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Rarebit potato skins recipe

Rarebit potato skins recipe

3 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 haven't got any white potatoes, try using sweet potatoes

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

  1. 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.
  2. Meanwhile, mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco in a bowl and set aside.
  3. 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.
  4. 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

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