Crispy potato skins with bacon & cheese dip and spring onion salsa

By Drum Digital
18 June 2019


Serves 4 | Preparation: 10 min | Cooking: 15 min

Loaded with #JustDelicious bacon and cheese, these crispy spud skins are the perfect snack for any couch potato!


200g Eskort Bacon Cuts

45ml (3T) olive oil

125ml (½c) leeks, chopped

1 large red onion, sliced

15ml (1T) fresh thyme, chopped

1 garlic clove, chopped

2c milk

2c processed cheddar cheese

oil for deep frying

8 potatoes, skinned

salt and freshly ground pepper


juice and zest of 1 lemon

30ml (2T) spring onions, chopped

2,5ml (½t) black pepper

5ml (1t) olive oil


  • Heat the olive oil in a large saucepan over moderate heat and fry the leeks, onion, thyme, bacon and garlic until the bacon is cooked.
  • Add the milk, wait until the mixture begins to steam then add the cheese and lower the heat.
  • Stir with a wooden spoon until the cheese has melted and a glossy sauce forms.
  • Preheat a pot of oil over a high heat.
  • Dry the potato skins properly with kitchen towel before adding them to the oil. Fry until golden and crispy and season with salt and pepper.


  • Combine all the ingredients in a small bowl and refrigerate until ready to serve.
  • Serve the potato skins with the sauce as a dip and the salsa on the side.

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