Load your potato skins!

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I was reminded of this recipe while making mashed potatoes and looking at the unwanted potato skins.  Loaded potato skins is a great snack, and you seemingly whip it up in a couple of minutes.  The secret here is pre-cooking that you do when you feel like messing around in the kitchen.  Do this one properly and you really will amaze your friends who will wonder how you can produce this tasty dish in so short a time.

Cooking Method

Bake the potato in the oven.  When cool, cut it in half and then scoop out the potato, leaving the potato skins.  Deep fry potato skins at 180 degrees C.  Remove from oil and drain upside down.

When cool, sprinkle with salt and pepper and fill with sour cream.  Top with a 50/50 mixture of cheddar and mozzarella for more flavor.  Cover the tray with cling film and refrigerate.

Now, when the multitude comes over, whip them out of the fridge, place under the grill until the cheese is melted and crispy and the potato skin is hot.

Top with the warm bacon bits and spring onions.

Ingredients Serves 8-10 as snacks
Baked potato 600-700 gm
Sour cream 200 gm
Salt and ground pepper to taste
Grated cheese mix 160 gm
Bacon (chopped) 80 gm
Spring onions (chopped) 10 gm