Cheesy potato skins are the ultimate sharing food stuffed with blue cheese, soured cream and crispy fried onions. They’re so simple to make, making them the ultimate buffet food! They take a little while to make, but that’s mainly time spent in the oven, so while they’re cooking you can get on with other party prep. Get the cream cheese mix ready so once the potatoes are out of the oven, you can stuff them straight away.
- 750g baby potatoes
- 1tbsp olive oil
- 150g blue cheese, crumbled
- 2tbsp soured cream
- 50g crispy fried onions, plus extra to sprinkle
- Handful chopped parsley
- 50g shredded cos or iceberg lettuce
Heat the oven to 160C fan, gas 4. Put the potatoes in a roasting tin, drizzle with oil and season, and roast for 1 hr. Trim off the tops of the potatoes, scoop out most of the flesh, then put back in the oven for 15 mins. Allow to cool slightly.
Mix the cheese with soured cream, crispy fried onions and parsley. Divide the lettuce between the potato skins, and top with the cheese mix and a sprinkle of the onions.
These cheesy potato skins are even nicer with bacon in them. Simply fry off or grill the bacon, chop into small pieces and scatter in with the soured cream.