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Jane’s Patisserie’s Loaded Potato Skins

Stuffed with cheesy mashed potatoes, bacon lardons and spring onions and baked until golden, these loaded potato skins are a fun addition to any midweek meal.

From the book

Introduction

Whether you want something delicious to have as a snack, as part of a BBQ, on the side of your main meal, or a dish that is just absolutely epic, this is the recipe. These potato skins are stuffed with potato, cheese, bacon and more to create a smooth but utterly delightful filling that you will just want to devour with a spoon before it even makes it to the potato skins.

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Ingredients

4 large baking potatoes
1 tbsp olive oil
200g bacon lardons, cooked
3-4 spring onions, chopped, plus 2 finely chopped to serve
100g full-fat soft cheese
150g Cheddar cheese, grated
1 egg
salt and pepper

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Method

PREP: 20 minutes

BAKE: 1 hour 50 minutes

COOL: 30 minutes

LASTS: 3+ days, in the fridge (but best served fresh)

Preheat the oven to 220ºC/200ºC fan and get a large baking tray.

Pierce each potato a few times with a knife to prevent any explosions and rub the oil over them. Place onto a tray and bake in the oven for 30 minutes, then reduce the temperature to 200ºC/180ºC fan and bake for a further hour. Once baked, remove and leave to cool slightly.

Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the middles of the potatoes and put the potato flesh into a large bowl. Add the cooked bacon lardons, spring onions, soft cheese, 100g of the Cheddar, egg and salt and pepper to the bowl. Mix together until you have a thick potato paste. Fill the potato halves with the filling, dividing equally between the potatoes. Place the potato halves into a large baking dish, and then sprinkle over the remaining Cheddar.

Bake in the oven for 20 minutes until the cheese is melted and turning golden. Remove from the oven and sprinkle over the finely chopped spring onions to serve.

NOTES 

If you want vegetarian Loaded Potato Skins, use some roasted veg in place of the bacon or try a vegan bacon alternative.

If you’re short on time, you can bake the potatoes in the microwave to speed up the process, but the skins need to be cooked in the oven.

These are great served with guacamole (see my recipe on page 160), or a little soured cream.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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