Loaded Potato Skins (small batch)

 

 

I don't think I have met a potato or a potato recipe that I did not fall in love with. They are, simply put, my all-time favorite vegetable.  When I saw this Loaded Potato Skin recipe in an email from Kitchen Sanctuary the other day, it immediately went onto my MUST make list!

Very similar to the stuffed baked potatoes that my mother used to make, but on a small scale and with a few more bits added.

Mom would occasionally make stuffed baking potatoes for us as a side dish for supper. She would bake the potatoes and then scoop out the flesh, mashing it simply with a bit of butter and some milk. She would also add a bit of onion and seasoning before she stuffed the whole lot back into the potato halves and rebaked them.

There was no cheese or fancy bits, just butter, milk, onion and seasoning, but we didn't care. We loved them anyways!

 

This recipe uses smaller potatoes and bakes them, ready to scoop out the flesh and mash together with goodies like cream, butter, seasonings, crispy smoky pancetta and cheese.  This gets stuffed back inside the potato, and they are re-baked to heat everything through, so that the flavors meld and that cheese melts. 

Crispy skinned and topped with melted cheese they are then ready to serve with some sour cream, a bit more pancetta and some chopped spring onions on top.

Each one should take no more than two to three bites to eat, making them the perfect appetizer nibble to enjoy with your BBQ's this summer.  Well anytime really. I cannot imagine anyone not enjoying these, no way, no time, no how!

I did small batch the recipe to make a smaller amount for the smaller family to enjoy.  Deliciously moreish!

 

WHAT YOU NEED TO MAKE LOADED POTATO SKINS

Just a few simple ingredients. Make sure your potatoes are on the smallish side, no more than 2 1/2 to 3 inches long.

• 4 small floury potatoes (Something like a russet or Yukon gold. In the UK a Maris Piper would work well.)
• 1/2 TBS light olive oil
• 3 1/2 ounces (99g) pancetta cubes (or thick bacon cubed)
• 1 TBS heavy cream
• 1 TBS butter
• pinch salt
• 1/4 tsp pepper
• 1 cup (83g) grated strong/sharp cheddar cheese

To serve:

• 2 TBS dairy sour cream
• 2 spring onions, trimmed, washed chopped
• some pancetta (reserved from above)

 

A floury potato is one which cooks up light and fluffy and mashes well.  Do not use new potatoes or waxy salad types of potatoes. These will end up gluey. 

You don't have to use pancetta cubes. You can use thick bacon which has been diced.  You can also use regular bacon cooked and crumbled.  Pancetta is really nice, however. (Just saying.) I get mine pre-packaged in the deli-section of my shops.

Use whipping cream for the heavy cream. In the UK use double cream.

Sharp/strong cheddar will give the nicest flavor, and I like to use the one which has been dyed orange so that it is more noticeable.

This is not the time for low fat anything. (Again, just saying.)

Spring onions are what is called Scallions in North America or Green Onions.  I got used to calling them spring onions when I lived in England and it has stuck.

 

HOW TO MAKE LOADED POTATO SKINS

Not at all that difficult to do. This is a small batch recipe which makes 8 delicious potato skins.

Preheat the oven to 350*F/180*C/ gas mark 4. Wash your potatoes really well, pat dry and then prick them all over with a fork. Rub all over with the oil.

Place onto a baking sheet and roast in the preheated oven for about an hour. They should be crispy on the outside and soft inside. They will yield when lightly pressed.

While the potatoes are baking cook your pancetta. Add to a dry skillet and cook over medium heat, stirring frequently, until most of the fat has rendered and they are starting to get crisp. Set aside.

 

Once the potatoes are done, remove them from the oven. As soon as you can comfortably handle them slice each potato in half lengthwise. Scoop the flesh out into a bowl, leaving the skins intact. I use a spoon for this.

Using a fork, mash the potato flesh in the bowl together with the butter and cream until fairly smooth. Season with the salt and black pepper.

Stir in most of the cheese and most of the pancetta, reserving some for a bit later on.

 

Divide the filling between the potato skins and place onto a small baking tray. top with the reserved cheese and return to the oven.

Bake for a further 10 to 15 minutes until the cheese has all melted and everything is heated through.

Garnish each one with a small dollop of sour cream, some of the remaining pancetta and a sprinkle of chopped spring onions.  Serve warm.

 

These are just like stuffed baked potatoes, albeit on a much smaller scale.  Depending on the size of potato you use they amount to only two bites of deliciousness. Rich and cheesy and a little bit messy to eat.  Very enjoyable!

These would make a great appetizer for when you are entertaining for a BBQ or similar occasion.  If you double the recipe they would be great to take to a covered dish or potluck supper.

You can totally make these ahead right up to the point where you pop them into the oven for the second baking. Simply cool, cover and refrigerate. When you are ready to serve them, take them out of the refrigerator about half an hour before you want to cook them.  Let them come almost to room temperature and then pop into the oven to finish as in the recipe.

  

Looking for more delicious appetizers/snacks to enjoy over the summer months?  Here are a few that we always enjoy!

GARDEN HERB DIP - I am betting you have everything in your house right now to make this delicious dip. Cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), chives and seasonings. Easy to make and oh so tasty with raw crudites or crackers and crisp breads.

SOFT PRETZELS & BEER CHEESE DIP - You may be surprised at just how easy these soft pretzels are to make.  Chewy, salty and light inside. Perfect for dipping into that rich and delicious cheese dip. The two together are amazingly tasty!

Yield: 8 potato skins

Author: Marie Rayner

Loaded Potato Skins (small batch)

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

These are crisp, crunchy, two bite sized potato skins, loaded with a delicious and fluffy pancetta and cheese filling! What's not to love! Recipe can easily be doubled to feed a crowd.

Ingredients

• 4 small floury potatoes (Something like a russet or Yukon gold. In the UK a Maris Piper would work well.)
• 1/2 TBS light olive oil
• 3 1/2 ounces (99g) pancetta cubes (or thick bacon cubed)
• 1 TBS heavy cream
• 1 TBS butter
• pinch salt
• 1/4 tsp pepper
• 1 cup (83g) grated strong/sharp cheddar cheese

To serve:

• 2 TBS dairy sour cream
• 2 spring onions, trimmed, washed chopped
• some pancetta (reserved from above)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Wash your potatoes really well, pat dry and then prick them all over with a fork. Rub all over with the oil.
2. Place onto a baking sheet and roast in the preheated oven for about an hour. They should be crispy on the outside and soft inside. They will yield when lightly pressed.
3. While the potatoes are baking cook your pancetta. Add to a dry skillet and cook over medium heat, stirring frequently, until most of the fat has rendered and they are starting to get crisp. Set aside.
4. Once the potatoes are done, remove them from the oven. As soon as you can comfortably handle them slice each potato in half lengthwise. Scoop the flesh out into a bowl, leaving the skins intact. I use a spoon for this.
5. Using a fork, mash the potato flesh in the bowl together with the butter and cream until fairly smooth. Season with the salt and black pepper.
6. Stir in most of the cheese and most of the pancetta, reserving some for a bit later on.
7. Divide the filling between the potato skins and place onto a small baking tray. top with the reserved cheese and return to the oven.
8. Bake for a further 10 to 15 minutes until the cheese has all melted and everything is heated through.
9. Garnish each one with a small dollop of sour cream, some of the remaining pancetta and a sprinkle of chopped spring onions.
10. Serve warm.

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