Loaded Potato Skins

Turn your leftover jacket potatoes into a showstopper with these crispy, creamy, cheesy skins. Or bake your spuds especially for this recipe. It’s that good.

Cooking PotMETHOD

  1. Bake your potatoes in a preheated oven (220 degrees) for 30 minutes and leave them to cool slightly.

  2. Cut them in half and scoop the middle into a bowl. Leave a little spud behind so the skin stays sturdy.

  3. Put the skins onto a baking tray and into the oven for about 10 minutes.

  4. Fry the bacon and mushrooms in a hot, oiled pan.

  5. Add the bacon, mushrooms, spring onions, cream cheese, egg and half of the cheddar to the bowl with the middle part of your potatoes. Season with salt and pepper and mash together

  6. Scoop the mixture back into your skins and top with the remaining cheese.

  7. Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.

  8. Enjoy!

Recipe created by @tamingtwins

What you will need

Serves: 4

Preparation: 20 mins

Cooking: 60 mins

4 Albert Bartlett Potatoes
1 tbsp olive oil
250g chopped bacon
25g chopped mushrooms
4 finely chopped spring onions
50g cream cheese
1 egg
15g grated cheddar cheese
Salt and pepper

BACK TO RECIPES

KEEP IN TOUCH WITH US

SIGN UP, AND JOIN US FOR NEW RECIPES, IDEAS AND INSPIRATION