6Bacon Rasherscut into strips and fried until crisp
1 and 1/2 cupsCheesegrated
1Avocadoa large one, smashed
2Spring Onionssliced
Chivessliced
1Coleslawa small tub of your favourite one
1Sour Cream
Nutrition Information
Qty per 452g serve
Qty per 100g
Energy
787.52kcalcal
174.09528020338kcalcal
Protein
50.4375gg
11.150105007185gg
Fat (total)
43.0675gg
9.5208356361225gg
- saturated
17.28gg
3.8200508455842gg
Carbohydrate
51.44gg
11.371725433845gg
- sugars
4.0525gg
0.89587708632696gg
Dietary Fibre
8.2125gg
1.8155189565602gg
Sodium
2730.1625mgmg
603.55090085111mgmg
Nutritional information does not include the following ingredients: coleslaw, sour cream
Please Note - Nutritional information is provided as a guide only and may not be accurate.
They may look like a hot mess, but these fully-loaded baked potatoes will blow your mind – in the best way possible!
They are loaded with absolute goodness!
To make these potatoes extra special use a sharp aged cheddar cheese.
If you have an open fire going, or a coal weber or BBQ, par-boil the potatoes for 15 minutes, dry thoroughly and wrap in foil and place in the coals of the fire. Not too close to the flames.
Method
Preheat oven to 140°C
Cut 8 sheets of foil about 30cm x 30 cm. Make 4 piles of 2 sheets and place a potato on each one.
Rub with olive oil and season with salt and pepper.
Wrap the potatoes tightly and place in the oven for two hours or until tender when a skewer is inserted.
Unwrap the potatoes and place on serving plates.
Top with cheese and crispy bacon. You can melt the cheese in the oven at this point if you want to.
Dollop over avocado and sour cream, throw over spring onion and chives and serve with coleslaw.
About Author
Raquel Neofit
Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.
