Twice baked potatoes
These are another winter favorite of mine, crisped skins and soft fancied up insides. These baked potatoes are great on their own or as a side dish to one of the stews or roasts that I have made recently. They take a little while because you double bake them, but believe me, they are so worth it.(4 servings)
What you need
2 or 3 large potatoes
1 egg lightly beaten
30ml cream or milk
30ml mayonnaise
3/4 cup grated cheddar cheese
3 Spring onions chopped
4 cooked crisp slices of bacon, chopped up
Cayenne pepper
The process
Clean the potatoes and place them whole in a 220 Celsius oven and bake for 1 hour.
Remove them from the oven, cut in half (use a cloth to hold them, they are seriously hot), scoop out the flesh and place in a bowl. Get as much of the flesh out of the skins without breaking them.
Roughly mash the potato flesh leaving it chunky. Add the rest of the ingredients keeping about 1/3 of the cheese and a few spring onions aside.
Mix it all together and fill the skins with the mixture.
Sprinkle over a little cheese, place on a baking tray and then back into the oven for another 20 minutes or so. These are great with the beef in beer casserole.
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If your rub the potatoes with a little salt and olive oil the skins are really yummy.
Thanks for this filling idea.
Crispy baked potato skins are fabulous, thanks so much for sharing and enjoy the weekend G
Such an awesome website, glad I stumbled across it.
I an a vegetarian, what can I substitute the egg and mayo for?
Hi Nadine, not sure about the eggs, but here is a mayo substitute
http://www.cooks.com/rec/view/0,1730,156174-230200,00.html
Cheers G