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
Better version
Twice-baked skins with mature cheddar, smoked streaky bacon and chives.
Per serving£1.40
Total cost£5.60
Time1 hr 25 min
Ingredients for 4
- 4 Maris Piper potatoes , medium
- 120 g mature cheddar , grated
- 6 slices smoked streaky bacon , chopped
- 2 tbsp olive oil
- 25 g butter
- 150 g soured cream
- 1 tbsp fresh chives , snipped
- sea salt and black pepper , to taste
Method
- Rub the potatoes with oil and salt, then bake at 200C for 55 minutes.
- Fry the bacon until crisp and set aside.
- Halve the potatoes, scoop out the flesh and toss the shells in oil, butter and salt.
- Bake the shells for 12 minutes until golden and crisp.
- Fill with cheddar and bacon, then melt under a hot grill.
- Finish with chives and a dollop of 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.
