Delicious miniature versions of the best potato skins you will have ever tasted
Gently scrub the potatoes and dry them. There is no need to peel them, you want the skins on for this recipe.
Cut them in half and then take a small slice off the bottom as you want them to stand up.
Preheat your oven to 170 degrees centigrade and cook for about 45 minutes until the potatoes are tender
Remove from the oven and allow to cool before scooping out the center of the potatoes. Mash the potatoes with your choice of filling. So we used 4 tablespoons of grated cheddar, two of finely chopped spring onion and a knob of butter and season with salt and pepper.
Return the filling back to your potatoes. To store, refrigerate stuffed potatoes on a rimmed baking tray for up to 1 day.
Cook for about 15 minutes at 180 degrees centigrade and top with a sour cream and garnish with some additional spring onion.
When they come out of the oven you basically have one of the best potato skins you’ve ever had. Add a dollop of sour cream on top and pop them in your mouth. They will be gone before you know it!