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Saturday, May 29, 2010

Yummy Potato Skins

This delicious potato skins recipe is loosely based on a recipe from the delicious Nigella Lawson's "Nigella Christmas" and is a great way to use up the potato skins you had left over from your baked potato gnocchi. I'll present the recipe here as if you are starting from scratch, if you have left over skins just boil a few potatoes to give you enough for your filling. Nigella's recipe makes 20 potato skins, if you're using leftovers just over fill your skins because you won't have 20, you'll more likely have 10 or 12, I hope that all makes sense.



Potato Skins

10 baking potatoes
225g tasty cheddar cheese
125ml sour cream
6 fresh chives (or fresh parsley)
4 spring onions
1 tablespoon of Dijon mustard
1/4 teaspoon smoked paprika
1/2 teaspoon salt
Fresh black pepper
1 teaspoon worcestershire sauce
6 rashers streaky bacon
oil

Bake your potatoes at 180C for around 1 1/2 hours until the insides are completely soft and the skins starting to wrinkle and go slightly crispy, this is best done the day before you intend serving this meal.
Cut the potatoes in half lengthways and when they are cool enough to handle, scoop the insides into a large bowl and leave the skins to cool, refrigerate if not using the same day. When the potato has cooled down a little pass it through a ricer or mash and stir in a splash of olive oil.
When you are ready to fill the potatoes, preheat your oven to 160C. Chop up the bacon into 1-2cm pieces and cook until crispy. Grate the cheese and add it to the potato along with the sour cream and mustard. Finely chop the spring onions and chives and add to the potato along with the worcestershire sauce, cooked bacon, paprika and salt and pepper. Mix well and fill your potato skins.
Bake at 160C for around 40-50 minutes until heated through and starting to crisp up, serve with fresh salad or what you will.

1 Comments:

At 1:08 PM, Anonymous Caroline said...

This sounds Italian. I had a very good Italian friend here visiting in Mexico last week and she cooked up something you might want to try: fried courgette flowers - easy and delicious! So, get your flowers big enough to stuff a little. clean and dry, preferably with a salad spinner. Fill each flower very gently with the cheese of your choice, she used small torn pieces from a buffalo mozzarella ball. To make the batter, use one egg and 7 tablespoons of flower and add milk until you get a soupy consistency. Heat a wide shallow pan with good olive oil. Then dip each flower in the batter and fry like a piklet until brown on both sides. Drain on paper and sprinkle generously with sea salt. Absolutely delicious! We added a few drops of a favourite Mexican spicey red sauce to each one for interest.

 

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