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Cheesy Loaded Potato Skins With Chorizo

Cheesy Loaded Potato Skins With Chorizo


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Cheesy and delicious, what's not to love?!

Sometimes the most delicious things can be the most simple, and this is one of those: soothing, tasty and filling. — Faith Mason, author of Sheet Pan Magic

Ingredients

  • 6 medium baking potatoes
  • 3 Tablespoons sea salt flakes
  • 2 Tablespoons unsalted butter
  • 1/3 Cup cream cheese
  • 1 1/2 Cup grated cheddar cheese
  • 3 scallions, finely sliced
  • Sea salt and freshly ground black pepper
  • 3 Ounces cooking chorizo, chopped small

Servings6

Calories Per Serving430

Folate equivalent (total)44µg11%

Riboflavin (B2)0.3mg15.3%


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).


Stuffed Potato Skins

Tell me, do you eat stuffed potato skins with your hands or a knife and fork?

I mean, obviously if you're serving them up with baked beans or something, then forks are the go-to option, but when they're on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands.

13 years after kid number one was born, and I feel like I'm still having to teach them table manners every time we're eating dinner!
I sometimes wonder if I didn't remind them as often as I do, whether they'd just act like a bunch of apes at a make-as-much-mess-as-you-can tea party.

Anyway, coming back to the stuffed potato skins, these are so easy to make for a weekday dinner.

We start by baking the potatoes in the oven until crisp on the outside and tender in the middle.

Then, carefully slice the potatoes in half and scoop out the flesh into a bowl (I usually hold the potato with a kitchen towel, so as not to burn my hands).

Add butter, cream, salt and pepper and mash together, then stir in crispy bacon bits and grated cheese.

Spoon the mixture back into the potato skins and place on a baking tray.

Sprinkle over more cheese, then place back in the oven for another 10 minutes, until the cheese has melted.

Serve topped with a little soured cream and a sprinkling of spring onions (scallions).



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