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Loaded Potato Skins

Published Thursday, 25 March, 2010 by Simon Love

Delicious, filling, warming meal.

48%

Ingredients

  • 1 medium/large potato
  • Cheese to taste, grated
  • 1 or 2 rashers of bacon, chopped into small pieces
  • Small amount of double cream
  • Pinch of sea salt
  • Black pepper to taste
  • Optional ingredients:
  • Herbs (oregano, basil, parsley etc.)
  • Mushroom
  • Onion (chopped)
  • Anything else you may fancy

Method

1) Bake the potato in your usual method (oven or microwave, I recommend oven for crispiness), but make sure that the skin is CRISPY. This can be achieved by rubbing the potato with sea salt before baking. Remember to stab the skin a few times with a fork to avoid potato explosion. Whilst the potato is baking, fry the bacon and chop into small pieces, and grate the cheese. If you are adding other ingredients such as mushrooms and onion, also prepare these.

2) Once the skin of the potato is crispy and the insides are soft (when this happens depends on your cooking method / how good your oven is), cut the potato in half and scoop out the insides with a spoon. Put these into a mixing bowl.

(After step (2), you should have a mixing bowl full of potato insides, and an empty potato shell.)

3) Add the double cream, bacon, cheese, black pepper and any other optional ingredients to the mixing bowl. Save a little cheese for later. Be careful when adding the cream - if you add too much it will become a sloppy mess! Mix all of the ingredients well. This should look like funky mashed potato when done.

4) Taste your mix - if your taste buds like it, scoop it back into the empty potato shells. The mixture will be above the level of the shell due to you adding all of that extra stuff. If the shells are crispy enough this shouldn't be a problem.

5) Sprinkle the remainder of the grated cheese on top of the shells and pop them back in the oven until the cheese on top melts.

6) Remove from the oven and garnish with parsley if you feel like it. Serve.

This recipe serves 1. Scale accordingly if you want to feed more people.

Comments

  • Poo 2 weeks ago

    Hi. Their kirk thru fish yds icy yum

  • sam jones 1 month ago

    this is shit

  • Laura 4 years ago

    Made tyese tonight. Tasty!!!

  • lolly 5 years ago

    yummy! great website !

  • Shakira 6 years ago

    I just made these...MMMMMMM

  • Sway 6 years ago

    Angela lied, she never posted how it turned out.

  • Millie Wemyss 7 years ago

    ...Can also use sour cream instead of double cream - very yummy!

  • Angela 7 years ago

    Hi
    I'm about to make this, honestly this is the only site that actually makes the method clear and easy to follow! I'll keep posted to how it turns out, but it sounds delicious!

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