Some recipes, akin to the gnocchi featured here last week, require solely the fluffy insides of a baked potato, leaving the skins behind. Loads of folks depart the skins of their jacket spuds uneaten, too, although heaven is aware of why: it’s simply the perfect bit. These humble leftovers are a possibility to make probably the most indulgent savoury treats recognized to humankind: loaded potato skins. I really like them with simply sea salt and a dollop of mayonnaise or soured cream, however they’re additionally attractive piled excessive with no matter bits and items you must hand, turning scraps and leftovers into one thing that’s completely delicious.
Fridge-raid loaded potato skins
This recipe is about being ingenious and profiting from no matter you’ve gotten in the home. I grill my loaded skins, relatively than baking them, each to avoid wasting power and to hurry up the cooking, which nonetheless achieves that good crunchy pores and skin.
Be at liberty to experiment with flavours and textures. A few of my favorite combos embrace broccoli, bacon and blue cheese; crumbled sausage with cream and sage; and tomatillo salsa with black beans and a cooling dollop of yoghurt. Once I made these skins, I had some leftover aubergine curry, a nub of grana padano, yoghurt, the tip of a jar of chilli jam and a few mint leaves, they usually all got here collectively superbly.
By embracing leftovers and easy pantry staples, this recipe exhibits how simple it’s to make a show-stopping snack or meal from substances that may in any other case be forgotten or thrown within the meals compost.
Serves 2
Leftover potato skins, ideally with slightly flesh nonetheless left on – purpose for 1-2 skins per individual
Oil, for brushing
Sea salt and black pepper
Elective toppings and fillings (to style; you’ll want between 1 and three tbsp in complete per potato pores and skin)
Leftover cooked or uncooked greens – steamed greens, roast veg, cherry tomatoes
Cooked protein or pulses – bacon, lentils, drained cooked beans
Leftover cooked stew or meat – chilli con carne, bolognese, crumbled cooked sausage, shredded hen
20g cheese, akin to cheddar, feta or blue cheese, crumbled or grated
Sauce – tomato salsa, tomatillo salsa, pesto
A creamy ingredient – yoghurt, creme fraiche, hummus
A couple of recent herb sprigs – parsley, mint, chives, spring onions
Condiments to complete – mayonnaise, mustard, scorching sauce, chutney, lemon juice, pickle brine
Brush each side of every leftover potato pores and skin frivolously with oil and season with sea salt. Put the skins reduce aspect up on an oven tray and grill for 5 minutes, till they’re beginning to crisp up. Flip and grill the opposite aspect for one more 5 minutes, till golden and blistered, then serve with mayo or soured cream, or with yoghurt and a squeeze of lemon, or load with your personal alternative of toppings.
To load the skins, begin with one to 2 tablespoons of any moist substances akin to cooked or uncooked greens, then prime with a tablespoon of cooked pulses or protein or leftover meat or stew akin to chilli con carne or bolognese. Scatter on 20g crumbled or grated cheese per pores and skin, then return to the grill for 5 minutes, till scorching and effervescent. End with a spoonful of salsa, chutney or pesto, or with a tablespoon of one thing creamy. Garnish with chopped herbs or spring onions and a drizzle of scorching sauce, lemon juice or pickle brine for welcome sharpness, then serve scorching.