芝士培根烤马铃薯

材料

褐皮淀粉马铃薯2个
培根4条，切成¼寸
奶油芝士½块
细香葱¼杯，切碎
盐和胡椒少许
切达干酪碎½杯

装饰料（可选）

酸奶油少许
切碎的细香葱少许
培根粒少许

做法

1 预热烤箱至190°C。
2 用叉子在马铃薯表面扎孔，然后用铝箔纸包起来，放在烤盘上，放进烤箱烤1小时15分钟至叉子可以轻松插进的程度。
3 与此同时把煎锅用中高火加热，加入培根煎香。在一个碗中混合奶油芝士、细香葱、煎好的培根、盐和胡椒。
4 把烤熟的马铃薯取出，小心打开包装避免烫伤，把马铃薯切半，从里面挖出2/3的马铃薯肉，小心保持马铃薯的完整，把挖出的马铃薯加入奶油芝士混合物中，一起捣成泥，混合均匀。
5 把混合物装回马铃薯中，撒上干酪后烤10分钟至干酪融化呈金黄色。
6 装饰后趁热享用即可。

Loaded Potatoes

Ingredients

2 russet potatoes
4 strips of bacon, sliced ¼ inch thick
½ block cream cheese
¼ cup chives, chopped
salt and pepper to taste
½ cup shredded cheddar

Garnishing (optional)

sour cream
chopped chives
bacon bits

Method

1 Preheat the oven at 190°C.
2 Pierce potatoes a few times with a fork and then wrap in foil. Place them on a baking sheet and bake for 1hr15mins, or until fork tender.
3 In the meantime, preheat a frying pan on medium high, and cook bacon. In a bowl, combine cream cheese, chives, bacon and salt and pepper.
4 When potatoes are ready, unwrap carefully as they will be very hot. Cut into half, scoop out 2/3 cup of potato from each side, keeping the skin whole. Add potato to cream cheese mixture and mash until combined.
5 Divide mixture in between potato bowls and sprinkle with cheese. Bake for an extra 10mins or until cheese is melted and golden.
6 Garnish and serve immediately.

食谱提供
Panasonic

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TEXT 若昕 PHOTOS Panasonic