4 large potatoes (brushed clean)
2 tbsp olive oil
Sea salt
1 cup grated tasty cheese
200g bacon, cooked and chopped
2 spring onions, finely sliced
Sour cream
To Serve
Rhubarb Relish
Extra spring onion, to garnish (optional)
Method
Bake: Preheat the oven to 200°C (180°C fan). Rub the potatoes with olive oil and sprinkle generously with sea salt. Place directly on the oven rack and bake for 60–75 minutes, or until the skins are crisp and the centres are soft.
Fill: Slice each potato open and gently fluff the inside with a fork. Top with grated cheese and return to the oven for 2–3 minutes until melted.
Serve: Add the crispy bacon, a dollop of sour cream, sliced spring onions and a generous spoonful of Lana's Garden Rhubarb Relish. Serve immediately while hot.
The sweet and tangy flavour of our Rhubarb Relish pairs perfectly with crispy baked potatoes, melted cheese and smoky bacon—an easy meal the whole family will love.
