Stuffed Potato Skins
Stuffed Potato Skins

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, stuffed potato skins. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stuffed Potato Skins is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Stuffed Potato Skins is something that I have loved my whole life. They’re fine and they look wonderful.

Compare Prices on Potatoe Skins in Kitchen & Dining. Place potato shells on an ungreased baking sheet. This restaurant-quality stuffed potato skins recipe makes perfectly seasoned spuds with crispy exteriors, smoky bits of bacon, and loads of melted cheese topped with a dollop of sour cream. I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe.

To get started with this particular recipe, we must first prepare a few components. You can cook stuffed potato skins using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Potato Skins:
  1. Take 1 baking potato
  2. Get 1 tsp fresh coriander, finely chopped
  3. Get 1 Jalapeño, chopped
  4. Make ready 50 grams Bacon Lardons
  5. Make ready 35 grams mozzarella cheese, roughly pulled into small pieces
  6. Take 25 grams mature cheddar cheese, grated
  7. Prepare 1 salt

From our best bacon-loaded stuffed potatoes, to cheesy vegetarian twice-baked potatoes, pub-style potato skins and even a stuffed potato soup, there's something for every spud lover here. Get your tater on with these satisfying stuffed potato side dishes, appetizers, and snack recipes. This version of potato skins is on the lighter side. The stuffing for this recipe includes mozzarella, ricotta and parmesan cheese.

Instructions to make Stuffed Potato Skins:
  1. Pre-Heat an oven to 190°C / 170°C fan.
  2. Clean and dry you potato. Rub in salt and the place on a baking tray.
  3. Place in the oven for 1hour.
  4. Turn the potato over and return to the oven for another hour.
  5. Remove from the oven, slice in half and scoop out the flesh into a bowl using a fork. Leave to cool.
  6. Add the jalapeño, coriander, lardons and mozzarella to the bowl and mix well.
  7. Scoop the mixture into the potato skins and compact until you cannot get any more in.
  8. Top the stuffing with the cheddar cheese. Place back into a preheated oven at 190°C / 170°C fan. Bad for 30mins.

This version of potato skins is on the lighter side. The stuffing for this recipe includes mozzarella, ricotta and parmesan cheese. Garlic powder, green onions, and paprika add plenty of flavor without making these potatoes very heavy. Brush potatoes with olive oil and season with salt. Add the remaining ¼ cup olive oil to a large skillet over medium heat.

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