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Loaded potato skins

By August 10, 2015 , ,

I used to have this dish at an American style restaurant in London many years ago.  I decided to revisit the dish again recently after a20 year hiatus. I think it was inspired by a recent purchase of new season Jersey Royal potatoes. These are a great side dish for BBQ or parties. The best potatoes to use for this are Maris Piper, King Edward, Bonken, Desiree, Agria, Jersey royals, sweet potatoes, Rooster, Russet and Nicola. Here in the Netherlands look for vastkokend or friet potatoes. 


Tip - When baking the potatoes place a metal skewer all the way through the centre of the potato. This helps to conduct heat all the way through to the centre of the potato and ensures an even cook.

8 medium size potatoes
100g lardons or streaky bacon 
70g cream cheese
100g grated gruyere or cheddar
2 scallions finely chopped
1 egg yolk
1 teaspoon dijon mustard
Salt and pepper to taste

Bake the potatoes in an oven (or BBQ, indirect heat 200c) at 190c fan, 200c normal  for 45 minutes to one hour
To check if they are cooked pierce with a knife and if if goes all the way through easily they are cooked
Allow to cool, cut in half length-ways and scoop out the potato flesh, place the flesh in a bowl
Place the skins on a baking tray ready to be filled
In a pan fry off the lardons and the scallions, place in the bowl with the potato flesh
Add the rest of the ingredients into the bowl (except the skins) and mix well together
Then using a spoon fill all the potato skins
Bake in an oven (or BBQ, indirect (200c) at 190c (fan), 200c (normal) for 20-25 minutes or until the top is brown and crispy

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