Potato skins
Crisp baked potato shells filled with melted cheddar and smoky bacon, topped with soured cream and spring onions for a hearty snack.
Method
- 1
Heat the oven to 200°C. Prick the potatoes all over with a fork and rub them with the oil and a little salt.
- 2
Bake directly on the oven shelf until the skins are crisp and a knife slides easily into the centre.
- 3
Meanwhile, fry the bacon in a dry pan over medium heat until crisp, drain on kitchen paper and chop.
- 4
Leave the potatoes until cool enough to handle.
- 5
Cut each potato in half lengthways and scoop out most of the flesh, leaving a shell about 5 mm thick.
- 6
Brush the skins inside and out with the melted butter and season the insides with salt.
- 7
Lay them cut side down on a baking tray and bake until crisp and starting to brown.
- 8
Turn them cut side up and fill with the cheddar and bacon.
- 9
Bake until the cheese has melted and is bubbling.
- 10
Top each skin with a spoonful of soured cream and a scattering of spring onions and serve hot.
Notes
- Keep the scooped-out potato for mash, fish cakes or potato cakes.
- The potatoes can be baked and scooped a day ahead. Keep the shells covered in the fridge and crisp them just before filling.
- Floury varieties such as Russet or Maris Piper give the crispest shells.
Equipment
Baking tray, Frying pan, Kitchen paper, Spoon, Pastry brush, Grater