Ingredients 3 apples
Few pieces of lemon or juice
4 rashers short cut bacon (little fat)
1 small onion or shallot
1 clove garlic
1 tblsp chopped sage
1 medium to large potato, peeled
½ tbsp cider vinegar
Cut up the bacon and put in saucepan for about 2 minutes.
Add the onion, garlic, and potatoes, and fry for another few minutes.
Cut one of the apples in half and chop the half apple into small pieces.
Add this chopped apple to the potato and bacon
Continue cooking on medium until the potatoes are tender and browning (about 10 minutes).
Preheat the oven to 160° fan forced.
Meanwhile, cut off the tops of the remaining apples, and hollow them out with a spoon. Make sure you leave about a 6 mm thick wall, and discard the apple you have taken out. To ensure they do not go brown, rub the inside with a piece of lemon or some lemon juice.
When the potatoes are brown, add the sage and vinegar and season with salt and pepper to taste.
Fill the mixture into the apples, packing down as much as you can.
Put the tops back on the apples.
Brush them with oil, or spray lightly, and bake in the preheated oven for 20 minutes or till the apples are just tender.
Heat any remaining bacon and potato mixture in the microwave, and serve with the baked potatoes, or on a piece of thick toast.