Baked potatoes topped with cheese, bacon and sweetcorn;Six Ways with Spuds

Loaded Potato Skins

06 Jul 2015

So filling, all you need is a side of sour cream


4 large baking potatoes, baked
3 tbsp sunflower oil
Salt and pepper, to taste
¼ tsp paprika
2 cups grated cheddar cheese
½ cup spring onions, finely chopped
1 clove garlic, crushed
1 tsp mustard
1 tsp sriracha
3 tbsp sour cream
1 egg
8 slices breakfast beef strips, fried until crisp and chopped into small pieces

1 Preheat the oven to 240C.
2 Cut the potatoes in half lengthwise. Using a spoon, scoop out the inside of the potatoes until you have a shell about ½ cm thick shell.
3 Place them on a greased baking sheet.
4 Mix together the oil, salt, pepper and paprika and brush all over the skins.
5 Bake in the oven for 7 to 8 minutes, skin side up.
6 Turn the skins over, skin side down and bake for another 7 to 8 minutes.
7 In the meantime mash the scooped out potatoes, cheddar cheese and spring onions.
8 In another bowl, combine the garlic, mustard, sriracha, sour cream and the egg. Add to the potato mixture and mix thoroughly.
9 Spoon the mixture into the skins, packing tightly.
10 Add the chopped breakfast beef strips, return to the oven and bake for about 4 to 5 minutes.



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