A Stateside favourite, these spring onion and celery loaded potato skins are stuffed full of sour cream and cheese, and baked until crisp and golden on top.
Ingredients (serves 4 as a starter, 2 as a main)
2 large baking potatoes
2 tsp olive oil, plus extra for dressing the leaves
Salt and freshly ground black pepper
2 tbsp sour cream
25g Cheddar cheese (we used Godminster)
4 spring onions, finely chopped
2 sticks of celery, finely chopped
Pinch of smoked paprika (optional)
Bag of Fresh & Naked Spicy Mixed Leaves
Method
Heat the oven to 200°C. Prick the potatoes a few times with a fork. Put the oil in a medium bowl with a good pinch of salt and pepper and, one at a time, roll the potatoes in it so they’re completely covered. Bake them in the oven for one hour until they’re crispy on the outside and soft in the middle. Leave to cool slightly.
Once they’re cool enough to handle, cut in half and scoop out the centre. Use a fork to mash the potato in a bowl with the sour cream and cheese, then stir in the spring onions and celery, and season.
Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika (if using) and grill for a few minutes until the tops start to brown.
Toss the mixed leaves in a little olive oil and season, put on a platter or divide between plates and top with the loaded skins.
Recipe courtesy of www.lovethecrunch.com
