I love using up our leftovers. Not only am I reducing waste but also you get more for the money, and usually tasty meals on day 2 of 3 as well. Not everything is always used, but I make a good effort. Recently I ran out of maris piper potatoes, so baked some jacket potatoes instead to use for the mash on top of cottage pie. It meantI had lots of potato skins left, so decided to keep them and make loaded crispy potato skins the next day.
I knew N wouldn’t be keen (he struggles with really crispy potato skins (prefers them softer), and the OH wouldn’t class it as a substantial meal. But they had the leftover cottage pie for tea, so I could have the potato sins with some salad.
Making loaded potato skins is so easy. When you scoop out the fluffy potato from inside, just leave a little layer behind to provide a bit of structure and substance to the potatoes. Then it’s simply your chance to load them up with whatever ingredients and toppings you want.
I kept them simple with cheese, peppers, serrano ham (too lazy to cook bacon and this was what I had in the fridge), and spring onion.
Alternative toppings for loaded crispy potatoes
- Cheese, runa and sweetcorn
- Chicken, mozzarella and pesto
- Bacon, cheese and break in an egg
- Pepper, onion and cooked chicken – fajita style
- Chilli con carne, peppers and cheese
You just need to make sure meat is cooked first as you’re just reheating the potatoes through and melting the cheese. There won’t be enough time to cook the meat at this point – so bacon and chicken, either use ready to eat, use leftovers, or cook before putting together the potato skins.
I make my baked potatoes in the oven, prick with a fork or knife then bake at around 200C for up to an hour until the skins are crispy and the inside is cooked. Half the potatoes horizontally and scrape out most of the inside with a spoon – use for mash, fishcakes, bubble and squeak or even a cake.
These would be great for a sleepover – just add some bowls of different toppings and left children choose what they want to add.
I served mine with guacamole and sour cream, but you could use whatever dip that suited. Or simply eat as they come. They should hold together so are good for finger food if the filings are fairly dry (with something like chilli inside, opt for knife and fork to eat or be prepared for it to be messy.
They tasted delicious with the warm gooey cheese, against the cool dip. A real treat, or good for a regular family film night.
If you want to make your own loaded crispy potato skins, then check out the recipe below.
Crispy loaded potato skins recipe
- Cooked jacket potatoes, halved horizontally and insides mostly scraped out.
- Cheese, I use cheddar, but whatever you prefer that will melt well
- Toppings – I use serrano ham, spring onion and diced peppers.
1, Preheat the oven to 180C, or turn the grill on – the aim is to just heat through and melt the cheese so either options work.
2, Put the hollowed out potatoes in a baking tray
3, Add the toppings. For a really crispy top add cheese on top, but if you’ve all got different toppings make sure you can still tell whose is whose.
4, Cook in oven or grill until the cheese is melted and potatoes are heated through.
5, Serve with salad and dips.
Get the printable recipe below.
Crispy loaded potato skins
Load up those jacket potato skins with toppings for great party food or to use up leftovers
- Cooked jacket potatoes halved horizontally with insides mostly scooped out
- Cheddar cheese grated, any meltable cheese could be used
- Toppings of choice
Preheat the oven to 180C, or turn the grill on – the aim is to just heat through and melt the cheese so either options work
Put the hollowed out potatoes in a baking tray
Add the toppings. For a really crispy top add cheese on top, but if you’ve all got different toppings make sure you can still tell whose is whose.
Cook in oven or grill until the cheese is melted and potatoes are heated through.
Serve with salad and dips.
To bake potatoes, choose baking potatoes or large white potatos like Maris Piper, prick with a fork or knife then bake at around 200C for up to an hour until the skins are crispy and the inside is cooked.
Slice horizontally in half, and scoop out most of the inside (save to make mash or for other uses). You can keep the empty skins covered until the next day to use them.
What topping would you add?