This versatile recipe is sure to be a crowd favourite, or better yet bake them up and keep the flavoursome goodness to yourself. Flavour is enhanced by The 5th Season Red Gum Smoked Salt and the 5th Season Black Pepper.

6 medium Potatoes

25g of The 5th Season Red Gum Smoked Salt

25g of the 5th Season Black Pepper

Extra Virgin Olive Oil

6 rations Streaky Bacon (use a local supplier)

½ cup Sour Cream

2 Spring Onions (shallots)

1 cup grated Cheese (I use a triple mix cheddar, parmesan, mozzarella)


The use of sweet potato is a personal thing this can also be done with normal potatoes just make sure they are the best and freshest you can afford and are a true roasting potato. 

Step 1

I like to rub the potatoes with a little bit of the olive oil and roast them in a hot preheated over at 200 °C for about an hour till they are roasted through and when you give them a little squeeze they give a bit. When cooked remove and let cool down on the side so they can be handled later.

Step 2

Meanwhile cook the bacon up by dicing it up and frying in a pan, once cooked place on a paper towel to drain the excess fat out off and let cool. 

Step 3

With the potato cool enough to handle cut it horizontally along the edge, carefully remove the inside flesh with a spoon but make sure you leave about ½ cm of potato on the skin side. Reserve the potato flesh for later. 

Step 4

Increase the oven to 220°C and place the potato skins sprinkled with the smoked salt inside and out on a wire rack back into the oven for 10min each side. Then remove from oven and let cool again. Meanwhile mash your potato flesh with the bacon, cheese and diced springs and add this back into the potato skins, place back into the oven till the cheese is melted and bubbly.

Step 5

Remove from the heat, serve with a pinch of the smoked salt and fresh cracked black pepper on top with a dollop of the sour cream.  Great on their own or as a side dish to your favourite protein accompaniment. You can also change them up by adding chilli, left over spaghetti Bolognese sauce etc. The choices are endless.    


Red Gum Cold Smoked Inland Salt

The campfire smell hits your nostrils as soon as you open the packet bringing back the outdoor memories. Cold smoked 72 hours over red gum this adds a flavour of a wood fired bbq without the mess. Add to mashed potatoes for that campfire backed potato feel, steak, roasts, sauces and casseroles a must. A crowd favourite.


/ 100g

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