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Loaded Potato Skins 4 Ways

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Croque Monsieur

Directions

  1. Heat the oven to 180C/350F.
  2. Cut the baked potatoes in half lengthways. Scoop out the flesh and pop it in a bowl. Put the skins on a baking tray, drizzle with oil and bake for 15 mins until they have firmed up a bit.
  3. Add the ham, 3/4 of the gruyere and Swiss cheese mix, cream, nutmeg, salt and pepper to the potato and stir to combine.
  4. Pop the filling back in the skins and top with the remaining cheese. Return to the oven and bake until the cheese is golden and bubbly.
  5. Sprinkle with chives and serve!

Cheesy Chipotle Chicken

  1. Heat the oven to 180C/350F.
  2. Cut the baked potatoes in half lengthways. Scoop out the flesh and pop it in a bowl. Put the skins on a baking tray, drizzle with oil and bake for 15 mins until they have firmed up a bit.
  3. Add the chicken, 3/4 of the cheddar and mozzarella mix, sour cream, chipotle paste and salt to the potato and stir to combine.
  4. Pop the filling back in the skins and top with the remaining cheese. Return to the oven and bake until the cheese is golden and bubbly.
  5. Sprinkle with chives and serve!

Meat Feast

  1. Heat the oven to 180C/350F.
  2. Cut the baked potatoes in half lengthways. Scoop out the flesh and pop it in a bowl. Put the skins on a baking tray, drizzle with oil and bake for 15 mins until they have firmed up a bit.
  3. Add the sausages, bacon, pepperoni, ham, 3/4 of the cheddar and mozzarella mix, sour cream, salt and pepper to the potato and stir to combine.
  4. Pop the filling back in the skins and top with the remaining cheese. Return to the oven and bake until the cheese is golden and bubbly.
  5. Sprinkle with chives and serve!

Cheesy Mushroom and Spinach

  1. Heat the oven to 180C/350F.
  2. Cut the baked potatoes in half lengthways. Scoop out the flesh and pop it in a bowl. Put the skins on a baking tray, drizzle with oil and bake for 15 mins until they have firmed up a bit.
  3. Add the mushrooms, spinach, 3/4 of the cheddar and mozzarella mix, double cream, garlic, salt and pepper to the potato and stir to combine.
  4. Pop the filling back in the skins and top with the remaining cheese. Return to the oven and bake until the cheese is golden and bubbly.
  5. Sprinkle with chives and serve!