I fancied something a bit different for lunch over the Bank Holiday weekend so rustled these up:

  

Ingredients (serves 2):

  • 2 large baking potatoes
  • 4 bacon medallions, chopped up
  • 4 spring onions, finely chopped
  • 40g spinach
  • 50g Yeo Valley 0% crème fraiche
  • 52g Protein cheese, grated
  • a splash of skimmed milk
  • salt and pepper

 

Method:

  1. Bake the potatoes in the oven. Once cooked, cut in half and leave to cool for a few minutes.
  2. Meanwhile, spray a pan with Frylight and add the bacon, spring onions and spinach. Cook on a medium heat for about 5 minutes.
  3. Scoop the potato out of the middle and put into a bowl. Add the crème fraiche, a splash of skimmed milk and season.  Mash this altogether.
  4. Mix in the bacon, spring onion, spinach and half the grated cheese.
  5. Put this mixture back into the potato skins and sprinkle the rest of the cheese on top.
  6. Cook on 180C for 10 – 15 mins.

Served here with a small salad … and great to warm up for the next day too!

 

10 thoughts on “No Count Reloaded Potato Skins”

  1. Looks a great recipe. Will try it at the weekend. How many points so you count as potatoes are not on no count are they.

  2. I made these 65 years ago at school cookery lesson one of the first recipes called cheese surprises at the time

    1. Hi Ruth, what a lovely memory – they’ve been going a lot longer than I thought. Hope you have a lovely afternoon. Helen xxx

  3. Can you tell me please what protein cheese is? I’ve never heard of it before, also what the difference is between this and the normal cheddar?

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