Ingredients
- 6 large potatoes
- 2 tablespoons olive oil, plus extra for drizzling over potatoes
- 3 onions, halved, sliced
- 225g streaky bacon, thinly sliced
- 1 x packet Green Meadows Angus Beef Sausages
- 1 cup grated cheese
- Sour cream to serve
- Chopped chives to serve
Method:
Pre-heat the oven to 180°C and line a baking tray with baking paper.Prick the potatoes all over using a fork then drizzle them with olive oil, rubbing it all over their skins. Season generously with sea salt then bake for 1 hour or until a skewer inserted into the potato goes in without resistance.
While the potatoes are cooking, heat 3 tablespoons of olive oil in heavy-bottomed frying pan, over a medium-high heat. Once hot, add in the onions and cook, stirring frequently until brown and caramelised. Remove from the pan and put into a bowl.
Return the pan to the heat and add in the bacon, cooking until crispy. Drain the fat from the bacon (we do this by putting a wooden spoon under one side of the pan, pushing the bacon to the highest edge then letting the fat drain away).
Heat a BBQ or grill plate, drizzle over a little olive oil then cook the sausages until just cooked through. Slice in two on the diagonal.
Once the potatoes have cooked through, remove from the oven (keep them on the tray) and cut a cross into the top of each one and squeeze open. Add a knob of butter into the top of each one, pushing down into the flesh. Next spoon in the bacon, followed by the onion, then arrange two pieces of sausage on top. Scatter over the cheese then put under the grill until golden and bubbly.
Once removed, dollop on the sour cream, then scatter over the chives and serve with any extra onions and a bowl of sour cream.
