FULLY LOADED POTATO SKINS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h50m
Yield 20 stuffed potato skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 415 degrees F (200c/gas mark 6).
- The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
- When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.
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princess
[email protected]These potato skins were delicious! I loved the crispy skin and the creamy filling.
Maya Bote
[email protected]These potato skins were a bit too salty for my taste. I think I'll use less salt next time.
Howard Felsen
[email protected]I'm not a big fan of potato skins, but these were actually really good! I'll definitely be making them again.
Katlego Mapaila
[email protected]These potato skins are the best! I've made them several times and they're always a hit.
Amansyed123 Amansyed123
[email protected]I love these potato skins! They're so easy to make and they're always a hit with my family.
MD salman Khan
[email protected]These potato skins were delicious! The perfect combination of crispy and creamy. I'll definitely be making them again.
Azadar
[email protected]The filling for these potato skins was a bit bland. I think I'll add some more spices next time.
Jaysta Um
[email protected]These potato skins were a bit too greasy for my taste. I think I'll try using less butter next time.
Tilahun Yalew
[email protected]I followed the recipe exactly, but my potato skins didn't turn out as crispy as I wanted them to be. I think I'll try baking them for a few minutes longer next time.
Hermut Shiyanga
[email protected]I'm not a big fan of potato skins, but I decided to give this recipe a try. I was pleasantly surprised! The potato skins were crispy and the filling was creamy and flavorful. I'll definitely be making them again.
Hassan Samad
[email protected]These potato skins are the perfect party food. They're easy to make ahead of time, and they're always a hit with guests. I love that I can make them as spicy or mild as I want.
Danny Dodman
[email protected]I was a bit skeptical about making these, but I'm so glad I did! They were surprisingly easy to make, and they were absolutely delicious. I'll definitely be making them again.
Naim Shah
[email protected]These were so good! I used sweet potatoes instead of regular potatoes, and they turned out perfectly. The filling was creamy and flavorful, and the skins were nice and crispy.
md muzahid
[email protected]I've made these potato skins several times now, and they're always a crowd-pleaser. They're crispy, cheesy, and loaded with flavor. I love that I can customize them with my favorite toppings.
josh kingcade
[email protected]These fully loaded potato skins were a hit at my last party! Everyone loved them, and they were so easy to make. I'll definitely be making them again soon.