Mini Cheese, Onion and Bacon Potato Skins
Over a year ago
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Ingredients
- 10 smallish Maris Piper potatoes
- 1 small onion
- 6 rashers bacon
- 150g mature cheddar
- 50ml double cream
- olive oil
Accompaniment
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Description
Made this for a NYE cocktail party. They went down a treat.
Method
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1
1. Preheat oven to 200ºC. Wash the potatoes, rub them with olive oil, and bake for 1 hour.
2. Remove potatoes from oven and allow to cool. Raise oven temperature to 230ºC.
3. Cut potatoes in half and scoop out most of the filling into a large bowl, leaving a small coating on the inside of the skins.
4. Place potato skins back on baking tray and drizzle with more oil. Bake open side up for 10 minutes. Remove from oven, turn skin side up and bake for 10 more minutes.
5. Meanwhile, heat some oil in a frying pan. Fry the bacon until slightly crispy and the onion until browned, seasoning if desired.
6. Mash the potato flesh, stir in the cream thoroughly. Then stir through the cheese, then the bacon and onion.
7. After removing the skins from the oven, fill them with the filling. You will have some left over - don't overfill the cases.
8. Pop back into the oven for a couple of minutes, until the filling is heated through. Serve hot.
Chef's Tips
Consider carefully if you'll be making enough - they disappear in no time!
You can make the skins and the filling and assemble ahead of time, then just pop into the oven when needed.
Feel free to substitute in or out some of the fillings. Try peppers, spring onions, or other veg.
There are many uses for the leftover innards. Try frying them up for a quick potato cake, mixing them in with potato salad, saving them for mashed potato...
You can do the first cooking stage in the microwave for 10 or so minutes if you are short on time, but this will make the skins a LOT less crispy. Plan early and you will have plenty of time to make them as great as possible!
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