Delicious Recipes
Loaded Potato Skins with Chive Yoghurt

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Ingredients
Potato Skins
- 50 g Glenilen Natural Yoghurt
- 4 Large baking potatoes (I used rooster)
- 2 tbsp rapeseed oil
- 250 g cooked smoked bacon, diced
- 4 spring onions, chopped
- 1 medium egg
- 70 g red cheddar, grated
- 70 g mozzarella, grated
- Salt and pepper
Chive Yoghurt
- 200 g Glenilen Natural Yoghurt
- 3 tbsp chives, chopped
Method
- For the chive yoghurt, mix the Glenilen Natural Yoghurt with chopped fresh chives and keep chilled until needed.
- For the skins, preheat your oven to 200C/180C fan.
- Prick the potatoes with a fork all over and place in the oven for 1 hour or until cooked. Pricking them allows steam to leave during cooking and stops the potatoes bursting open.
- Once baked, carefully cut in half and scoop out some potato from the centre. Make sure you leave a little behind so that the shell is still sturdy.
- Place the skins back on a tray, drizzle with oil and place in the oven for another 10 minutes to crisp up.
- For the filling, take a kitchen fork and roughly mash the potatoes in the bowl.
- To this, add the spring onions, cooked bacon, Glenilen Natural Yoghurt, egg, half of each cheese and salt and pepper. Mix to combine.
- Spoon this filling back into the cooled, crispy potato shells and sprinkle the remaining cheese over the top.
- Place back in the hot oven and bake for a further 10-15 mins.
- Serve hot with a side of salad and lots of chive yoghurt.