Spring onion & celery loaded potato skins

Spring onion & celery loaded potato skins
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 smoked paprika
  • 1 bag fresh Spicy Mixed Leaves
  1. Heat oven to 200C/Gas 6.
  2. Prick the potatoes a few times with a fork.
  3. Combine oil with a good pinch of salt and pepper and roll the potatoes in it one at a time.
  4. Bake in the oven for 1 hour until crisp on the outside and soft in the middle.
  5. Leave to cool.
  6. Once cool enough to handle, cut the potatoes in half and scoop out the centre.
  7. Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season.
  8. Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika and grill until the tops start to brown.
  9. Toss the mixed leaves in a little olive oil, season and serve.


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