Stuffed Potato Skins 

This is a really good crowd pleaser and you can choose the filling to suit your taste.

You’ll need large roasting potatos, one per person, washed, dried and pricked with a knife all over. Place them straight on to the wire rack and cook for 1 hour at 200°c. While they are cooking you can prepare the filling. Traditional potato skins have bacon, cheese and sour cream, but you can put whatever you like in (but it must be precooked).

  • Grated tasty cheddar cheese
  • Chopped spring onion or chives
  • Crispy bacon bits
  • Sour cream to top
  • Paprika
  • Seasoning
  • Butter

Once the potato is cooked through (a knife will slide straight out and skin will be really crispy), remove from the oven and slice vertically in half. Scoop out the flesh and mix in a blob of butter, the cheese, bacon bits, onions or chives and season to taste. Stuff the mixture back into the skins and top with grated cheese. Grill until golden brown. Top with a dollop of sour cream, a sprinkle of chives and a dash of paprika. Yum!

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