We went for a meal the other night at our local Frankie & Benny’s and the boy had the loaded potato skins with BBQ pork. It made me think how I only really make baked potatoes when the weather is cold but really, they are such a good food that I should bake them more often. I love cheese and bacon loaded skins but as they boy has always moaned at actually eating the skins, I started calling them Super Skins when he was about 5, even though he’s almost 13 now, they are still Super Skins! This recipe is great alternative to chips or mash and is also a sneaky way to put some extra veg on the plate!
- Use 1 x large baking potato per person
- 2 x rashers of bacon per person (sliced and cooked very crispy)
- 30g grated cheddar cheese per person
- 1 teaspoon of garlic olive oil per person
- 1/4 finely diced red onion per person
- salt & pepper to taste
- Bake the potatoes in a pre heated oven on Gas Mark 6 for 1 hour and 30 minutes
- Once they are cooked thoroughly, split them in half and remove the potato from the skins leaving a little around the edge so the skins don't cave in
- Mash the potato with the olive oil, crispy bacon, cheese & pepper, make sure you are adding any seasoning at this stage
- Fill each potato skin with the mash mixture and place on a baking tray
- Bake again in the oven for a further 30 minutes on Gas Mark 6 until the cheese is melted, bubbling and crispy on the top
Serve with what ever main meal takes you fancy, or just with a salad for a lighter meal. We had ours with my amazing home made Quiche Stephanie but we quite often have loaded super skins as an alternative to a jacket potato or wedges. If you don’t manage them all, they taste great cold with a sour cream and chive dip!