3 large potatoes (approximately 300g each)
3 tablespoons Soya Sunflower Oil (45ml)
Salt to taste
1 cup chopped bacon in small cubes (100g)
½ cup chopped chives
¼ cup ricotta cheese (50g)
½ cup grated mozzarella (50g)
Garden parsley to taste
1. Prick the potatoes with a fork. Sprinkle each potato with sunflower oil and a pinch of salt. Bake in the oven for 1 hour at 180°C or until golden brown.
2.
2. In a frying pan, brown the diced bacon until crispy. 3.
3. Make a cut by removing the side of the baked potato. With a spoon, remove the core of the potato, leaving a 1 cm border. Set it aside to make the filling.
4. In a bowl, add the potato cores, half the crispy bacon, half the spring onions, the curd cheese and adjust the salt. Mix until it becomes a puree.
5. Fill the potatoes with the mashed potato, place the mozzarella and the rest of the bacon on top and bake in the oven (180°C) to brown. 6. Finish the potatoes with the rest of the chives and parsley. Serve immediately.
