Tuesday, 29 April 2014

Potato Skins


I've got another recipe to share with you today, this time a yummy savoury one. My mum asked me to create a buffet-style platter of food for her to take in to work for her team day, and my mind immediately snapped to these beauties. Nothing beats a big old plate full of filled potato skins, piled with melted cheddar, bacon bits and spring onions. 

This is the sort of food you can pick up with your fingers and won't make a big mess, so perfect for parties or any buffet. They also make you look like you've gone to a big effort, when really you haven't. But shh! Don't let on, stand back and soak up the compliments. 

The baking of the tatties takes a little time at first but the actual work you have to do on them is minimal. You can get on with prepping your other food while they're baking! Or pop your favourite tv show, whichever is fine. 

I would say this serves 8-10 people, with other buffet bits to eat aswell.

So to make some seriously good skins, you will need:

Ingredients

12 baking potatoes 
Olive Oil
Salt and Pepper
10 rashers of bacon
400g cheddar cheese
5 spring onions, snipped thinly 
Sour cream and chive dips 

Method

1. Pre-heat the oven to 190c. Wash your potatoes and pat dry. Rub with olive oil and season with salt and pepper. Pop in the oven for 1.5-2 hours or until the potatoes are cooked through. 

2. In the meantime, while your spuds are in the oven, fry your bacon strips until crisp. Drain on paper towels, allow them to cool and crumble. Grate your cheese on to another plate. And use a pair of scissors to snip the spring onions on to another separate plate. 


3. Remove your potatoes from the oven and allow them to cool for 10 mins. Cut them in half horizontally and use a spoon to scoop out the insides, leaving a little in the skin so they retain their shape! This is very important. The spare potato your scooped out is great for making Fishcakes, topping shepherd's pies and loads of other things so don't throw this away! Brush the hollowed out skins with olive oil and pop them back in the oven for 10 mins.


4. Take your potatoes out of the oven. It's time to top them! Sprinkle them with cheese, then bacon bits, and finally spring onions. 

Place back in the oven for 20-25 minutes, or until the cheese is melted and bubbly. 


Allow the skins to cool and serve with sour cream and chive dips for dunking. If you're being clever and making them in advance, leave them to cool and them cover them with cling film. Unveil them when you're ready to kick off the buffet. 

Party planning has never been so easy!

What are your favourite party buffet foods?

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