Fully Loaded Potato Skins from the Woodfired Oven
Often the simplest things are the most satisfying and these fully loaded potato skins really hit the spot – crispy potato skin shells, filled with creamy mashed potato filling with herbs, onions and cheese; then topped with Cheddar and baked in the oven until golden brown and crispy on the outside. Topped off with sour cream and snipped fresh chives and with a hit of spice in the bottom of the skins with a taste of nduja – happy days!
Do check out the video of how David cooks them in the woodfired oven on our youtube channel here and the recipe is below. Do let us know how you get on; we love to hear from you.
Ingredients for 8
4 large floury potatoes, pre-baked until completely tender (we use Maris Piper, King Edward or Marfona)
2 red onions, peeled, finely sliced and pre-cooked lightly in 1tbsp olive oil until starting to soften
150g mature Cheddar cheese, grated
3tbsp sour cream
3tbsp snipped fresh chives
Salt and pepper
Oven State, equipment etc
Oven at 1-2 Mississippi to crisp the potato skins and 2-3 Mississippi to cook the loaded skins through
Heat deflector is very useful to keep the oven tidy and prevent sidescorch from the embers.
Cut the baked potatoes in half lengthways and carefully scoop out the cooked flesh, leaving a shell with about 1/2cm skin on each one.
- Put the cooked, scooped out potato flesh into a large bowl with the cooked onions, half of the chives and half of the cheese. Season well with salt and pepper and mix together with the back of a fork.
- Dunk the skins in some olive oil, shake off any excess and put them on a baking sheet. Bake them in the oven at about 1-2 Mississippi until crisp and brown; about 10 minutes in our oven with the door open. Turn the skins over half way through cooking.
- Take the crisp skins out of the oven and fill each one with the filling you have made already.
- Spoon 1tsp nduja into each skin and spread out around the base.
- Top each filled potato skin with the rest of the grated cheese, dividing it equally amongst them.
- Put the loaded skins back on the baking sheet and into the oven. Close the door leaving it ajar slightly and bake the skins for another 10 minutes or until they are golden brown and crispy on top with the cheese melted.
- Divide the soured cream between each loaded skin and sprinkle the rest of the chives over the tops of the potatoes.
- Serve at once either as a side or as a main course with a green salad.
- Leave out the nduja for a vegetarian version or replace it with a tsp of chilli jam
- Try with sweet potatoes instead of regular floury potatoes or do half and half and mix up the cooked flesh so the filling isn’t too sweet
- Use different herbs instead of the chives – parsley is perfect or oregano for a Mediterranean feel
- Use different cheeses; goats cheese would be delicious or maybe a mozzarella/Parmesan mix for stringiness and sharpness
- add some chopped cooked crispy bacon to the mashy mixture instead of the nduja
- put a spoonful of chilli at the base of the potato skins instead of the nduja, woodfired of course!