5 large floury potatoes, washed, scrubbed
2 tablespoons macadamia oil
175g bacon, finely diced
3 green onions, thinly sliced
½ cup macadamias, roasted, roughly chopped
75g blue cheese, crumbled
A big handful wild rocket
Sour cream to serve
Preheat oven to 200°C fan-forced. Brush each potato with half the macadamia oil, place on an oven tray and roast for 45 minutes to 1 hour or until tender. Set them aside until cool enough to handle.
Cut the potatoes into quarters keeping the skin intact. Scoop out the flesh leaving some around the edges to help keep their shape. (Freeze the scooped out potato for making mash or fish cakes).
In a large non-stick frying pan cook the bacon over a medium heat for about 5 minutes until golden and crispy, remove from the heat and add the green onions and half the macadamias.
Preheat the oven grill on a medium-high heat. Place the skins onto a baking tray, flesh side down, brush with the remaining macadamia oil and grill for 3 minutes or until crispy. Remove from the grill and spoon the bacon, onion and macadamia mix into the skins. Add the remaining macadamias and top with the blue cheese. Grill for a further 5 minutes or until the cheese has melted.
Place onto serving plates, top with rocket and serve warm with sour cream.