Loaded potato skins recipe
Tuck into cheesy potato skins with this easy recipe that turns baked potatoes into something extra special. The fluffy insides are scooped out and mashed with cheese, chives and mustard before being stuffed back into the shells. See method
- 4 large baking potatoes
- 1 tbsp olive oil
- flaky sea salt
- 100g mature Cheddar, grated
- 20g chives, snipped
- 2 tsp wholegrain mustard
- 1 tbsp butter
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.
Each serving contains
of the reference intake
- Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a fork. Rub the oil over the skins, then rub with a little salt. Put the potatoes on a baking tray and bake for 1 hr, turning halfway through to cook evenly until completely tender when pierced with a skewer or sharp knife.
- Remove from the oven and carefully cut the hot potatoes in half to allow the steam to escape. Cool slightly, then scoop out most of the flesh into a large mixing bowl, being careful to keep the skins intact.
- Add the Cheddar, chives, mustard and butter. Mash together until thoroughly combined but not completely smooth. Scoop the mixture back into the skins, mounding it up to fill them.
- Return to the oven and bake for 15 mins until lightly browned and golden on top. Serve straightaway or add extra toppings, as you like.
Tip: These are delicious on their own, but you can top the baked potatoes with any tasty ingredients you like. Try dolloping on ricotta and topping with slices of roasted pepper and fresh basil leaves, adding sliced avocado and spicy chilli, or a classic piece of smoked salmon with fresh dill.
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