Loaded potato skins
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.