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  • 500 g potatoes
  • 3 to 5 garlic cloves, thinly sliced
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • salt and fresh black pepper
  • fresh chives, diced
  • bacon, cut into large chunks
  • 1 cup shredded cheese of your choice
  • sour cream

Preheat oven to 400°F/200ºC.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to fan “out” it’s time to make the magic happen.
Carefully slip a hunk of bacon into each slit of the potato and continue to cook.
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese.
Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Transfer to a platter and top with Herbed Sour Cream and chives.

  • Herbed Sour Cream:
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley leaves
  • kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season to taste, and refrigerate until use.

Resep en foto: Elzeth Kotze Wilson

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