Description
Description Warm, cheesy stuffed potato skins perfect for game days or cozy nights in. Crispy on the outside, loaded with creamy, cheesy goodness inside.
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
- 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 and prick potatoes, drizzle with oil, and season with salt and pepper. Bake for 50-70 minutes until fork-tender. Allow to cool for 15-20 minutes.
- Halve each potato lengthwise and scoop out flesh, leaving a ¼ to ½-inch border. Brush potato halves with oil or melted butter, season, and arrange cut-side up on a baking sheet. Bake for an additional 10-15 minutes until golden and crispy.
- In a mixing bowl, combine scooped potato flesh, double cream, salted butter, salt, and pepper. Mash until smooth. Fold in cooked beef bacon and 125g (1 cup) of grated cheese.
- Stuff the potato skins with the filling, mound it, and sprinkle the remaining cheese on top. Bake for another 15-20 minutes until cheese is melted and bubbly.
- Serve warm, dolloped with soured cream and garnished with reserved beef bacon and spring onions.
Notes
- Notes
- Allow potato skins to rest for a few minutes after baking. You can refrigerate leftovers within two hours in an airtight container for up to 3-4 days.