Method – Oven or Closed Gas Grill

  • 4 large potatoes
  • Cover in canola oil and flake salt – lots of salt
  • Bake at 210 for 60min or till crispy and done
  • Once done cut in half, remove inners into bowl – careful, spuds are a tad hot by now.
Crispy Bacon Stuffed Spuds1 | Meat Ranger | Gauteng 2
Crispy Bacon Stuffed Spuds1 | Meat Ranger | Gauteng 4

Add the following:

  • 1/2 cup milk
  • 1/3 cup butter
  • 1/4 cup sour cream
  • 1/3 cream cheese – smooth
  • Salt and pepper

Mix thoroughly and mash – then add 1 x cup of grated cheddar/Gouda cheese

  • 1 x Cup of fried chopped bacon – (keep another 1/2 cup for later)
  • 1 x Cup of fried mushrooms
  • 1/4 cup finely diced peppadews(hot)
  • 1/4 cup spring onions
  • 1 x tsp Smoked paprika

Spoon contents back into spud skins

Add a little more bacon, top it off with cheese and sprinkle some cayenne pepper.

Crispy Bacon Stuffed Spuds1 | Meat Ranger | Gauteng 3
Crispy Bacon Stuffed Spuds1 | Meat Ranger | Gauteng 5

Back in the oven – bake at 180 for another 15min.

Add some sour cream or peri peri sauce

Served with compulsory glass of Merlot and side salad.

Ranger Tip – To speed things up, one can par boil the potatos in water till 50% soft and then continue with the grilling process. Always use real butter.