Baked Potato Skins



Grate gruyere and Emmental, mix with grated red Leicester. Slice spring onions and bacon, leave to one side. Deep fry potato longboats for 4 mins and drain of excess oil, alternatively bake for 20 mins in an oven set to GM9/240°C. Meanwhile heat mashed potato and mix with ¾ of grated cheeses, sliced spring onion and bacon bits. Fill each longboat with mash potato mix, top with some more grated cheese and bake until golden and cheese is melting. Serve topped with a sprinkling of spring onion and chopped chives.


Top tip: Alternatively use DV0003 Baking potatoes, cook until soft in centre and once slightly cooled cut in half lengthways and scoop out the flesh before mixing with cheeses, bacon and spring onion then refill and bake as above.