Potato Skins with Bacon & Savoy - Blas Y Tir
Perfect for a quick mid-week meal, these Potato Skins with Bacon & Savoy are great for using up leftover jacket potatoes.
Ingredients
- 4 Blas y Tir Potatoes, cooked as jacket potatoes
- 3 Large Blas y Tir Savoy Cabbage leaves, centre vein cut out
- 100 g Grated Cheese
- 4 Slices of Bacon, diced
- 30ml Double Cream or Butter
- Ground Black Pepper, for seasoning
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