Twice-Baked Potato Skins

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180℃ / fan 160℃ / 350℉ . Put the potatoes on a baking tray and bake for about 1 hour (SEE NOTES SECTION) until cooked through and the skins have crisped up slightly.

Step 2

Meanwhile, put the bacon medallions in a dry frying pan over low to medium heat until cooked through and with a touch of colour. Remove from the pan and set aside. Leave the pan on the hob, turn the heat down to low and add the olive oil.

Step 3

Add the garlic, thyme, onion and spinach. Fry gently for 5 minutes until the onion has softened. Remove the heat and put aside.

Step 4

When the potatoes are cooked, cut each one in half lengthways. Holding each half in a clean tea towel or cloth, use a tablespoon to very gently scoop out the potato flesh into a heat proof mixing bowl. Put the empty skins onto a clean baking or oven tray ready for use in a moment.

Step 5

Add the cream cheese to the potato and season with salt and pepper. Mash until smooth, loosening with a tiny bit more cream cheese if too stiff.

Step 6

Roughly dice the cooked bacon and add it to the mashed potato. Add the spinach and onion and mix it all together and check the seasoning.

Step 7

Carefully spoon the mix back into the empty potato shells- I find the easiest way is to use a tablespoon. Level off the top and line the filled skins up on the tray.

Step 8

Sprinkle a little grated cheese over each potato skin and bake in the oven for 15-20 minutes until hot and starting to turn golden.

Step 9

NOTES: The cooking time will depend very much on your potatoes so I would suggest starting with 1 hour and then checking them after 10 minute bursts.

Step 10

NOTES: For a vegetarian friendly version, simply leave out the bacon!