Ingredients:

  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) vegetable oil or beef dripping
  • 8 oz (225g) cooked bacon, diced
  • 2 cups (200g) shredded cheddar cheese
  • 1 cup (240ml) sour cream
  • 1/2 cup (50g) chopped fresh chives
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Whisk together flour and salt. In a separate bowl, whisk eggs and milk. Gradually add the wet ingredients to the dry, whisking until just combined. Let rest for at least 30 minutes.
  2. Preheat oven to 450°F (232°C). Place a small amount of oil or beef dripping (about 1 teaspoon) in each muffin tin cup and place the tin in the oven for 5 minutes to get the oil smoking hot.
  3. Working quickly, remove the hot tin from the oven and carefully pour the batter into each cup, filling about halfway. Bake for 20-25 minutes, or until the puddings are puffed up and golden brown. Do not open the oven door during baking!
  4. Remove Yorkshire puddings from the muffin tin and place them on a baking sheet. Top each pudding with diced bacon and shredded cheddar cheese.
  5. Return the baking sheet to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and top each Yorkshire Loaded Potato Skin with a dollop of sour cream and a sprinkle of fresh chives. Season with salt and pepper to taste. Serve immediately!