Summer loaded potato skins

If you’re anything like us, you eat baked potatoes regularly throughout the year. So next time, put a few more potatoes in the oven and you can make this recipe! It’s great for a light summer lunch outside in the sun with a beer in hand, or just as good cosy inside on a winter night with a mug of tea. plateful 22-3-14The original recipe is torn from an old copy of Grazia magazine, but I have ‘made it our own’ as the original featured bacon. Feel free to adapt your toppings as creatively as you wish. I used smoked salmon and spring onions, but you could choose sun-dried tomatoes, tuna, pine nuts, a sprinkle of smoked paprika. potato - close-up of cooked half 22-3-14Serves 4
6 large potatoes
3 tbsp extra virgin olive oil smoked salmon - close-up 22-3-144 large slices smoked salmon, sliced
4 spring onions, chopped
100g parmesan [or cheddar, manchego, whatever hard cheese you have] parmesan - grated 22-3-14150ml sour cream
1 small garlic clove, crushed
2 tbsp fresh chives, snipped with scissors

Preheat the oven to Gas 7/220°C/180°C fan. potatoes - just gone into the oven 22-3-14Rub the potatoes all over with a little oil, place directly onto the oven shelf, and back for 1- 1¼ hours or until tender. Remove from the oven, set aside to cool. potato - just out of the oven 22-3-14Meanwhile prepare your toppings. potatoes - cooled & quartered 22-3-14Cut the cooled potatoes into quarters, and scoop out most of the flesh leaving a ½cm layer [reserve the flesh in a dish to use later for something else]. Place the quarters, cut side down, onto two baking trays. Brush with a little oil and bake for 8-10 minutes. potatoes - quarters on the baking tray 22-3-14Turn the skins over, and top half with the cheese, smoked salmon and salad onions. Return to the oven for another 8-10 minutes [keep an eye on them though, as mine only needed 5 minutes]. potato - quarters loaded going into oven 22-3-14Combine the sour cream, garlic and chives in a bowl. Arrange the potato skins on a plate and drizzle with the sour cream. sour cream, garlic & chives - on a teaspoon 22-3-145 to remember
regularmente – regularly
la próxima vez – the next time
el tocino – the bacon
tan bueno como – just as good
un cuarto – a quarter

10 thoughts on “Summer loaded potato skins

  1. roughseasinthemed

    We tend to do baked potatoes with Boffard (cheese) and onion slices. A throwback to my university days where Kirklands in Liverpool was renowned for baked potatoes. Cheese and onion was always my fave back then. Don’t eat them in Spain though, only Gib. Doesn’t seem very Spanish!

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