Preparation: 10 minutes
Cooking: 35 minutes
Serves: 4
Cooking: 35 minutes
Serves: 4
Ingredients
4 medium brushed potatoes
4 rashers rindless bacon
1/4 cup mint leaves, roughly chopped
1 cup light sour cream
4 medium brushed potatoes
4 rashers rindless bacon
1/4 cup mint leaves, roughly chopped
1 cup light sour cream
How to make it?
Preheat a barbecue on high. Scrub potatoes clean. Wrap in aluminum foil. Place onto hot barbecue. Cover with barbecue. Cover with barbecue hood. Cook for 25-30 minutes or until tender. Remove from barbecue but don't unwrap.
Place bacon rashers onto hot barbecue hotplate and cook for 3 minutes on each side or until crips. Roughly chop bacon and place into bowl. Add mint leaves and sour cream. Stirr until well combined.
Remove potatoes from oil. Cut a cross on the top of each one. Squeeze potato up from the base so that inside is exposed. Spoon a dollops of bacon mixture on the top and serve.
You can roughly chop the potatoes and mix with bacon mixture and serves as a salad.
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