FULLY LOADED POTATO SKINS
THE first time I did these – having longed to write my own recipe for fully loaded skins – I didn’t bother with the bacon. I was eating them alongside meat, so it didn’t seem necessary. But then I figured, without bacon they’re only partially loaded, and that wouldn’t do at all. So here I’ve gone, as you can see, the whole hog. However, in the seasonal spirit, you might want to serve them without the bacon, or with the crisp bacon bits in a separate bowl for sprinkling, since it seems unnecessarily antagonistic to make potatoes that your veggie friends can’t eat at a party. MAKES 20 10 baking potatoes 225g strong cheddar, or red Leicester 250ml sour cream 4 spring onions, finely chopped 1 tsp Maldon salt or ½ tsp table salt (or to taste) Good grinding of black pepper 1 tbsp Worcestershire sauce 10 rashers American-style or thin-cut streaky bacon
Oil for frying
1 THE day (or up to 2 days) before you load them, preheat your oven to 200c/gas 6 and bake the potatoes (pricking them first) for about 1½ hours, or until the skins are crisp and the insides fluffy.
2 AS SOON as you can bear to tackle the hot potatoes, cut them in half lengthways and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
3 WHEN you are ready to fill the potatoes, preheat your oven to 200c/gas 6. Grate the cheese and add 200g of it to the cold potato insides, along with the sour cream. Add spring onions, salt, pepper and Worcestershire sauce. Spoon the potato filling into the skins, and lay each half on a baking tray so they fit snugly together. Sprinkle over the remaining cheese, giving each potato skin a light covering, and cook for 20 to 30 minutes until golden.
4 FRY the bacon rashers in oil (or grill) until crispy, then crumble them and sprinkle half a rasher’s worth over each potato skin to make them fully loaded.
MAKE AHEAD TIP: Fill the skins as directed and sprinkle with the cheese and crispy bacon (or add the crispy bacon after cooking if preferred). Cover loosely and keep in the fridge for up to 2 days. Cook as directed.