Potato skins are often on a menu as a side dish or a starter; these however bad boys are so heavily loaded that they make a really satisfying and filling main course. Make sure you use large baking potatoes and don’t be shy to load them sky high!! This is a really great filling combination and simple too; but you can honestly be as adventurous as you like with potato skins. I am tempted to try out many different combinations and be a little bit outrageous with these, so watch this space for more loaded skin recipes (maybe I will even write a book!)
– 2 large potatoes
– Small nob butter
– 3 rashes smoky bacon
– 1 while onion – finely chopped
– ½ x 415g tin baked beans
– 50g cheddar cheese
– 1 tbsp mayonnaise
– Salt and pepper
For the mayonnaise
– 1 small garlic glove – minced
– 2 tbsp light mayonnaise
– ½ tsp cayenne pepper
– ½ tsp oregano
– ½ tsp paprika
– Pinch saffron
Preheat the oven to 200’C
Bake the potatoes, depending on how much time you have. They are best rubbed in salt and olive oil and baked in the oven for about an hour and a half, but I started mine in the microwave and then cooked them for 20 minutes in the oven to get a crispy skin. The time will also depend on the size
Once cooked, cut the potato in half and once cooled, scoop out the middle, being careful not to tear the skin.
In a frying pan, heat the small nob of butter and fry the onions and bacon until the onion is cooked and the bacon crispy
Add the baked beans and heat through for a couple of minutes.
Mash the potato with a fork and stir in the beans and bacon mix, along with the mayonnaise, salt and pepper and most of the cheese (leaving a little behind to top the potatoes).
Once the filling is well combined, stuff it back into the potatoes and then top with the remaining cheese.
Put the potatoes back in the oven for 20-25 minutes, until they are golden crispy
While the potatoes are cooking, mix together the ingredients for the paprika and garlic mayonnaise and steam some fresh vegetables.