Cheesy potato skins

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Finger food really is great, you can have so many of your favorite things in one sitting without feeling like you’ve been sat at an all you can eat Las Vegas buffet. I regularly do these if we have guests coming round for nibbles as all the prep work can be done beforehand and then you can just bung them in the oven to heat through once you’re getting hungry, leaving you to enjoy a nice cold glass of wine. I digress, back to the food! In this case, we fired up the BBQ for the first time in our new home and I just had to make some of these yummy gooey potato skins to pop on the coals.

 

All you’ll need is

 

Baked potatoes (enough to serve everyone who’s eating)

Butter (you’ll need a small chunk to help blend the ingredients)

Cheese, grated, I used 50g with 3 small potatoes but use as much or as little as you like, it all depends on how much you like cheese!

Onion, roughly chopped, I used half for the two of us but again, it depends how much you like it

Bacon lardon, I used about 40g for two servings

Salt and pepper

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Clean and pierce the potatoes and bake in the oven as you would a baked potatoes. Leave until cool enough to handle. This next bit is easier to do if the potatoes are still slightly warm. Cut in half and scoop out the filling taking care not to tear the skins. Roughly mash the potatoes with the other ingredients and spoon it all back into the skins. At this point you can either leave to cool and refrigerate over night or wrap and pop them in the freezer but if you want them now, stick them straight into the oven at 180 degrees for about 15 minutes or until the tops go golden, or, as we did last night, wrap them individually in foil and pop them on the BBQ until they’re nice and hot.

 

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Cheddar and onion is one my favorite flavor combinations but it’s so easy to experiment, last night I did a mix of Cheddar, onion and bacon and Stilton, bacon and onion, you could also try adding spring onions, salad peppers, sweet corn or even baked beans for the kids!

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