CHEESY GARLIC BAKED POTATOES
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, recipe follows**
Preheat oven to 400°F/200°C.
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 like so 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.
Bron en foto: Elzeth Kotze Wilson
