Snacks
American
AmericanLoaded Potato Skins
Crispy baked potato shells loaded with cheese, bacon and soured cream. The tiers move from oven-baked basics to twice-cooked skins with proper smoked bacon and chives.
Gluten-free
Nut-free
Budget version
Oven-baked spuds with value cheese, bacon bits and a soured cream dip.
Per serving£0.80
Total cost£3.20
Time1 hr 10 min
Ingredients for 4
- 4 baking potatoes , medium
- 100 g value grated cheddar
- 80 g bacon bits , or chopped streaky bacon
- 2 tbsp vegetable oil
- 150 g soured cream
- 2 spring onions , sliced
- salt and pepper , to taste
Method
- Bake the potatoes at 200C for 50 minutes until soft.
- Halve them and scoop out most of the flesh, leaving a shell.
- Brush the skins with oil, season and bake for another 10 minutes until crisp.
- Fill with cheese and bacon, then return to the oven until melted.
- Top with spring onions and serve with soured cream.
Equipment
The three ways, side by side
Budget
Oven-baked spuds with value cheese, bacon bits and a soured cream dip.
Better
Twice-baked skins with mature cheddar, smoked streaky bacon and chives.
Ultimate
Triple-cooked skins with smoked Gruyere, pancetta lardons and chive creme fraiche.
