These crispy, cheesy potato skins are a delicious way to make the most of the humble veg.

Use this recipe to use up whatever you have in your fridge! Try out different fillings and add-ins to you potato mixture to find your favourite. You can use soft cheese or sour cream instead of natural yoghurt, and you can add bacon bits, ham or cooked mushrooms into the mixture. We happened to have parmesan but mozzarella or cheddar would be just as great!

Serves

4-6

Ingredients

4 large potatoes, washed
4 tablespoons natural yoghurt
1 bunch of finely chopped spring onions
4 teaspoons of grated parmesan + extra to sprinkle on top
1 teaspoon Dijon mustard
handful of chopped parsley
black pepper
salt
cooking oil

Method

Preheat your oven to 180 degrees Celcius. Put your potatoes on a baking tray and drizzle with some oil, and a sprinkle of salt. Mix the potatoes into the oil so that they’re fully covered, and then bake for 1 hour to 1 hour and 15 minutes until cooked through.
When cooked, remove the potatoes from the oven and allow to cool enough that it’s easier for you to handle them.
Slice the potatoes in half lenthways, and scoop out the potato into a bowl. Try and keep the skins in tact!
Add the natural yoghurt, dijon mustard and a pinch of salt and pepper into the cooked potato and mash with a potato masher. It doesn’t need to be particularly smooth!
Add in the parmesan and spring onions and mix through.
Scoop the mixture back into the potato skins and top with more parmesan.
Put them back into the oven for 10 minutes to allow them to re-crisp up and the parmesan to brown.

Download the recipe card here.