Loaded Potato Skins from the U.S.A

A great working from home lunch, we can shortcut the cooking time by microwaving the spuds (I like the word spud).

There's sweet potato and ordinary potato, pricked and microwaved (my microwave has a grill and 'wave' setting).

After removing the cooked potatoes from their skins, we have a pro tip to drizzle the skins with oil and oven crisp them for 10 minutes.  This creates a sturdy vessel, perfect for picking up the finished creations and conveying them to mouth.

Whilst the skins crisp in the oven, there's plenty of time to mash the filling with cheese, spring onion, black pepper and bacon.

Finally, return the filling to the crispy skins with a sprinkle of bacon, spring onion and cheese to garnish.  Finish under the gril.

Ingredients (1):

1 sweet potato, around 150g

2 white potatoes, around 65g each

1 tsp avocado oil

2 rashers of smoked streaky bacon, pan crisped and chopped

40g salty cows milk cheese (Cheshire), crumbled

1 finely sliced spring onion

1/4 tsp black pepper

Method:

Prick the potatoes and microwave for around 10 minutes in total in 1.5 minute bursts.  The potatoes should be just cooked.

Rest the potatoes and halve, removing flesh.

Drizzle the potato skins with avocado oil and crisp for 10 minutes in the oven at 190C fan.

Mash the potato filling with most of the cheese, black pepper, spring onion and bacon.

Fill the crispy skins and garnish with remaining cheese, bacon and spring onion.

Grill for 3 minutes, until the cheese has melted.

More US inspiration:

Campfire Sweet Potatoes Indoors

Beef Shin and Butternut Squash Chilli