Crispy potato bowls with sour cream and fried bacon

Ingredients:

• 700 g of new potatoes
• 1/4 cup canola oil
• 2 tablespoons chopped rosemary leaves
• 8 strips of bacon
• 1 cup sour cream
• 1 tbsp hot brown mustard
• 2 tablespoons chopped green onions, halved

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat and add a large pinch of salt. Cook for 8 minutes, until the potatoes are tender but not mushy. Drain and let cool. Once cool, cut the potatoes in half and carefully scoop out the flesh with a teaspoon to form a cup. Set the flesh aside for another use.
2. Preheat oven to 200°C.
3. Place the potato bowls in a large bowl, add the oil, rosemary, and salt and pepper to taste. Gently toss the potato bowls to coat them with the oil. Place them cut-side up on a baking sheet and bake until golden brown and crispy, about 15–20 minutes.
4. While the potatoes are baking, place the bacon in a cold skillet and cook over medium heat until crisp. Place the bacon on a baking sheet lined with a brown paper bag. Chop the remaining 6 slices.
5. In a bowl, combine sour cream, mustard, 1 tablespoon of green onions, chopped bacon, and salt and black pepper to taste. Arrange the potato bowls on a serving platter and top each with a spoonful of the sour cream and bacon mixture. Sprinkle with the remaining green onions and serve immediately.