Crispy potato skins recipe

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  • Vegetarian



Nutrition per portion

Calories 364 kCal 18%
Fat 31g 44%

Potato skins are a lovely comfort food – and they’re extra delicious when you make them this way, topped with crème fraîche and mackerel


  • 4-5 large baking potatoes
  • 2 tablespoons light olive oil
  • 100ml (3½ floz) crème fraîche
  • 1 level tablespoon hot horseradish sauce
  • Salt and freshly ground black pepper
  • 2-3 smoked peppered mackerel fillets


  • Set the oven to Gas Mark 6 or 200°C. Scrub the potatoes and prick the surface with a fork. Place them in the centre of the oven and cook for about 1½ hours or until they are tender.

  • When the potatoes are cooked, remove them from the oven and cut each one into 6-8 wedges. Scoop out the centre of each wedge, leaving about 1cm (½ in) of potato behind in each skin. Place the skins, cut-side up, on a baking tray. Reserve the scooped-out centres to use in another recipe.

  • Brush the olive oil over the cut surface of the potatoes and then return them to the oven for 20-30 minutes, or until the potato starts to turn golden.

  • Mix together the crème fraîche, horseradish sauce and seasoning. Break or cut the smoked mackerel fillets into strips.

  • Remove the potato skins from the oven. Spoon some horseradish crème fraîche on to each and top with smoked mackerel. Serve immediately.

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