How to make Potato Skins

Step-by-step

1. Step 1

   Heat oven to 200°C. Halve the baked potatoes lengthways and scoop out the flesh, leaving a 5–8 mm potato layer attached to the skin.

   Look for: Each shell bends slightly but holds its boat shape. Tip: Save the scooped potato for croquettes or mash. Avoid: Scooping paper-thin skins makes them split under the filling.

2. Step 2

   Brush inside and outside with oil, season with salt and bake cut-side down for 10 minutes.

   Look for: The skin tightens and the edges start to crisp. Tip: A wire rack helps air reach both sides. Avoid: Filling soft shells gives soggy potato skins.

3. Step 3

   Turn cut-side up and bake another 8–10 minutes until the rim is dry and lightly browned.

   Look for: The potato edge looks golden and no longer wet. Tip: Brush any dry patches with a little more oil. Avoid: Leaving the cut side pale makes the filling slide around.

4. Step 4

   Add cheese and bacon or mushrooms, keeping the filling below the rim so it melts rather than spills.

   Look for: Cheese sits in an even layer inside each shell. Tip: Small pieces melt and brown more evenly. Avoid: Overfilling causes burnt cheese on the tray.

5. Step 5

   Return to the oven for 8–12 minutes until the cheese bubbles and the skin edges are crisp.

   Look for: Cheese is molten with browned spots; shells feel rigid. Tip: Grill for the last minute only if the cheese needs colour. Avoid: Leaving them too long dries out the potato layer.

6. Step 6

   Finish with spring onion and sour cream just before serving.

   Look for: Hot crisp shell with a cool creamy top. Tip: Serve within 5 minutes for best crunch. Avoid: Adding sour cream before baking makes the filling watery.