Cheesy Stuffed Potato Skins
Cheesy and delicious, these potatoes can either be a meal on their own or a side dish. With a creamy, cheesy interior and satisfyingly crispy skin, they also have a lovely crunch thanks to the walnuts.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 750 g washed potatoes
- 1 ½ tbsp unsalted butter
- 3 tbsp cream
- 25 g parmesan, grated
- 50 g mature cheddar, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- 200 g baby spinach leaves
- ¼ cup walnut pieces, roughly chopped
How do I make it?
- Preheat oven to 220C.
- Pierce potatoes with a skewer a few times and place on a lined baking tray. Cook until the flesh is soft, about 1 hour. Remove from oven and set aside to cool. When cool, slice in half and scoop flesh from potatoes into a bowl. Reserve potato skins.
- Mash scooped potato with 1 tablespoon butter, cream, and both cheeses. Taste, and season with salt and pepper to taste.
- Return potato skins to baking tray. Melt remaining ½ tablespoon butter and spread over the inside of the potato skins. Sprinkle with salt and bake for 6-8 minutes or until the skins start to crisp. Remove from oven.
- Meanwhile, bring a saucepan of water to the boil over high heat. Add spinach and cook until wilted. Drain and squeeze excess water out of the spinach then add to the mashed potato mixture.
- Scoop mashed potato and spinach mixture into potato skins and return to the oven to cook for 10 minutes.
- Serve sprinkled with chopped walnuts.
TOP TIPS
Customise these to your taste by adding other fillings such as garlic, spring onion, bacon, tuna, mushrooms, capsicum, or other vegetables.
