Craving ultimate comfort food during the chilly and gloomy weather? While chocolate and a movie might be tempting, this recipe for Red Leicester and Chive Potato Skins from Belton Farm is a warm and satisfying alternative. Not only is this dish perfect for sharing with loved ones, but it’s also incredibly easy to prepare.
These potato skins can be enjoyed as a hearty side dish or as a delicious meal on their own. They are also a great way to use up leftover baked potatoes.
Here’s what you’ll need:
* Four large baking potatoes
* 200g Red Fox cheese, grated
* One tbsp Olive oil
* 85g nduja (a spicy Italian sausage spread)
* Four spring onions, finely chopped
* 50g cream cheese
* One egg
* Salt and pepper
For serving:
* 200g sour cream
* Two spring onions, finely chopped
Instructions:
1. Preheat your oven to 200°C (400°F) and bake the potatoes for about an hour until they are cooked through. Let them cool slightly.
2. Cut the potatoes in half and scoop out the insides into a bowl, leaving a little behind to keep the ‘shell’ sturdy.
3. Place the empty potato shells on a baking tray and return them to the oven for about 10 minutes.
4. In the bowl with the scooped-out potato flesh, combine the spring onions, cream cheese, egg, half of the grated Red Fox cheese, and plenty of salt and pepper. Mash everything together thoroughly.
5. Remove the potato shells from the oven and divide the potato mixture evenly among them.
6. Top each potato skin with the remaining grated cheese and dollops of nduja.
7. Return the potato skins to the oven for about 10 minutes, or until the cheese is bubbly and crispy.
8. Serve immediately with the sour cream and chopped spring onions.
Enjoy this delicious and comforting recipe! It’s sure to warm you up from the inside out.
