-
1
Preheat the oven to 400F (200C).
-
2
Prick the potato skins all over with a fork.
-
3
Bake in the oven for about 4550 minutes, until tender.
-
4
Reduce the oven temperature to 350F (180C).
-
5
Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes until golden.
-
6
Add the shallots and cook until they soften, about 1 minute more.
-
7
Slice off the top third of each potato, horizontally.
-
8
Using a spoon, scoop out the flesh into a large bowl.
-
9
Reserve the hollowed-out skins and place in a lightly oiled baking dish.
-
10
Mash the potato with a potato masher.
-
11
Add the milk and butter, and beat until smooth.
-
12
Stir in the Cheddar and bacon mixture along with the parsley.
-
13
Season with salt and pepper.
-
14
Spoon the mixture back into the potato skins and bake for 2025 minutes, or until the filling is heated through and golden on top.
-
15
Serve hot with extra chopped parsley sprinkled on top, if desired.
-
16
Variations
-
17
Potato Skins with Crab:
-
18
Mix the mashed potato with a 16oz (168g) can crabmeat, drained, 3 chopped scallions, 1 chopped fresh small red chile, 1/4 cup creme fraiche, and 2 tbsp chopped cilantro.
-
19
Spoon back into the skins and bake as above.
-
20
Potato Skins with Chorizo:
-
21
Mix the mashed potato with 5oz (145g) chopped smoked chorizo, 1 ripe tomato, seeded and diced, 5oz (145g) mozzarella, diced, and 1 tbsp chopped oregano.
-
22
Spoon back into the skins and bake as above.
