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
Ultimate version
Triple-cooked skins with smoked Gruyere, pancetta lardons and chive creme fraiche.
Per serving£2.45
Total cost£9.80
Time1 hr 45 min
Ingredients for 4
- Skins
- 4 Russet baking potatoes , large
- 3 tbsp duck fat , melted
- 1 tsp smoked sea salt flakes
- Filling
- 100 g smoked Gruyere , grated
- 50 g mature cheddar , grated
- 120 g pancetta lardons
- To serve
- 150 g creme fraiche
- 2 tbsp fresh chives , finely snipped
- 1 lemon , zest only
- black pepper , to taste
Method
- Bake the potatoes at 200C for 60 minutes until completely soft, then cool slightly.
- Halve and scoop, leaving a 1 cm shell, then chill the shells for 10 minutes.
- Toss the shells in melted duck fat and smoked salt and bake at 220C for 15 minutes until blistered.
- Render the pancetta lardons until golden and crisp.
- Fill the crisp shells with the two cheeses and pancetta, then bake until bubbling and deeply golden.
- Stir lemon zest and chives through the creme fraiche.
- Finish the skins with black pepper and serve with the chive creme fraiche.
Equipment
- baking tray
- frying pan
- wire rack
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.
