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Wednesday, 2 November 2016

Cheesy Potato Skins

bonfires-night-potato-skins
bonfires-night-potato-skins

This Saturday is the 5th of November, and if you're in the UK that means Bonfires night. There are always certain foods that I start to think of around this time, things such as chili with rice and corn bread (I have a recipe here), stews, baked potatoes and hot dogs. This year however, I keep thinking potato skins! Like baked potatoes but much better, and great for large groups if you happen to be having a party.

bonfires-night-potato-skins
bonfires-night-potato-skins
bonfires-night-potato-skins

There are of course endless combinations you can add to your potatoes, but this is our very favourite way of doing them. The cream and Gruyere cheese makes them soft and melty and much more indulgent than your normal skins.

Ingredients:   -makes 12 skins
6 medium sized potatoes
100g of cheddar
100g of Gruyere
3/4 spring onions
12 slices of streaky bacon -grilled and chopped up
3 tablespoons of double cream
2 tablespoons of melted butter
1 teaspoon of salt
1 tablespoon of oil

bonfires-night-potato-skins
bonfires-night-potato-skins

-Preheat your oven to 180°C, prick the potatoes with a fork all over, and then cover them in a little oil. Place them on a baking tray lined with greaseproof paper and sprinkle with sea salt. Bake for around 1 hour until crispy on the outside and soft and fluffy on the inside.

-Leave the potatoes to cool for 5 - 10 minutes so they're easier to handle. Cut them in half and scoop the insides into a bowl, leaving a thin layer of potato on the skins.

-To your bowl of fluffy potato, add the salt, melted butter and double cream, give this a mix with electric mixer (or hand whisk) until smooth. Once it's nice and smooth, add in your cheese, spring onions and crispy bacon, leaving a little for topping later.

-When everything is well combined you can start spooning the potato mix back into the skins. Once they have been refilled, top them with the left over cheese bacon and spring onions and put them back in the oven for 20-25 minutes until melting and golden brown

Perfect for this weekend, a potato skin in one hand, and a sparkler in the other! 

bonfires-night-potato-skins




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