Potato Skins Recipe

Ingredients :

Serves 4

• 4 large baking potatoes

• 2 tbsp olive oil

• 2 tsp paprika

• 125g / 4oz pancetta, roughly chopped

• 6 tbsp double cream

• 125g / 4oz Gorgonzola cheese

• 1 tbsp freshly chopped parsley
  
  To serve :

• mayonnaise

• sweet chili dipping sauce

Method :

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Scrub the potatoes, then prick a few times with a fork or skewer and place directly onto the top shelf of the oven. Bake in the preheated oven for at least 1 hour, or until tender. The potatoes are cooked when they yield gently to the pressure of your hand.

2. Set the potatoes aside until cool enough to handle, then cut in half and scoop the flesh into a bowl and reserve. Preheat the grill and line the grill rack with foil.

3. Mix together the oil and the paprika and use half to brush the outside of the potato skins. Place on the grill rack under the preheated hot grill and cook for 5 minutes, or until crisp, turning as necessary.

4. Heat the remaining paprika-flavored oil and gently fry the pancetta until crisp. Add to the potato flesh along with the cream, Gorgonzola cheese and parsley. Halve the potato skins and fill with the Gorgonzola filling. Return to the oven for a further 15 minutes to heat through. Sprinkle with a little more paprika and serve immediately with mayonnaise, sweet chili sauce and a green salad.

Nutritional details per 100g

energy 222kcals/927kj

protein 6g

carbohydrate 20g

fat 8g

fiber 1.7g

sugar 1.2g

sodium 0.3g

√  nut-free    √  seafood-free