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Filling variations:
Bacon, cheese & spring onions:
Corn, cottage cheese & peppadews:
Cheddar, spinach & dip:
To serve:
Potato skins:
Preheat the oven to 220°C.
Rub the potatoes with oil and bake for 60 minutes until cooked through and the skins become crispy. Allow to cool.
Cut the potatoes in half and scoop the flesh into a bowl, leaving enough flesh inside so that the 'shell' remains sturdy.
Mash the potato flesh and set aside.
Filling variations:
Mix the ingredients of your preferred filling together in a mixing bowl.
Mix the filling with the potato flesh. Stuff into the potato halves and cut it into quarters.
Reduce the oven to 180°C and add a thin layer of oil to a baking sheet.
Place the filled quarters onto the baking sheet and bake for 15 – 20 minutes until golden.
Serve with LANCEWOOD DIP&TOP™ of your choice.
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