This is such a basic recipe that has amazing results from such simple ingredients. Perfect for feeding up your family, at a buffet or even just as a snack in the fridge for peckish children (and grownups). What I love most about Stuffed Potato Skins is that you can adapt this recipe really into whatever filling you like (there are some other loaded potato skin ideas further down). These transform your plain jacket potato into something special. They’re perfect for a weekend fakeaway style meal or for a special lunch or picnic. You can serve them as a main course with beans and salad, or as a side dish to a bigger meal. These are my little secret indulgence – make a batch for the freezer and your family will love you forever!
Why you’ll love this recipe
⭐️ A cheap and easy meal ⭐️ Family favourite and a big hit with kids ⭐️ Feels like a treat, better than a takeaway They became popular after restaurants began serving them up as starters or side dishes, but I’m here to tell you that they’re SO EASY to make at home, and so worth trying out (you won’t look back). Loaded Potato Skins (or Stuffed Potato Skins) can be made with leftover baked potatoes or especially made jacket potatoes.
What to put in Loaded Potato Skins
For this recipe we’re stuffing the crispy potato skins with bacon, cheese, mushrooms, spring onion and cream cheese (combined together with an egg), but there are LOADS of ways you can adapt this. Basically throw in what you like! Some ideas include other kinds of veg or cheese, ham instead of bacon, sour cream, chorizo, chillies, chilli beans… the list is endless. You can make these vegetarian or vegan if you prefer too.
Sour cream Spring onions Chives
Some of my other favourite potato recipes
Slow Cooker Jacket Potatoes Make Ahead Roast Potatoes Colcannon Homemade Chips Parmentier Potatoes Cheesy Chilli Loaded Wedges Sweet Potato & Peanut Butter Vegan Stew
In the fridge You can keep this recipe in the fridge for 3 days. Eat cold or reheat them fully in the microwave or oven before serving. In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or oven. Choose whichever style of bacon you prefer (smoky or not) or you can use pancetta or something similar too. If you don’t have any cream cheese, you can omit this OR add more grated cheese, or something to make it a bit smoother like milk, cream or creme fraîche. Very strong cheddar is best for flavour. A little added mozzarella gives that extra melted stretch. You can swap sour cream for Greek yoghurt, creme fraîche or mayonnaise. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
