• Home
• Recipes
• Meat and poultry
• Loaded potato skins

Loaded potato skins

Published: October 21, 2016 at 4:34 PM

Save recipe

Serves 2

Easy

Total time: 1 hr and 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Make these creamy, cheese jacket potatoes with crispy pancetta for the perfect mid-winter comfort meal. To cut down the cooking time you can pop the potatoes in the microwave (remember to prick them with a fork) and cook them until soft.

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

• 2 baking potatoes

  (about 300g each)

• 4 tbsp soured cream

  plus more to serve

• 50g cheddar

  grated

• chopped to make 3 tbsp chives

• 75g pancetta

  cubed

• green salad

  to serve

Nutrition: per serving

• kcal597
• fat25.6g
• saturates13.4g
• carbs65.8g
• sugars5.2g
• fibre7.9g
• protein21.8g
• salt1.5g

Ad

Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Bake the spuds for 1 hour or until tender and they have some give when squeezed.

• step 2

  Remove the potatoes from the oven and halve. Scoop the middles of the potatoes into a bowl, leaving a shell inside the skins to hold them firm, then arrange the skins in a baking dish.

• step 3

  Add 4 tbsp of the soured cream, the cheddar and most of the chives to the bowl, mash together then season.

• step 4

  Spoon the mixture back into the potato skins and re-bake for 10 minutes.

• step 5

  Fry the pancetta cubes in a dry non-stick pan until crisp. Sprinkle over the baked spuds with the rest of the chives and a little more soured cream. Serve with a green salad.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue