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Program: Top and bottom heater with fan
Pre heat temp: 220°C
Pre heat time: 10 mins
Cook temp: 220°C
Cook time: 15 mins
Ingredients:
- 2 tsp olive oil
- 4 large potatoes
- 500 gms salt (for salt bed)
- 200 ml soured cream
- 50 g cheddar, grated
- 4 crispy chicken bacon, chopped
- 4 spring onions, thinly sliced
- Aluminum foil for wrapping
Preparation:
- Pre heat the oven to 220°C. Rub the olive oil, salt to taste, over the potatoes wrap the potatoes with foil paper and put on the 3rd shelf of the oven. Bake for 45 mins.
- Cut a cross on top of each potato, peel the foil slightly, squeeze the sides, and add the soured cream.
- Top with grated cheddar, crispy chicken bacon, and chopped spring onions.
