These loaded potato skins are a warm, comforting, budget-friendly dish filled with creamy mashed potato, savoury seasoned beef pieces, mushrooms, spring onions, and melted cheddar. Crispy on the outside and soft and cheesy on the inside, they make a satisfying lunch, a hearty side dish, or a fun snack for family and friends.
Why You’ll Love This Recipe
A simple, family-friendly recipe using everyday ingredients
Perfect for meal prep, gatherings, or an easy weeknight dinner
Customisable with endless filling variations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large baking potatoes
1 tbsp olive oil
250 g seasoned beef pieces, chopped into small pieces
250 g mushrooms, chopped into small cubes
4 spring onions, finely chopped
50 g cream cheese
1 medium egg
150 g cheddar cheese, grated
Salt and black pepper to taste
To serve:
Sour cream
2 spring onions, finely chopped
Chives, finely chopped
Directions
Preheat the oven to 220°C (425°F). Bake the potatoes for about 1 hour, or until cooked through.
Allow the potatoes to cool slightly. Cut them in half and scoop out the centres into a bowl, leaving a thin layer of potato inside each skin for sturdiness.
Place the empty potato skins on a baking tray and return them to the oven for 10 minutes to crisp.
Meanwhile, heat the olive oil in a frying pan and cook the seasoned beef pieces and mushrooms until browned and slightly crispy.
Add the cooked beef pieces, mushrooms, spring onions, cream cheese, egg, half of the cheddar cheese, and salt and pepper to the bowl with the scooped-out potato. Mash everything together until well combined.
Remove the potato skins from the oven and divide the filling evenly between them.
Top with the remaining cheddar and return to the oven for another 10 minutes, or until the cheese is golden and bubbling.
Serve hot with sour cream, extra spring onions, and chives.
Servings and timing
This recipe makes 8 loaded potato skins, serving 4 people.
Total time: About 1 hour 25 minutes
– Prep: 15 minutes
– Cook time: 1 hour 10 minutes
Variations
Replace seasoned beef pieces with turkey, chicken, or vegetarian protein options.
Add sweetcorn, spinach, or finely diced red pepper for extra vegetables.
Mix in a little mozzarella with cheddar for a stretchier topping.
Swap sour cream for Greek yoghurt for a lighter alternative.
Storage/Reheating
Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven or microwave until piping hot. Freeze: Freeze completely cooled potato skins in a freezer-safe container for up to 3 months. Defrost fully before reheating.
FAQs
What type of potatoes work best for loaded potato skins?
Floury potatoes such as Maris Piper, King Edward, or Rooster are ideal because they bake fluffy on the inside and crisp on the outside.
Can I make these potato skins ahead of time?
Yes, you can assemble them in advance and bake later.
Are these potato skins gluten free?
Yes, the ingredients used are naturally gluten free.
Can I use leftover baked potatoes?
Yes, this recipe works perfectly with leftover jacket potatoes.
What can I serve with loaded potato skins?
They go well with salads, grilled meats, or beans.
Can I make them vegetarian?
Yes, replace the beef pieces with vegetarian protein or extra vegetables.
Can I make them spicy?
Add fresh chilli, chilli flakes, or a dash of hot sauce to the filling.
Can I replace the cream cheese?
Yes, use more cheddar, Greek yoghurt, crème fraîche, or a splash of milk.
How do I prevent the skins from tearing?
Leave a thin layer of potato attached to the skin when scooping.
How do I reheat them so they stay soft inside and crisp outside?
Reheat in the oven at 180°C (350°F) for about 10–12 minutes.
Conclusion
These loaded potato skins are a comforting, flavour-packed dish that’s easy, adaptable, and perfect for any occasion. Whether for meal prep, family dinners, or a cosy weekend treat, they always hit the spot. Enjoy experimenting with your favourite fillings for endless delicious variations.
These loaded potato skins are a crispy, cheesy, and satisfying dish filled with mashed potato, seasoned beef, mushrooms, and spring onions—perfect as a hearty snack, lunch, or side.
Ingredients
4 large baking potatoes
1 tbsp olive oil
250 g seasoned beef pieces, chopped into small pieces
250 g mushrooms, chopped into small cubes
4 spring onions, finely chopped
50 g cream cheese
1 medium egg
150 g cheddar cheese, grated
Salt and black pepper to taste
Sour cream (to serve)
2 spring onions, finely chopped (to serve)
Chives, finely chopped (to serve)
Instructions
Preheat the oven to 220°C (425°F). Bake the potatoes for about 1 hour, or until cooked through.
Let the potatoes cool slightly. Cut in half and scoop out the centres, leaving a thin layer of potato in each skin.
Place empty skins on a baking tray and return to the oven for 10 minutes to crisp up.
Meanwhile, heat olive oil in a frying pan and cook beef pieces and mushrooms until browned and slightly crispy.
In a bowl, mash together the scooped-out potato with cooked beef, mushrooms, spring onions, cream cheese, egg, half the cheddar, and salt and pepper.
Remove skins from oven and fill each with the mashed mixture.
Top with remaining cheddar and return to oven for 10 minutes, until cheese is melted and golden.
Serve hot with sour cream, extra spring onions, and chives.
Notes
Use floury potatoes like Maris Piper or King Edward for best results.
Make ahead and bake just before serving.
Freeze cooled potato skins for up to 3 months.
Replace beef with vegetarian protein or extra veg for a meat-free version.
