Bacon Twice Baked, Stuffed Potatoes
4 small potatoes
4 carrots, chopped
½ leek, sliced
5 rashers (slices) of bacon, diced
1 spring onion (scallion) whites and greens
2 cloves, finely diced garlic
2 egg yolks
½ cup cottage cheese
¼ cup milk
1 tsp Italian herbs
½ tsp salt
½ tsp pepper
1 ½ tbsp butter, melted
Shredded mozzarella for sprinkling
- Wash the potatoes and bake at 190˚C (375˚F) for an hour or until cooked through. In the meantime boil the carrots and leek for about 15 minutes or until soft, dry fry the bacon and when almost crisp add the garlic and the scallions, for about another minute and then allow to cool.
- In a large bowl mix together the egg yolks, cottage cheese, milk, butter and seasonings, mash the carrots and leeks, then add to the cottage cheese mixture with the cooled bacon.
- Cut the potatoes in ½ and carefully scoop out the middle and mash with a fork, then add to the cottage cheese mixture and give it a good stir, spoon the mixture back into the potato skins. Sprinkle with the mozzarella and return to the oven, bake until the cheese has melted.