Bacon and mustard baked potatoes
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Time to make:
$1.35 per serve
(at time of publication)
Full ingredients list:
- 4 x 200g Coliban potatoes
- 125g 97% fat-free bacon rashers, rind removed, finely chopped
- 4 tablespoons skim milk
- 2 teaspoons Dijon mustard
- 2 tablespoons reduced-fat dairy spread
- 3 hard-boiled eggs, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180Â°C. Pierce potatoes with a fork and microwave on high for 10-12 minutes. Cut tops off potatoes and scoop out flesh, leaving a 1/2cm shell.
Step 2 Heat a non-stick frying pan over high heat. Add bacon and cook for 3-4 minutes until crispy. Drain on paper towel.
Step 3 Place cooked potato flesh, milk, mustard and dairy spread into a bowl and stir until milk is well incorporated. Add eggs and half the bacon and stir until just combined. Season with pepper.
Step 4 Spoon bacon into potatoes and cook in oven for 5 minutes or until warmed through.Top with remaining bacon to serve.
About this recipe
First published: August 2008