Description
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.
- Add chilli flakes or hot sauce for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 loaded potato skins
- Calories: 340
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg
