Tell me, do you eat stuffed potato skins with your hands or a knife and fork? I mean, obviously if you’re serving them up with baked beans or something, then forks are the go-to option, but when they’re on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands. 13 years after kid number one was born, and I feel like I’m still having to teach them table manners every time we’re eating dinner!I sometimes wonder if I didn’t remind them as often as I do, whether they’d just act like a bunch of apes at a make-as-much-mess-as-you-can tea party. Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner. We start by baking the potatoes in the oven until crisp on the outside and tender in the middle. Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands). Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese. Spoon the mixture back into the potato skins and place on a baking tray. Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted. Serve topped with a little soured cream and a sprinkling of spring onions (scallions).
The Stuffed Potato Skins Video:
Note - I previously worked with Elmlea to create a video of this recipe for an Instagram post. That video has been re-edited especially for this post. This post has not been sponsored. This post was first published in August 2014. Updated in 2019 with new photos, video and tips.
More appetizer ideas
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