How to Make Fully Loaded Potato Skins Recipe

This blog post is the recipe of how to make fully loaded potato skins. Roughly a quarter of a century ago I made fully loaded potato skins in school. Yesterday I ate them again (not the same ones!), and they tasted fantastic.

My memory is quite strong of that cooking class, actually run by a parent assisting the teacher. I remember the class room, the people, the process and I enjoyed eating them for lunch that day. It can be dangerous revisiting past experiences, as perhaps they might not taste as I’d remembered, but they did. Plus this is a great way to use up potatoes if you have some cheese as well.

I will say the fully loaded potato skins made yesterday were quite soft in the middle, but perhaps that is because cheddar cheese was mixed in with the potato mix. The results were delicious and my wonderful girlfriend and I enjoyed them for dinner last night. Anyway time for the fully loaded potato skins recipe:

Note: Children require the help of an adult, as sharp knifes and an oven is used.

Ingredients:

• Averaged sized potatoes.
• Salt and Pepper (though I used only pepper).
• A filling to mix with the potato (I used grated cheese cheese).
• A topping which was grated cheddar cheese.

 

Step 1 – Wash and cook the potatoes.

Always a good idea to wash the potatoes before cooking. If you don’t want to stab the potatoes, you could wrap them in tin foil and cook for roughly an hour at 190 Celsius / Gas mark 5. At this stage you don’t want to cook them until they are crispy, just well cooked. So basically you are just cooking jacket potatoes.

 

Step 2 – Cut the potatoes and scoop out the insides.

The next step is to remove the potatoes from the oven, and if you used tin foil, unwrap and remove from the foil. Now you need to scoop out the insides of the potatoes and place in a bowl.

Now the potatoes are hot, so you may wish to let them cool a bit. You can use a knife to perform the initial cuts around the edges, then a spoon to do the rest. Go easy as you can easily break the potato skin. If you do break a bit of potato skin, it should still be okay.

 

Step 3 – Create you potato mix.

Now I’m a vegetarian and all those years ago I used salt, pepper and chopped ham. Not this time!! It was tempting to use soya meat replacement, but instead cheddar cheese was used. The cheese was grated first and once the pepper was added it was thoroughly mixed with the potato.

Now naturally the cheese will melt and in the middle and will be soft once cooked. No salt was added this time around, which is personal preference and more healthy not adding salt.

 

Step 4 – Place the potato mix back into the potatoes and add grated cheese.

Place the potatoes onto an oven tray, and don’t use the tin foil. You don’t want to put the potatoes halves back together. Now gently place your potato mix back into the potatoes. Only fill up to the edges and then layer grated cheddar cheese on top.

Now chances are you are going to get some cheese on the tray as well, don’t worry about it.

 

Step 5 – Now cook in the oven for ten to twenty minutes.

Here is the tricky bit, which is not cremating the potato skins, but cooking the grated cheese and inside enough. So best check after ten minutes cooking at 190 degrees Celsius / gas mark 5, then every five minutes after. With the cheese filling, we deemed them cooked once the potato skins were crispy and the cheese had cooked enough.

 

Thoughts for modifying the recipe.

Next time fully loaded potato skins are cooked, we are probably going to use a soya meat replacement with the potato and pepper instead of cheese for the filling, else perhaps some chilli sprinkles. It is one of those basic recipes, which is fun to experiment with.

 

Serving suggestions.

A salad goes well with fully loaded potato skins, plus perhaps sour cream and tomato sauce. Fresh finely cut chives on top once cooked would probably be good also.

I’m not going to wait twenty-five years to try these again!

I hope you enjoy the fully loaded potato skins.