Loaded Potato Skins - Apron & Whisk

Ingredients

4-6 medium potatoes around 900-1000 g total Bintje or Charlotte
60 g bacon chopped
225 g minced beef or minced pork
½ small onion finely chopped
2 garlic cloves minced
1 tbsp mustard original
1 tbsp tomato paste
60 g shredded cheddar cheese
1 tbsp olive oil
30 g butter melted
½ tsp paprika
Salt and pepper to taste

For Garnish

chives or green onions
Aioli or sour cream

Instructions

Preheat your oven to 200°C /400°F.
Scrub the potatoes clean, then gently pierce them a few times with a fork. Bake the potatoes for about 50-60 minutes until tender. Let the potatoes cool for 15 minutes until they're cool enough to handle.
Cut the potatoes in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch of potato on the skin (save the scooped potato for mashed potatoes!).
In a small bowl, mix the melted butter, paprika, salt and pepper. Brush the potato skins with mixture all around. Place the potato skins on a baking sheet, skin side up, and bake for 15 minutes until crispy and golden.
Over medium heat, heat some olive in a skillet. Add the onions and sauté until soft, about 2-3 minutes. Stir in the garlic and let cook for another minute.
Add the bacon and let cook for few minutes, until it starts to brown. Add the minced meat and cook until browned and fully cooked, breaking it up as it cooks. Season with salt and pepper.
Mix in the mustard and tomato paste, let everything cook and emulsify for a few minutes, about 3 minutes. Remove from heat when ready.
As soon as the potato skins are crispy, turn them skin-side down.
Fill each potato skin with a generous helping of the meat mixture. Sprinkle on top the shredded cheddar cheese.
Bake the loaded potatoes skin for around 6 minutes, or until the cheese is all melted and bubbly.
Remove from the oven. Let cool slightly before serving. Top each loaded potato skin with a dollop of aioli and sprinkle with chives.