Recipe: Perfect Stuffed Potato Skins

Stuffed Potato Skins. Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food. Plus I've got TEN more ideas for fillings below.

This recipe takes some already cooked jacket potatoes and combines them. Brush or rub olive oil all over the. These healthy stuffed potato skins are great for dinner. You can cook Stuffed Potato Skins using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Stuffed Potato Skins

1. You need 1 of baking potato.
2. You need 1 tsp of fresh coriander, finely chopped.
3. It's 1 of Jalapeño, chopped.
4. You need 50 grams of Bacon Lardons.
5. You need 35 grams of mozzarella cheese, roughly pulled into small pieces.
6. You need 25 grams of mature cheddar cheese, grated.
7. It's 1 of salt.

The baked potatoes are stuffed with corn, beans, and vegan cheese. The recipe is meatless, plant-based, gluten-free, and easy to make! Baked potatoes stuffed with bacon, served with camembert. Baked potato with cheese and herbs.

Stuffed Potato Skins instructions

1. Pre-Heat an oven to 190°C / 170°C fan..
2. Clean and dry you potato. Rub in salt and the place on a baking tray..
3. Place in the oven for 1hour..
4. Turn the potato over and return to the oven for another hour..
5. Remove from the oven, slice in half and scoop out the flesh into a bowl using a fork. Leave to cool..
6. Add the jalapeño, coriander, lardons and mozzarella to the bowl and mix well..
7. Scoop the mixture into the potato skins and compact until you cannot get any more in..
8. Top the stuffing with the cheddar cheese. Place back into a preheated oven at 190°C / 170°C fan. Bad for 30mins..

BBQ stuffed potato Pulled Pork Stuffed Potato Skins. Stuffed Potato Skins on a Tray with Sea Salt Stuffed potato skins with cheese and bacon close-up on the table. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl.