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Stuffed potato skins loaded with cheese and sour cream

Loaded Potato Skins

These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food. Melting cheesy goodness baked in a jacket potato.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 People
Calories 437 kcal
Author Sarah Barnes

Ingredients

  • 4 Large baking potatoes
  • 1 tbsp Olive oil
  • 250 g Bacon Chopped into small pieces (see note 1).
  • 250 g Mushrooms Chopped into small cubes
  • 4 Spring onions Finely chopped
  • 50 g Cream cheese See note 2
  • 1 Medium free range egg
  • 150 g Cheddar cheese See note 3
  • Salt and peper

To serve:

  • Sour cream See note 4
  • 2 Spring onions
  • Chives See note 5

Instructions

  1. Preheat the oven to 220C and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)

  2. Allow to cool slightly.
  3. Cut the potatoes in half and scoop out the middle into a bowl (set aside), make sure that you leave a little behind so that the 'shell' is still sturdy.
  4. Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.

  5. Meanwhille, heat the oil in a frying pan and fry the bacon and mushrooms until cooked and crispy.

  6. Add the bacon, mushrooms, spring onions, cream cheese, egg, HALF of the grated cheddar and plenty of salt and pepper into the bowl containing the inside of the potatoes from earlier. Mash all together well.

  7. Remove the potato shells from the oven and share the mixture between them. Top with the remaining cheese.
  8. Pop back into the oven for about 10 minutes until the cheese is bubbling and crispy.
  9. Serve with the sour cream and the extra chopped spring onions.

Recipe Notes

Note 1 - Bacon - I like to use smokey bacon for added flavour. Pancetta cubes would be even better if you're feeling fancy.

Note 2 - If you don't have any cream cheese, you can omit this, OR add more grated cheese or forage frais or creme fraiche or even a little milk or cream. It just adds a smoother texture to the mash but isn't vital.

Note 3 - Very strong cheddar is best for flavour. Sometimes I like to mix it up and add in some mozzarella for the top sprinkles to make it extra stretchy and cheesy.

Note 4 - Sour cream - You can substitute this for greek yoghurt, forage frais, creme fraiche or even mayonnaise. 

Note 5 - Chives - These make a lovely, tasty garnish but aren't necessary if you don't have any.

Nutrition Facts
Loaded Potato Skins
Amount per Serving
Calories
437
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
131
mg
44
%
Sodium
 
1630
mg
71
%
Potassium
 
1242
mg
35
%
Carbohydrates
 
32
g
11
%
Fiber
 
6
g
25
%
Sugar
 
3
g
3
%
Protein
 
34
g
68
%
Vitamin A
 
778
IU
16
%
Vitamin C
 
29
mg
35
%
Calcium
 
387
mg
39
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.