Ingredients
2 large King Edward potatoes (or similar)
large pinch salt, plus more to taste
20g/¾oz butter
freshly ground pepper
1 x 142ml/5fl oz tub soured cream
Tuna and sweetcorn stuffed skins
1 x 185g/6oz tin tuna, drained
½ tin sweetcorn, drained
mayonnaise, to taste
Cheese and chive stuffed skins
100g/3½oz cheddar, grated
100g/3½oz Red Leicester, grated
handful snipped chives
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Scrub the potatoes clean and rub with a little salt while still wet - this will ensure they crisp up well.
3. Prick the potato skins in several places.
4. Bake in the oven for about an hour, until they are crisp on the outside and feel soft within.
5. Remove the potatoes from the oven, cut in half and gently scrape out the inside with a spoon - discard the scooped out potato if you are making plain potato skins or set aside if you are making stuffed skins. Be sure not to scrape all the way to the skin, leaving a little potato around the edge.
6. Cut the potato skins into thick strips. Place the strips onto a baking tray, and dollop a large knob of butter on each skin.
7. Season with freshly ground pepper and a little more salt to taste.
8. Bake at the same temperature for 15 minutes, until golden and crisp.
9. Serve hot with soured cream.
10. To make tuna and sweetcorn skins, follow stages 1-5 above. In a mixing bowl, combine the tuna, sweetcorn and mayonnaise with the scooped out potato. Spoon this mixture back into the potato skins, return to the oven and cook for 15 minutes.
11. For the cheese and chive skins, combine the potato with the cheddar, Red Leicester and chives, spoon this mixture back into the potato skins and bake for a further 15 minutes.
12. Serve the stuffed skins with soured cream.
