These double baked crispy potato skins are loaded with creamy mashed potato, cheese, spring onion & a kick chilli.
They're perfect for picnics & snacks, and are delicious served with a sour cream dip for the ultimate comfort food.
Ingredients
- 4 medium baking potatoes
- 75g mature cheddar cheese - grated
- 1 red chilli - finely chopped
- 4 spring onions - 2 finely chopped, 2 thinly sliced
- Large knob of butter
- Salt and Pepper
- Oil for brushing
Directions
- Heat the oven to 190C/170Fan/Gas5
- Wash the baking potatoes, then wrap them in foil. Place in the oven for 45 minutes. Then remove from the foil, and return to the oven for 30 minutes to crisp up the skins.
- Once the potatoes are cool enough to handle, cut each one in half. Carefully scoop out the flesh into a large bowl - leaving a slight edge of about 5mm.
- Turn up the oven a little. Place the potato shells on a baking tray, brush the inside of the shells with oil, season with salt, then return to the oven for 20 minutes - until the insides begin to crisp.
- In the meantime, add the knob of butter to the potato flesh, mash to a creamy consistency.
- Add the grated cheese, chopped spring onions and 1tbsp of chopped chilli (adjust according to taste). Season with salt and pepper. Give everything a good mix up.
- Remove the crispy potato shells from the oven, fill with the mashed potato mixture, then return to the oven for 20 minutes- until the tops begin to brown a little.
- Sprinkle the sliced spring onions and a few pieces of the remaining chopped chilli on top.
- Your Chilli, Cheese & Onion Loaded Potato Skins can be served hot or cold, and are delicious dipped in cooling sour cream.
Chilli, Cheese & Onion Loaded Potato Skins Recipe Notes:
If you prefer to omit the chillies, these loaded potato skins are equally delicious with just the cheese and onion.
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