Twice-baked loaded potato skins

I've often looked at recipes for loaded potato skins and thought how tasty they looked. Crispy potato jackets with pimped up, baked fillings. I had a pack of potatoes to use up so I thought I'd give it a go with an experiment of flavours, which I'm happy to report were delicious! 

I decided to go with two types of filling: one fiery chilli and one cool vegan cream cheese and chive. I actually initially baked the potatoes last night, kept them refrigerated overnight and then loaded and baked today. These are very easy to make, just requiring patience for the long baking time- but the final flavour result is well worth the wait.

Serve with a generous portion of guacamole and a sprinkle of sea salt. 

Serves 4 

Ingredients 
4 large baking potatoes, scrubbed and pierced 

For the chilli filling: 
3 tbsp tomato puree
1 tbsp tomato ketchup 
4 tbsp canned red kidney beans, drained and rinsed (about half a can) 
2 tbsp canned or frozen sweetcorn, drained and rinsed 
2 Roquito chilli peppers, drained and chopped 
1 tsp mild chilli powder 
Handful of coriander leaves, chopped roughly 

For the cream cheese filling: 
4 tbsp dairy-free cream cheese (I used Tofutti Original, from Holland and Barrett) 
Handful of chives, chopped 

Method
1. Preheat the oven to 180C/ Gas Mark 4. Bake the potatoes on the middle shelf for 60-70 minutes until the skins are crisp. Remove from the oven and set aside to cool (enough so you can handle them). 
2. Cut each potato in half and use a spoon to scoop out the fluffy potato filling. Place this soft potato into 2 bowls. 
3. To make the chilli potatoes: Mix the tomato puree, ketchup, kidney beans, sweetcorn, Roquito chilli peppers, chilli powder and coriander leaves into one bowl of potato. Spoon this into 4 of the potato skins and set aside on a baking tray. 
4. To make the cream cheese and chive potatoes: Mix the cream cheese and chives into the remaining bowl of potato and combine fully. Spoon into the remaining potato skins and place on the baking tray. 
5. Bake the loaded potato skins for 30 mins at 180C/Gas Mark 4 until the fillings are bubbling and slightly browned. 

Enjoy! 



  

SHARE