Phoenix Loaded Potato Skins

Ingredients

• 4 large potatoes
• 2 tbsp cooking oil
• Salt and black pepper, to taste
• 200 g bacon, diced
• 1½ cups grated cheddar cheese
• 3 spring onions, finely sliced
• ½ cup sour cream
• 3 tbsp BlixSam Phoenix Piri-Piri Sauce
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• Fresh parsley or spring onion, for garnish

Method

1. Heat the oven to 200°C. Prick the potatoes and bake for 40–50 minutes until tender. Allow them to cool slightly.
2. Cut each potato lengthways and carefully scoop out most of the flesh, leaving about a 1 cm layer inside the skin.
3. Brush the skins inside and out with oil, season with salt and pepper, and place cut-side down on a baking tray. Bake for 8–10 minutes, turn over and bake another 5 minutes until crisp.
4. Fry the bacon until golden and crispy.
5. Fill each potato skin with bacon, grated cheddar and some spring onion. Return to the oven for 5–8 minutes, until the cheese is bubbling.
6. Mix the sour cream, mayonnaise, lemon juice and Phoenix Piri-Piri Sauce until smooth.
7. Spoon or drizzle the creamy Phoenix sauce generously over the hot potato skins. Finish with spring onion or parsley.

🔥 Phoenix Tip