Both my girls were home from school today not feeling too well and and were snuggled down on the sofa under blankets having cuddles and watching movies. Our lunch comprised of bits and pieces out of the fridge, chicken wings that had been cooked on Sunday for any picky eaters not wanting the paella and tubs of cherry tomatoes, snacking peppers and small cucumbers, olives and I had popped some jacket potatoes in the oven but by the time they were cooked the girls were full and so I decided to make fully-loaded potato skins to have with dinner this evening. The recipe and method for this is below but I have to admit it changes depending on what is available in the fridge on the day.
We are very lucky to have two good butchers in my village and today I rushed out to pick up some pork schnitzel. It is the easiest thing to cook as it just needs popping in a hot frying pan with a little olive oil and butter and takes 3 minutes each side until the breadcrumb coating is golden brown.
- 3 Large Potatoes
- 150g Bacon lardons
- 2 x Spring onions finely chopped
- 150g Gruyère or Cheddar cheese, grated
- Chilli flakes
- Salt and Black pepper
- Bake the potatoes in the oven at 200C for an hour or until the potatoes are cooked with a crispy shell.
- As soon as you take them out of the oven, cut them in half and scoop out the fluffy centre and pop it in a bowl, mashing it up with a fork. Reserve the skins in a plastic bag for when you want to cook them in the fridge.
- Add the spring onions, cheese and chilli flakes to the potatoes.
- Fry off the bacon lardons in a pan until crispy then add it to the bowl wit the other ingredient and mix together.
- When it is time to cook the skins, place the filling back inside the potato skins, press down slightly. Sprinkle cheese over the top, season with a little salt and black pepper. Bake in the oven for 30 minutes, until the cheese has melted.