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PREP 20 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 4 Baking potatoes
  • 2 Rashers of Bacon
  • 1 Stick of Chorizo
  • 1 Handful of Mature cheddar cheese
  • 2 Cloves of Garlic
  • 4 Sun dried tomatoes
  • 8 tbsps Sour cream or crème fraiche
  • 1 Small Bunch of Spring Onion
  • 2 tbsps Butter
  • 1 small bunch of chives
Loaded potato skins

Loaded potato skins

Chorizo, Bacon, Sun Dried Tomato & Mature Cheddar Loaded Skins topped with Garlic Creme Fraiche and Spring Onions

  1. Prick (haha) 4 potatoes and Chuck them in the oven at 190℃ for an hour to an hour and a half.
  2. When done, let them cool then cut in half and scoop out the centre into a bowl and lightly mash with the butter and season well. Then set aside both the skins and the mash.
  3. Cut and dice the chorizo and thick cut smoked bacon rashers.
  4. Heat a pan on a medium high heat and throw the bacon in.
  5. When the fat starts to be released add the diced chorizo and toss.
  6. When the bacon and chorizo start getting a slight crisp to them remove from the heat.
  7. Finely chop the sun dried tomatoes and add to the pan and toss through.
  8. Add to the mash wish the grated cheddar and mix well.
  9. Check seasoning and add mash mixture back into the skins packing as tightly as you can.
  10. Add another pinch of cheese to the top of the potatoes.
  11. Bake for 20-25 minutes or until cheese is golden.
  12. Puree your garlic and finely chop some chives and add to the creme fraiche
  13. Top your spuds with sour cream/Creme fraiche, sliced spring onion and serve.


Loaded potato skins

Loaded potato skins

Chorizo, Bacon, Sun Dried Tomato & Mature Cheddar Loaded Skins topped with Garlic Creme Fraiche and Spring Onions

PREP 20 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 4 Baking potatoes
  • 2 Rashers of Bacon
  • 1 Stick of Chorizo
  • 1 Handful of Mature cheddar cheese
  • 2 Cloves of Garlic
  • 4 Sun dried tomatoes
  • 8 tbsps Sour cream or crème fraiche
  • 1 Small Bunch of Spring Onion
  • 2 tbsps Butter
  • 1 small bunch of chives
  1. Prick (haha) 4 potatoes and Chuck them in the oven at 190℃ for an hour to an hour and a half.
  2. When done, let them cool then cut in half and scoop out the centre into a bowl and lightly mash with the butter and season well. Then set aside both the skins and the mash.
  3. Cut and dice the chorizo and thick cut smoked bacon rashers.
  4. Heat a pan on a medium high heat and throw the bacon in.
  5. When the fat starts to be released add the diced chorizo and toss.
  6. When the bacon and chorizo start getting a slight crisp to them remove from the heat.
  7. Finely chop the sun dried tomatoes and add to the pan and toss through.
  8. Add to the mash wish the grated cheddar and mix well.
  9. Check seasoning and add mash mixture back into the skins packing as tightly as you can.
  10. Add another pinch of cheese to the top of the potatoes.
  11. Bake for 20-25 minutes or until cheese is golden.
  12. Puree your garlic and finely chop some chives and add to the creme fraiche
  13. Top your spuds with sour cream/Creme fraiche, sliced spring onion and serve.


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