You can’t go wrong with all American stuffed potato skins. They take a bit of effort but well worth it. You can load them with whatever you like.
When I have time, I often prefer to bake potatoes for mash as the flavour is wonderfully sweet and you can use the leftover potato flesh in this recipe for another meal.
4 medium Maris piper potatoes (around 900g)
2 tsp olive oil
2 tsp table salt plus extra for seasoning
4 slices streaky bacon
black pepper, freshly ground
100g cheddar cheese, grated
100g sour cream
2 spring onions, finely sliced including green parts
Preheat the oven 200c fan. Sprinkle 2 tsps of salt onto a small baking tray, pierce the potatoes a few times with a sharp knife and place them on the salt on the tray. Bake for 40 minutes or until cooked through.
While the potatoes are cooking, heat a frying pan on medium low and cook the bacon for 10 to 15 minutes or until crisp. Remove the bacon and drain on paper towels. When cool, crumble and set aside.
Once the potatoes are cooked, slice in half horizontally and leave until cool enough to handle. Using a spoon, carefully scoop out the insides leaving 1/2 cm of flesh in the skin. You can use the leftover potato to make mash another time.
Increase the oven to 230C fan. Place a roasting rack inside a sturdy baking tray. Brush the skins inside and out with olive oil and sprinkle with salt. Place the skins on the rack and roast for 10 minutes, remove from the oven turn over and roast for a further 10 minutes then remove from the oven and turn on the grill.
Arrange the potatoes skin side up on a tray, sprinkle with salt and pepper then add the crumbled bacon and cheese. Place under the grill for 2 minutes or until the cheese is bubbling. If you want to prepare ahead, fill the skins and set aside until you are ready.
Top with a dollop of sour cream and a sprinkle of spring onions.
Ingredients
- 4 Maris Piper potatoes scrubbed
- 2 tsp olive oil
- 2 tsp table salt plus extra for seasoning
- black pepper freshly ground for seasoning
- 4 strips streaky bacon
- 100 g cheddar cheese grated
- 100 g sour cream
- 2 spring onions finely sliced including green parts
Equipment
- Baking tray
- roasting rack
Instructions
- Preheat the oven 200c fan. Sprinkle 2 tsps of salt onto a small baking tray, pierce the potatoes a few times with a sharp knife and place them on the salt on the tray. Bake for 40 minutes or until cooked through.
- While the potatoes are cooking, heat a frying pan on medium low and cook the bacon for 10 to 15 minutes or until crisp. Remove the bacon and drain on paper towels. When cool, crumble and set aside.
- Once the potatoes are cooked, slice in half horizontally and leave until cool enough to handle. Using a spoon, carefully scoop out the insides leaving 1/2 cm of flesh in the skin. You can use the leftover potato to make mash another time.
- Increase the oven to 230C fan. Place a roasting rack inside a sturdy baking tray. Brush the skins inside and out with olive oil and sprinkle with salt. Place the skins on the rack and roast for 10 minutes, remove from the oven turn over and roast for a further 10 minutes then remove from the oven and turn on the grill.
- Arrange the potatoes skin side up on a tray, sprinkle with salt and pepper then add the crumbled bacon and cheese. Place under the grill for 2 minutes or until the cheese is bubbling. If you want to prepare ahead, fill the skins and set aside until you are ready.
- Top with a dollop of sour cream and a sprinkle of spring onions and serve immediately
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