TWICE BAKED LOADED POTATO SKINS

 

CRISPY PARMESAN & ROASTED PEPPER LOADED JACKET SKINS

 

Lovely simple quick supper, when baking and I have a spare shelf in the oven I often pop in several potatoes because it makes sense to use all of the oven whilst it is on. This means I then have to hand jacket potato's for lunches and suppers and lots of accompaniments ready to go in seconds like crushed baked potato's, wedges, skins, potato salad, fishcake base, topping for Shepard's pie, cheesy baked mashed potato, garlic potatoes and patata bravas.

 

INGREDIENTS

 

1 jacket potato

50g Parmesan cheese fine grated

20g Parmesan fine grated for topping

50g soft cream cheese

1 tsp butter

1 roasted red pepper, diced (from a jar)

1 red chilli fine diced

1 small handful raw baby spinach

Salt and pepper

100g sweetcorn (toasted optional)

 

Take the cooked jacket potato and cut in half, scoop out the potato and re-heat, meanwhile place the jacket potato skins in the oven or under the grill to crisp up.  Once the scooped out potato is hot add the butter, cheeses, red pepper, spinach and sweetcorn, taste and season with salt and pepper.  Now remove the potato skins from oven/grill and fill with the potato mix, finish off with the remaining Parmesan, sprinkle over the fresh chillies and pop under the grill until golden and brown on top.

Serve with some crisp dressed salad and sour cream.