Ingredients
The following ingredients have 4 Servings
- 5 medium potatoes
- 1 red onion sliced in large wedges
- 4 garlic cloves sliced or minced
- 5 tbsp olive oil
- 1/2 bunch fresh parsley roughy chopped
- 1 tsp dried thyme
- 3/4 tsp creole seasoning
- 1 tsp salt or to taste
- 10 bacon rashers
- 5 tbsp sour cream
- 1 1/2 cups shredded mozzarella (shredded)
- ½ cup grated Parmesan (finely grated)
- 2 green onions (scallions) (sliced)
Instruction
- Make thin vertical slices in the potatoes, making sure not to cut all the way through. Use a pair of wooden chopsticks to keep potato in place while slicing, and to prevent from cutting all the way.
- Peel and roughly vertical slice the onion. Peel garlic and chop parsley.
- In a medium mixing bowl, add olive oil, dried thyme, creole seasoning, pepper, salt, parsley, onion and garlic. Mix well.
- Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices.
- Bake at 400 F / 200C / gas 6 for 1 hr (bigger potatoes may need an extra 10 mins or so).
- Potatoes must be crispy on the edges and easily pierced in the middle with a knife.
