You got to a restaurant and the starter skins are always amazing but they’re over priced and there’s really not much to them. Well!
I’m at home with Dorothy and Mrs P went to work for a keep in touch day before the end of her Maternity stint. Every day I come back to a gorgeous home cooked meal and I wanted to do the same.
So looking online at various recipes and options for loaded skins I find a collection of recipes and think with my stomach! I’m making three choices!
So there’s three of us eating skins, Bethany, Mrs P and I with Dottie needing a food choice too.
Here’s my skins choices:
- Standard Potato, Ham, Cheese, Spring Onion and Pesto
- Sweet Potato and Chilli Beef
- Standard Potato, Mushy Peas, Yoghurt, Cheese topped with Salmon.
Four Jacket Potatoes, Two Sweet Potatoes, Small Packet of Sandwich Ham, Two Storks of Spring Onion, Tsp Pesto, 2 handfuls of Grated Cheese, Tin of Shop Chilli Beef, Tin of Mushy Peas, 2Tsps of Natural Yoghurt and enough Salmon Strips to cover Three Skins.
So first get your spuds on the go! We need 2* 3 1/2s of white and 1 1/2 of sweet potato.
Put them on a baking tray, set the flavour free with lashings of olive oil, pepper and salt. Be liberal!
200c and 1 hour in the oven.
Standard Potato, Ham, Cheese, Spring Onion and Pesto
Half two of the white potatoes and scoop out three of the innerds. Keep one half to the side for the next option.
I used sandwich ham as it’s all we had in but I can imagine ham hock will work better but cut them ham into small pieces. Mix a handful of cheese with the ham, two storks of spring onion and a teaspoon of pesto. Mash together in a plastic bowl and carefully spoon back into the three empty potato skins. Put them back on to the tray.
Wash out the bowl and spoon.
Sweet Potato and Chilli Beef
You can make your own chilli for this but I used a tin from the supermarket. Stick it into a bowl and microwave for a minute. I used about half a jar for three skins.
Half the two sweet potatoes and I kept one half for Dottie’s dinner. Scoop the potato from the other three halves and mix with the warmed chilli beef. Spoon back into the potato skins.
Standard Potato, Mushy Peas, Natural Yoghurt, Cheese topped with Salmon.
I just need to say I’m the only one that likes mushy peas in our house. So this was a surprise for the family to see what they think.
Take a tin of mushy peas and drain some liquid off. I used about two tbl spoons full and used a handful of grated cheese. There’s two teaspoons of natural yoghurt there as well. Using the half left over from earlier and the two halves you just cut 🙂 mix it all together in a bowl. Scoop it all back in to the halves.
So you’re left with 9 skins all loaded and a half a skin of sweet potato for the baby. Completely cover in pepper! Because I love it.
Pop the 9 skins back into the oven at 100c for about 20 mins.
You’ll want to toast them for the last 4 mins, stick the grill on and add extra cheese if you want.
I had some mushy peas left over which got heated up for Dottie, a spoonful of mushy/yoghurt/peas mix and the half of sweet potato.
Finish off the mushy potato with some flakes of salmon over the top and a wedge of lemon.
Enjoy and uncover how you can create cool food for less than £10 with a number of tatties, salmon, peas and chilli left over for a rainy day 🙂