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Baked Pink Fir Apple Potato Cream Cheese Spinach Smoked Bacon And Parmesan

Baked Pink Fir Apple Potato, Cream Cheese, Spinach, Smoked Bacon and Parmesan by Keith Boyle

Baked Pink Fir Apple Potato, Cream Cheese, Spinach, Smoked Bacon and Parmesan by Keith Boyle

Baked pink fir apple potato, cream cheese, spinach, smoked bacon and parmesan.

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Ingredients

  • 8-10 Pink Fir Apple Potatoes

  • 1 Small Bag of Spinach

  • 1 tub Philadelphia Cream Cheese

  • 1 Pack Smoked Bacon Rashers

  • 100g Parmesan Cheese

  • Course

    Course

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

  1. Wash and Scrub the pink fir apple potato.
  2. Place each potato inside a piece of tinfoil, lightly drizzle with olive oil and salt.
  3. Bake at 180 degrees Celsius for approx. 30 mins, it might need a little longer depending on size.
  4. Meanwhile, under a hot grill cook the bacon rashers until crisp, let to cool and chop fine.
  5. Fill a small pot with some salted water, brig to the boil and blanch the spinach for 5 seconds. Using a slotted spoon remove into iced water then remove and dry fully.
  6. In a mixing bowl mix together the cream cheese, spinach and finely chopped bacon.
  7. When the potatoes are cooked, carefully remove from the tinfoil and let to cool slightly.
  8. Once cooled, make one incision down the centre , fill with cream cheese filling, top with parmesan and place back into the oven until golden brown.
  9. Serve immediately as a snack or with some salad as a light lunch

Method

  1. Wash and Scrub the pink fir apple potato.
  2. Place each potato inside a piece of tinfoil, lightly drizzle with olive oil and salt.
  3. Bake at 180 degrees Celsius for approx. 30 mins, it might need a little longer depending on size.
  4. Meanwhile, under a hot grill cook the bacon rashers until crisp, let to cool and chop fine.
  5. Fill a small pot with some salted water, brig to the boil and blanch the spinach for 5 seconds. Using a slotted spoon remove into iced water then remove and dry fully.
  6. In a mixing bowl mix together the cream cheese, spinach and finely chopped bacon.
  7. When the potatoes are cooked, carefully remove from the tinfoil and let to cool slightly.
  8. Once cooled, make one incision down the centre , fill with cream cheese filling, top with parmesan and place back into the oven until golden brown.
  9. Serve immediately as a snack or with some salad as a light lunch

Used in this Recipe

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • J. Crowe & Sons Dry Cure Smoked Back Rashers 200g

    J. Crowe & Sons Dry Cure Smoked Back Rashers 200g

    €3.99

  • J. Crowe & Sons Dry Cure Smoked Streaky Rashers 200g

    J. Crowe & Sons Dry Cure Smoked Streaky Rashers 200g

    €3.29

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