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Easy

Loaded Potato Skins

Within these crispy shells lies a celebration of hearty potato goodness..

Within these crispy shells lies a celebration of hearty potato goodness.

  • Cooking time1 hour
  • Preparation time30 minutes
  • Servings10 portions
recipe image Loaded Potato Skins
Very low
Very Low
Colcannon & “bacon” filling:
  • 1/4 large savoy cabbage, finely shredded
  • 2 shallots, finely diced
  • 1 pack of Plant Based Bacon Lardons
  • 50 g Flora Plant B+tter Unsalted
  • 50 g Violife Original Flavour Grated
Spicy jalapeno & semi dried tomato filling:
  • 75 g jalapeno in brine, drained and finely chopped
  • 75 g semi-dried tomato, drained and finely chopped
  • 1/2 tsp smoked paprika
  1. Bake the potatoes in a hot oven approx. 200oC until crisp and brown on the outside and soft on the inside.
  2. Allow to cool for 30 mins or overnight.
  3. Cut in half and using a spoon remove 90% of the baked potato filling.
  4. Mash the potato and other ingredients together and split it between two bowls.
Colcannon & “bacon” filling:
  1. Sweat off the cabbage, shallots and lardons in the melted Flora Plant B+tter Unsalted.
  2. Add to the potato mix.
  3. Fill the skins of 5 potato halves with the filling.
  4. Top each potato with Violife Original Flavour Grated and bake until the cheese is melted and started to turn golden brown.
Spicy jalapeno & semi dried tomato filling:
  1. Add to the other half of the potato mix.
  2. Fill the skins of 5 potato halves with the filling.
  3. Top each potato with Violife Original Flavour Grated and bake until the cheese is melted and started to turn golden brown.
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Products used in the recipe:

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