Potatoes Skins
Potato Skins
Indulgent potato skins are a great addition to so many meals – Mexican especially! Or just serve them up as a snack with drinks or a quick and delicious Sunday lunch.
Ingredients
6 red or brushed potatoes - scrub them really well if using brushed (makes 12 skins)
*Try to find potatoes that aren’t too fat or round, longer and leaner are better!
A good handful of bacon or pancetta – cut into cubes and fried until almost crispy
2 handfuls of tasty cheese – grated
1 handful of Parmesan cheese – grated
2 TBSP Tomato sauce
Shallots – finely chopped
Salt and pepper
Olive oil
Method
Stand the potato up on one end and slice the potato down each side so that you end up with sides that measure about 3 cm each from the thickest part. (Think mango cheeks without the curve)
Boil in salted water for about 6 minutes or until just cooked through, drain and use a spoon to scrape out most of the flesh in the middle. Pop the flesh in a bowl.
Set the skins aside to cool slightly in a single layer.
Combine the potato flesh, salt & pepper, a small handful of grated tasty cheese, the tomato sauce and a sprinkle of shallots in a bowl and mix well.
Evenly divide the potato mixture between the cooling skins and gently press down.
Top with bacon and tasty and parmesan cheeses, sprinkle each potato with a few chopped shallots and bake in a hot oven or under a hot grill until golden.
To add another level of flavour throw a clove of crushed garlic into the bacon when it’s almost cooked.flavour throw a clove of crushed garlic into the bacon when it’s almost cooked.flavour throw a clove of crushed garlic into the bacon when it’s almost cooked.flavour throw a clove of crushed garlic into the bacon when it’s almost cooked.
Tip;
- Fry the skins in a frypan with olive oil over medium heat until brown, drain on paper towel.
- After cooking the potatoes, place them skin side up on a baking tray (lined with baking paper so you don’t have to wash up) brush with olive oil and grill briefly until crisp then carry on topping them.
