when you light up the night with good friends and a scrumptious baked potato. This yogurt-based baked potato recipe is super creamy and delicious, making it the perfect meal for a chilly autumn night.
Ingredients
- 4 x Medium Baking Potatoes
- 1 x 450g Llaeth Y Llan Natural Yogurt
- 10g Butter
- Olive Oil
- 1 x Large Onion
- 6 x Rashes of Smoked Streaky Bacon
- 200g Grated Cheddar Cheese
- Sea Salt & Black Pepper
- Chopped Parsley
Instructions
- Preheat oven to 180C/Gas Mark 6
- Pierce the potatoes with a fork several times
- Rub the potatoes with oil, sea salt and black pepper. Arrange on a baking tray and bake in the oven for about an hour or until the potato skins are crisp and completely tender when prodded.
- Finely dice the onion and then dice the streaky bacon into small pieces.
- Heat 1 tbsp of olive oil in a frying pan, add the onion and bacon pieces, gently cooking for about 10 – 15 mins or until softened and golden brown. Remove from the pan and place on kitchen paper.
- Halve each potato lengthways then scoop out the potato into a bowl leaving the skins.
- In the bowl with the potato, mash with butter and natural yogurt, then add the onion and bacon. Add half the cheese and parsley too then mix.
- Spoon the mixture back into the potato skins and transfer to the baking tray. Sprinkle over the remaining cheese and place back into the oven for 5-10mins, or until the cheese has melted and golden.
Tip
- Add some chili sauce to the top to spice things up on a cold night!
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