Side Pannel
Twice-Baked Potato Skins With Chipotle, Garlic And Cheese
Twice-Baked Potato Skins With Chipotle, Garlic And Cheese
- Recipe Submitted by maryjosh on 10/12/2016
Ingredients List
- 4 large baking potatoes (mine weighed around 700g) *
- 1 - 2 tablespoons olive oil
- 4 tablespoons greek yogurt
- 2 teaspoons garlic powder
- large pinch of sea salt
- ½ - 1 teaspoon chipotle chilli paste **
- To serve:
- Shredded smoked cheddar or monterey jack cheese
- Bacon rashers, cooked and diced (optional)
- Spring onions (scallions), snipped
- Sour cream (or more greek yogurt)
- Smoked paprika
Directions
Preheat the oven to Gas Mark 6 (400F degrees). Slice each potato in half lengthways. Lightly brush all over with oil and place, cut side up on a baking tray / large casserole dish.
Bake fairly near the top of the oven until the cut sides of the potatoes are blistered and golden brown (this adds extra flavour and texture to the mashed potato filling later). They will be done when you can easily slide a knife into them (mine take around 40 - 45 minutes).
Remove from the oven, using a teaspoon (mind your fingers, it's hot!) scrape out the inside of each potato, leaving a thin layer of flesh attached to each skin.
If you want your skins to be extra crispy, brush the insides with any remaining oil and return to the oven while you prepare the filling.
In a bowl, combine the potato flesh, yogurt, garlic, salt and chipotle paste and mash with a fork until well mixed and fairly smooth.
Spoon the mixture back into the potato skins, top with shredded cheese and bake for another 15-20 mins or until the cheese is golden brown and bubbling.
Serve with a scattering of bacon pieces (if desired), spring onion, sour cream and a sprinkling of smoked paprika.
If you have any left (um, how?) you can store, covered in the refrigerator for up to two days. Reheat for 20-25 mins at Gas Mark 6 (400F degrees).
Bake fairly near the top of the oven until the cut sides of the potatoes are blistered and golden brown (this adds extra flavour and texture to the mashed potato filling later). They will be done when you can easily slide a knife into them (mine take around 40 - 45 minutes).
Remove from the oven, using a teaspoon (mind your fingers, it's hot!) scrape out the inside of each potato, leaving a thin layer of flesh attached to each skin.
If you want your skins to be extra crispy, brush the insides with any remaining oil and return to the oven while you prepare the filling.
In a bowl, combine the potato flesh, yogurt, garlic, salt and chipotle paste and mash with a fork until well mixed and fairly smooth.
Spoon the mixture back into the potato skins, top with shredded cheese and bake for another 15-20 mins or until the cheese is golden brown and bubbling.
Serve with a scattering of bacon pieces (if desired), spring onion, sour cream and a sprinkling of smoked paprika.
If you have any left (um, how?) you can store, covered in the refrigerator for up to two days. Reheat for 20-25 mins at Gas Mark 6 (400F degrees).
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