Loaded Potato Skins

A dish that I can pretty much guarantee that all 3 girls and OH will demolish is the good old Loaded Potato Skin. I remember at one of our Bonfire Night street parties a couple of years ago, my friend, Kate bringing the most delicious Cheese & Onion potato skins. I asked her how she got them so soft and the answer was, her mum cooks the whole potatoes for at least 1.5 hours. I think where I had been going wrong and only getting mediocre potatoes was rushing their cooking.

Instructions:

• Wash and prick the skin of the potatoes and cook at 190C for between 1-1.5 hours on a baking tray.. If you are doing a lot of potatoes and they are quite big you will need at least 1.5 hours. I try to always do some if I’m cooking a cake – Just put your baking tray at the bottom of the oven. Don’t waste that hot oven!
• As soon as you can bear to touch them when they come out of the oven, chop them in two lengthways – they are easier to fill if they are flatter.
• Scoop out the insides and place in a pan. Add a generous splash of milk for each potato and mash well. If you are in need of a treat, add some double cream as a substitute for some of the milk – you won’t regret it! While you are mashing your middles you can put the shells back in the oven for a couple of minutes to crisp up further but I hardly ever bother)
• Add the cheese and the rest of the ingredients (Most of which you will have already sauteed)
• Add a generous scoop of the potato mix back into the shells – you will be amazed that you only just have enough mixture even though you have added loads to the mash.
• Put back in the oven and cook for another 15 minutes – They will be lovely and crispy on top. Enjoy!

There’s tons of combinations to a tasty Loaded Potato Skin…

• Good old Cheese and Onion – Chop the onions really finely & Sauté for at least 5-10 minutes until very soft. Red onions taste ok but look a bit grim. Mature cheddar is fine – you need something with a bit of taste. A generous sprinkling of black pepper is a must!
• Cheese and Bacon Lardons – Fatty ones are great. Fry them before adding to the potato. Mixing the potato with double cream makes these completely delicious. And quite heart-attack inducing!
• Cheese and Tuna – I’m not a fan of Tuna but the kids love it
• Red Pepper, Cheese, Onions and Mushrooms – Again make sure the vegetables are chopped really finely and saute before adding to the potato
• Steak and Onions – Snip really thin slices of beef and cook with finely chopped onions. Yum!M