Loaded Potato Skins

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 190°C/375°F (fan).
2. Prick the potatoes with a fork and microwave them on high for 10 minutes (or add 20 minutes to the oven time instead).
3. Place the potatoes directly on the oven shelf and bake for 35-45 minutes, until crisp outside and soft inside. A knife should slide easily into a potato when it is ready.
4. Meanwhile, heat the oil in a small frying pan over medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy, then remove from the pan.
5. Once the potatoes are ready, cut each in half. Holding a half with a tea towel, scoop the flesh into a large bowl with a spoon. Repeat with the rest.
6. Add the cream, butter, salt and pepper to the bowl and mash until fluffy.
7. Stir in the pancetta and most of the cheese, keeping a small handful of cheese aside.
8. Fill each potato skin with a spoonful of the potato mixture and place them in a baking dish. Sprinkle with a little of the reserved cheese.
9. Return the stuffed potatoes to the oven at the same temperature for 10-15 minutes. Serve topped with soured cream and spring onions.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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CheeseScallionCreamPotatoHeavy creamSour creamCheddar cheesePancetta