Aged Rutland red loaded potato skins
After an easy mid-week dinner? These cheesy potato skins will be a hit for the whole family. Recipe and image courtesy of Clawson Farms, clawsonfarms.co.uk
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Serves: 3
Ingredients
- 3 large jacket potatoes
- Olive oil
- Sea salt
- 150g Clawson Farms aged Rutland red cheese, grated
- 4-6 slices cooked bacon, coarsely chopped
- handful chives, thinly sliced
- sour cream (to serve)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Scrub the potatoes, then dry with kitchen roll. Pierce each potato 3-4 times with a fork, place on a baking tray and brush with olive oil.
Step 2
Bake for approximately 50 minutes, or until tender. Allow to cool slightly. Slice each potato in half lengthways. Using a small spoon, scoop out the centres, leaving about 1cm of potato flesh attached to the skin.
Step 3
Place the potato skins with the cut-side facing up a baking tray. Brush the inside and outside with olive oil and sprinkle with sea salt. Place under the grill for 2-3 minutes, or until lightly crisped.
Step 4
Remove from the grill and top each potato skin with cheese and bacon pieces then return the trays to the grill until the cheese has fully melted and the bacon is sizzling. Scatter with chives and serve immediately, with sour cream on the side, if liked.
