• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 6 large potatoes
  • Topping:
  • 2 rashers bacon, chopped
  • 1/2 red capsicum, sliced thinly
  • 1 avocado, diced
  • 125ml whipping cream, well chilled
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1-2 drops Tabasco sauce


  1. To bake potatoes: Preheat oven to 210 ºC. Scrub potatoes well. Pierce skin in several places with a fork or satay skewer. Brush potatoes with oil and sprinkle a dash of salt and pepper to taste.
  2. Bake for one hour. During baking, keep brushing with oil until potatoes are tender. Serve with topping.
  3. To make topping: heat oil in a pan and stir-fry bacon until crisp. Drain on absorbent paper.
  4. Put chilled cream in a chilled bowl and whisk until light and fluffy. Beat in lemon juice, salt, pepper and tabasco sauce. Add in avocado. Chill sauce well.
  5. Divide sauce mixture between the potatoes and top with bacon and capsicum. Serve immediately.

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