Triple Baked Stuffed Potato Skins
Triple-baked… yes you heard correctly – TRIPLE-BAKED stuffed potato skins. Lathered in cheese, bacon and chives…is this what heaven is?
I’d happily be lathered in this concoction tbh because what more does a gal want?! Especially one who used to be obsessed with visiting TGI Fridays purely for the potato skins. This really encouraged and kick-started my love for spuds, so I can’t thank them enough for that. And hopefully you will enjoy these little beauties just as much as I do. Plus, anything that is triple baked is automatically so much better, despite the added effort.
For more stuffed spud inspo and another excuse to fill more potatoes with lots of cheese and bacon, here’s my double stuffed bacon jacket to go for next. If you just want a load of spud recipes, then OMG you have come to the right place. This website is predominantly beige and I’m really ok with that.
Ingredients
- 7 King Edward potatoes
- 300g pancetta lardons
- 2 spring onions, sliced
- 1 large handful of grated gruyere cheese
- 1 large handful of grated cheddar and mozzarella
- 50g salted butter
- 50ml double cream
- Pinch of smoked paprika
- Salt and pepper to season
Method
- To start, preheat the oven to 200°C/400°F/Gas Mark 6.
- Fork your spuds, cover in oil and salt and get on a rack and get in the oven for 30-40 mins.
- Next, fry off the pancetta. You want it to look all beautiful and golden.
- Once the potatoes are cooked, cut them in half and scoop out the middle into a bowl, place the skins upside down on the baking tray and bake again for a further 10 mins until crispy.
- Add the butter, cream & seasoning & whip until smooth.
- Then, add in the pancetta, spring onions, cheese and mix well.
- Get the skins and fill with your cheese mash and top with a little more cheese, place back in the oven for another 10 mins until golden.
- Finally, serve with what you want! Enjoy huns x