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Rarebit potato skins recipe

54 ratings

Bring stuffed spuds to the next level with a traditional Welsh twist – rarebit is the perfect addition to crispy skins, with just the right amount of zing from the Tabasco and Worcestershire sauce. A perfect barbecue snack to get the party started. See method

Serves 6
Takes 1 hr 15 mins plus chilling
175 calories / serving
Healthy

Ingredients

6 similar-sized British all-rounder potatoes (about 130g each)
½ tbsp olive oil
1 egg yolk
1 tsp English mustard
70g mature Cheddar, finely grated
2 tbsp (30ml) beer
1 tsp Worcestershire sauce
dash of Tabasco, to taste
2 spring onions, finely chopped
6g fresh chives, snipped

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
735kj
175kcal 9%
Fat
7g 10%
Saturates
3g 16%
Sugars
1g 1%
Salt
0.3g 4%

of the reference intake
Carbohydrate 22.8g Protein 6.3g Fibre 2.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes all over with a fork, then roll in the oil and a little salt on a baking tray. Bake for 1 hr until crisp and golden. Set aside until cool enough to handle. Preheat the grill to medium-high.
Meanwhile, mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco in a bowl and set aside.
Halve the cooked potatoes and use a teaspoon to scoop out the flesh into a bowl, leaving 0.5cm around the edges to support the skins. Mash the flesh with a fork, season, then fold through the spring onions, chives and half the rarebit mix. Spoon back into the skins.
Spread the remaining rarebit mixture over the top of the potatoes and grill for 2 mins, watching closely, until golden and just starting to catch.

Tip: Don't let the potatoes cool too long before grilling: the centres should still be hot.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Potato recipes