Stuffed Potato Skins

By Emma Hawkins | May 23, 2018 | Comments 0 Comment

For those of you who don’t know I’ve spent the last year on an art foundation course and somehow I now find myself in the run up to my final exhibition. Installing everything is an equal balance of fun and stress, but essentially it’s also taking up all of my time. So, as a result, my food for the next two weeks is going to be orientated towards the purely quick and tasty. The other day I made some gnocci and had some potato skins leftover, so I started thinking about quick and easy stuffed potato skins recipes. These ones are made with whole, normal potatoes, but you could also make them with sweet potatoes and/or without the potato flesh if you’re using leftovers from gnocchi.

These are the perfect pick-up comfort food and I’ve found that when it comes to comfort food it’s best to go all out. You can try to make these healthy if you want, but in my opinion just stuff them full of cheese, bacon and anything else tasty you can think of and they’ll be great.

Recipe

Serves 2

Time 30 minutes

Ingredients

2 Large baking potatoes
3 Rashers streaky Bacon
50g Frozen peas
25g Butter
Salt and pepper to season
75g Cheddar cheese, grated
A handful of Parsley or Basil to garnish (optional)

Method

Pre-heat the oven to 180˚C. Put the potatoes onto a plate and microwave for 10 minutes to soften them. Then put them on a baking tray and leave in the oven until cooked all the way through (about 45 minutes).
Meanwhile prep the other elements. Put the bacon onto a grill pan and cook under the grill until crispy, turning over half way through cooking so they cook evenly.
Now boil a pan of water on a high heat. Add the peas and leave to boil for 5 minutes until just cooked. Then drain and leave to one side.
When the potatoes are ready take them out of the oven and halve them. Scoop out the insides and mash it with the back of the fork. Add the butter and continue to mash until smooth. Cut the bacon into pieces and mix it into the mash with the peas.
Season the mix to taste and then spoon it back into the potato skins. Sprinkle with the grated cheese and then put back into the oven to bake until the cheese just melts.
Sprinkle with parsley and serve!