A Liverpool-Based Food Blog

Cheese & Bacon Potato Skins

Potato Skins

November- a month of perpetual darkness, frozen windscreens and arguments about when to put the heating on. A month like that calls for comfort food and in my opinion potato skins are the comfiest of all the foods. Crispy skins, soft, buttery mash, cheese and crispy bacon. It's like a hug for your mouth.

You will need:

- 4 large Baking Potatoes
- Half a Red Onion- diced.
- Smoked Bacon or Pancetta
- Half a block of cheese (I used Red Leicester)
- Salt and Pepper
- Salted Butter

What to do:

1. Start by cooking your jackets. I wrapped mine in foil and left on the oven shelf at 180° for around an hour and 15 mins. If you're cleverer or more impatient than me then you can (and should) do it in a microwave.

2. Once they've cooled slightly, cut the potatoes in half length ways and carefully scoop out the filling with a spoon leaving a small border of potato so it doesn't fall apart.

3. Mash the contents of the potatoes with some butter, salt and pepper until smooth and leave to one side.

4. Brush the skins with oil, salt and pepper and put back in to the oven to crisp up for 5-10 minutes, turning half way through.

5. Gently fry the onions in a small amount of oil. When they're soft chuck in the bacon or pancetta and cook until crispy. 

6. Mix the cooked onions and bacon with the mashed potato and stir in a good amount of grated cheese. That's your filling sorted.

7. Scoop the filling in to your now crisp and golden potato skins and top with the rest of your cheese.

8. Put back in to the oven for a final time until the cheese is melted and the filling is heated through. Mine took about 10-15 minutes.

I served mine with caramelised onion sausages for the ultimate winter dinner. 



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