Description
Description Friendly and irresistible, these Ultimate Stuffed Potato Skins turn humble spuds into a crunchy, cheesy crowd-pleaser perfect for sharing at a party or enjoying as a comforting weeknight treat.
Ingredients
- 8 small floury potatoes (such as Maris Pipers)
- 1 tbsp oil
- 200g ( 7 oz ) beef bacon cubes or beef lardons
- 2 tbsp double/heavy cream
- 2 tbsp salted butter
- ¼ tsp salt
- ½ tsp pepper
- 175g ( 1 3/4 cups ) grated cheddar or mixed cheese, divided
- 4 tbsp soured cream, plus extra for serving
- 4 spring onions (scallions), chopped, plus more for garnish
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Instructions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean, pat dry, and prick several times with a fork.
- Drizzle with 1 tbsp oil, season with salt and pepper, and bake for 50–70 minutes until tender.
- Once cool enough, halve each potato lengthwise and scoop out most flesh, leaving a ¼ to ½-inch border.
- Brush the skins with oil or melted butter, season, and bake for another 10–15 minutes until golden and crisp.
- Cook beef bacon in a skillet until browned, then mix with the scooped potato, cream, butter, salt, and pepper until smooth.
- Spoon filling into potato skins, sprinkle with remaining cheese, and bake for 15–20 minutes until cheese is melted and bubbly.
- Garnish with soured cream, reserved bacon, and chopped spring onions before serving warm.
Notes
- Notes
- For best texture, bake the potatoes whole first and ensure to leave a ¼–½ inch wall of potato in the skins. Refrigerate leftovers and reheat in the oven.