Fully Loaded Potato Skins Recipe by Mary Rolph Lamontagne
2-3 large baking potatoes, baked in oven or over braai 2 tablespoons salted butter Salt and pepper
Choice of 2 fillings: Med Skins: ¾ cup tomatoes, diced (1 medium tomato) 5 large basil leaves, chopped 2 tablespoons chopped olives 1 cup grated mozzarella
Meaty Skins 2 rashers cooked bacon, crumbled ¼ cup cooked crumbled sausage ¾ cup grated cheddar cheese
½ cup sour cream
Pre-heat oven to 180C Cut the cooked potatoes in half and scoop out the insides with a spoon and reserve for making a mash or tater tots. Cut each half into another 2 halves and place them skin side down on a baking sheet. Melt butter in a small dish and brush over the insides of the skins. Season with salt and pepper. Top each skin with either the Med or Meaty skins mixture. Sprinkle cheese over the fillings. Bake in the oven at 180C for 10 minutes, until the cheese is melted, then place under grill until slightly brown and bubbling. Serve with a dollop of sour cream.
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