Crispy bacon and melty cheese mixed with creamy, buttery potato and baked once more in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food. The cheese and bacon combination mmmmmmmm.
This is ‘let’s-watch-Lego-movie-AGAIN-and-sit on-the-sofa-eating-these-things-with-our-hands’ kind of food.
And make sure you make extra so you can have it all over again for lunch the next day.
I think the kids will be disappointed to move back to packed lunches rather than leftover Stuffed Potato Skins/meatballs/sticky chicken etc. when they go back to school next week. We’ll also go back to saving our special breakfasts like blueberry lemon cheesecake bagels for the weekend.
I can’t believe the kids have been off for nearly 6 weeks! Since finishing work I feel like I’ve been busier than ever with holidays, days out with the kids and doing various housey things. I’ll miss them when they go back to school, but it’ll be nice to spend a bit more time baking and photographing when the kids aren’t looking at me with pleading eyes whilst they’re waiting to tuck into anything I’ve made.
I’m not kidding, my daughter was stood over me whilst I was photographing this shot above, desperately trying to sneak a piece of bacon. A bowl of cherry tomatoes only stalls them so much. If I don’t get photos done in 10 minutes I know I’m in serious trouble!
The Stuffed Potato Skins Recipe:
Stuffed Potato Skins
Ingredients
- 8 small floury potatoes - such a Maris Pipers
- 6 rashers of streaky bacon
- 2 tbsp double/heavy cream whole milk is ok if you haven't got any cream
- 2 tbsp butter
- pinch of salt and pepper
- 175 g of your favourite cheese I used a mix of 75% mature chedder and 25% red Leicester, grated
- 4 spring onions/scallions chopped
Instructions
- Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
- Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily.
- Crispy your bacon under the grill and chop it into pieces. Put to one side.
- When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes. Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy. Add in the bacon, the cheese (reserving a small handful for sprinkling on top) and the spring onions (reserving a tbsp for sprinkling on top). Mix together. Take one of the potato skins and put a spoon full of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
- When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature). Take out of the oven and serve sprinkled with the remaining spring onion/scallions.
Recipe Notes
Nutritional Information
Kathryn says
May 8, 2018 at 5:26 pmPotatoes are my real carb weakness, especially jacket potatoes. So these stuffed skins had my mouth watering and so had to make them, absolutely yummy.
Amy says
September 1, 2014 at 6:29 amI haven’t had potato skins in years. I think Mum made them once a long time ago. These will be a hit with my bacon, cheese, potato loving man! As for me, I think I’ll sub the bacon for some salty black olives. Yum yum!!
Nicky Corbishley says
September 1, 2014 at 9:57 amOoh now that’s an idea. I haven’t managed to make myself like black olives yet, but I’m working on it. Green nocerella olives are the only ones I can truly say I like so far. I bet they’d taste great with their buttery salty flavour.
Thalia @ butter and brioche says
August 30, 2014 at 2:32 amI am obsessed with potato skins! These potato skins look delicious…definitely craving some of their cheesy goodness right now. I have to recreate the recipe!
Nicky Corbishley says
September 1, 2014 at 10:03 amYou’ll love them Thalia, they’re always a hit!
thespicetrain says
August 29, 2014 at 7:17 pmTaking photos in 10 minutes while anxiously being watched would be impossible for me! You’re doing an impressive job, these look absolutely delicious. Now I’m hungry. 🙂
Nicky Corbishley says
September 1, 2014 at 10:02 amIt’s certainly not easy! Kids are back at school tomorrow though, so I’m definitely looking forward to spending a bit more time on the photographs!!
apuginthekitchen says
August 29, 2014 at 5:18 pmThose look delicious Nicky, totally drool worthy.
Nicky Corbishley says
September 1, 2014 at 9:59 amThanks Suzanna,. I love them, far too moreish though!!
Christine says
August 29, 2014 at 1:56 pmFirst off, the pictures. Second off, —> “Crispy bacon and melty cheese mixed with creamy, buttery potato”…. I’m honestly DROOLING! Your description is amazing and makes me want to stuff 5 of these in my face, pronto. Great recipe!
Nicky Corbishley says
September 1, 2014 at 9:59 amHa ha thanks Christine. Only 5? 😉