Loaded potato skins are sooo 1980s, right? Wrong – they're a winner dinner for the 2020s, too. Let’s face it, pleasing the entire family with what you’re serving up for dinner isn’t always easy. That’s why we’re always on the lookout for recipes that everyone around the table will tuck into with no complaints, and these loaded potato skins are definitely one to add to the repertoire for all meat-eating households.
Its other big benefit? It’s fuss free and pretty quick to make, and with the kids back at school, easy evening meals are what we’re after. Plus, they're cheap, too! And you can top them with anything that you have in the fridge.
You can find out how to make this delicious dish for four below. Need more ideas for family meals, snacks and treats? Just head over to our food hub for all the inspiration you need.
- Thanks to Aldi for sharing this recipe with us
How to make loaded potato skins
Serving up loaded potato skins? You will need:
- Four pack of frozen jacket potatoes
- 200g smoked bacon lardons
- A little sunflower oil
- 125g mature Cheddar cheese, grated
- 60g mayonnaise
- Sea salt and black pepper or crushed chilli, to serve
1. Cook the potatoes in the microwave according to packet instructions. Preheat the oven to 200ºC/400ºF/GM6.
2. In the mean time, heat the sunflower oil in a frying pan and sauté the lardons. Drain off any surplus oil, and leave to cool.
3. Mix the cheese the lardons and the mayonnaise.
4. Allow the potatoes to cool a little then cut them in half lengthways. Scoop out some of the inner flesh, and set them on a baking sheet. Divide the cheese mixture between them and bake for 20 minutes until the potatoes are crisp and the tops browned.
Tip: Season with salt and black pepper to serve, or add a kick with a sprinkling of chilli.
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