baby potatoes, halved and quartered if large
garlic, thinly sliced
sliced green onions, plus more for garnish
ground black pepper
cream, drizzlingLine a slow cooker with foil and spray with cooking spray. Add half the potatoes, 1 1/4 cups cheese, half the garlic, 1/3 of the cooked bacon, half the green onions, and half the paprika. Season with salt and pepper. Repeat.Cover and cook on high until potatoes are tender, 5 to 6 hours. (The bigger your potatoes, the longer they'll need.) About 20 to 30 minutes before serving, top with remaining cheese and bacon (this is your moment to make the potatoes look pretty!).Garnish with more green onions, drizzle with sour cream, and serve.
Cut off any ugly bits off the Potatoes (i. 4 Medium Sized Sweet Potatoes. e the very ends). Lightly coat them with Olive Oil & Salt and pop in the oven at 200c for 45mins, until golden/crispy on the outside and soft on the inside
Microwave your potatoes until soft, leave to cool slightly. 2 large baking potatoes. Now cut your potatoes in half and carefully scoop out the flesh without breaking the skin, pop the scooped potato into a bowl and add 3/4 of your rarebit mixture along with a pinch of black pepper and mix together. overfill slightly – they are meant to be loaded after all and divide the remaining 1/4 of the rarebit over the top, sprinkle with the leeks and place under a hot grill until they are bubbling and bronzed. Related 2 large baking potatoes
Baked leek and potatoesloaded with crispy bacon and melted cheese. My first thought was to do a leek and potato soup, as I knew we had a bag of potatoes in the cupboard, which would have been lovely, but I’ve eaten quite a lot of soup in the last few weeks and I fancied something a bit more substantial