Loaded potato skins

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Loaded skins are everyone's favourite guilty pleasure side dish, with fluffy, creamy mash contrasting gloriously with the crisp shell of the skins. Lisa Allen's stuffed potato skins recipe includes a couple of hints for perfecting the golden, crispy shell, such as baking the potatoes with salt and brushing the shells in butter before they are put back into the oven. Once you've mastered this recipe try adding some extra fillings of your own, such as cheese or bacon.

First published in 2015
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Preheat the oven to 190°C/gas mark 6
Spread the coarse salt out evenly across a large baking tray. Wash the potatoes and place them on top of the salt, then bake in the oven for 45 minutes or until cooked through. Remove the potatoes from the tray - discarding the salt - and slice them in half. Scoop the middle out of the potatoes and reserve
Melt 25g of the butter and use it to brush the inside of each of the empty potato skins. Season the skins with salt and place them back into the oven for a further 5-8 minutes
Meanwhile, pass the reserved potato insides through a sieve into a pan. Stir in the milk, crème fraîche, chives and the remaining 50g of butter, mixing well until the potato is smooth and creamy. Add a pinch of salt to taste and transfer the mash to a piping bag, keeping warm until ready to fill the skins
  • 50g of milk
  • 60g of crème fraîche
  • 5g of chives, finely sliced
  • 50g of butter
  • 1 pinch of salt
Once the skins are crisp and golden remove them from the oven and pipe in the creamy mashed potato. Garnish with chives and chives flowers if desired and serve
First published in 2015

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

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