Yield: 1 Servings
|¼ teaspoon||French mustard|
|1 tablespoon||Soured cream|
|Salt & pepper|
Scrub potatoes well; dry well. Place on baking tray, bake in moderate oven for 60 minutes or until potatoes are tender. With serrated knife carefully cut top off each potato. Scoop potato out with small spoon, leaving 5mm (¼ inch) of potato inside to form shell. Push scooped out potato through sieve. Add soured cream, mayonnaise, salt, pepper, mustard & egg yolk; mix well. Fill potato mixture back into potato shells. Spoon melted butter over the potatoes. Place potatoes on oven tray, bake in moderate oven 20 minutes or until heated through. Remove rind from bacon, chop finely. Place into pan, stir over heat until heated through. Remove rind from bacon, chop finely.
Place into pan, stir over heat until bacon is crisp; drain. Spoon bacon on top of each potato.
Doreen Randal Phone 06 343 9692 New Zealand