Blas Y Tir - The home of welsh produce - Our Recipes

Rudolph Skins with Bacon and Savoy

Crispy skins full of creamy mash with salty bacon bits and sweet savoy cabbage.

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4.38 out of 5

  • 15 Minutes
  • Serves 1-2


  • 4 cooked Blas y Tir Rudolph jacket potatoes
  • 3 large leaves of Blas y Tir Savoy cabbage (centre vein cut out)
  • 100g grated cheese
  • 4 slices of bacon (diced)
  • 30 ml double cream / 30 ml butter
  • Pepper


  1. Fry bacon on medium heat until brown and crispy.
  2. Add chopped Savoy cabbage, mix through and take off heat and allow to cool.
  3. Add pepper if desired.
  4. Cut jacket potatoes in half (lengthways) and scoop out the inside of the potato into a bowl without damaging the skin.
  5. Add cooled mix of cabbage and bacon into bowl and mix, add cream or butter and check seasoning (may not need salt because of bacon).
  6. Spoon mix into jacket skins (heaped), grate cheese onto skins
    and put into a hot oven for 15 mins at 180°C.

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