Leek, Bacon, and Cheese Baked Potato (HC) (Copy)
Ingredients
1 medium baking potato (approx. 170g)
2 slices of bacon
1 tsp olive oil
1/4 leek, trimmed, cleaned, and thinly sliced
1 tbsp Greek yoghurt
30g cheese, grated
Pepper, to taste
Instructions:
For the Potato:
Wash the potato thoroughly under running water to remove any dirt.
Pat dry with a towel.
Pierce the potato several times with a fork to allow steam to escape during cooking.
Air Frying:
Preheat your air fryer to 200°C.
Place the potato in the air fryer basket
Cook for 35-40 minutes, flipping halfway through the cooking time.
Check for doneness by inserting a fork or knife into the centre of a potato; it should be tender all the way through.
Once cooked, remove the potato from the air fryer.
Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.
Baking:
Preheat your oven 200°C.
Pierce potato several times with a fork.
Place the potato directly on the oven rack or on a baking sheet lined with foil or parchment paper.
Bake for 45-60 minutes, depending on the size of the potato. Flip halfway through baking to ensure even cooking.
The potato is done when it is tender all the way through and the skin is crispy.
For the filling:
Preheat the grill to medium-high heat.
Grill the bacon slices until they are crispy, about 3-4 minutes per side.
Remove from the grill and place on a paper towel to drain excess fat.
Once cooled, chop the bacon into small pieces.
In a medium skillet, heat the olive oil over medium heat.
Add the leek and cook, stirring occasionally, until the leek is soft and translucent, about 5-7 minutes.
Remove from heat and let cool slightly.
In a medium bowl, combine the cooked leeks, chopped bacon, plain Greek yoghurt, and cheese.
Mix until well combined.
Season with pepper to taste.
Add filling into the baked potato, serve and enjoy!
