Some recipes, such as the gnocchi featured here last week, require only the fluffy insides of a baked potato, leaving the skins behind. Plenty of people leave the skins of their jacket spuds uneaten, too, though heaven knows why: it’s easily the best bit. These humble leftovers are an opportunity to make one of the most indulgent savoury treats known to humankind: loaded potato skins. I love them with just sea salt and a dollop of mayonnaise or soured cream, but they’re also gorgeous piled high with whatever bits and pieces you have to hand, turning scraps and leftovers into something that’s totally scrumptious.
Fridge-raid loaded potato skins
This recipe is about being inventive and making the most of whatever you have in the house. I grill my loaded skins, rather than baking them, both to save energy and to speed up the cooking, which still achieves that perfect crunchy skin.
Feel free to experiment with flavours and textures. Some of my favourite combinations include broccoli, bacon and blue cheese; crumbled sausage with cream and sage; and tomatillo salsa with black beans and a cooling dollop of yoghurt. When I made these skins, I had some leftover aubergine curry, a nub of grana padano, yoghurt, the end of a jar of chilli jam and some mint leaves, and they all came together beautifully.
By embracing leftovers and simple pantry staples, this recipe shows how easy it is to make a show-stopping snack or meal from ingredients that might otherwise be forgotten or thrown in the food compost.
Serves 2
Leftover potato skins, ideally with a little flesh still left on – aim for 1-2 skins per person
Oil, for brushing
Sea salt and black pepper
Optional toppings and fillings (to taste; you’ll need between 1 and 3 tbsp in total per potato skin)
Leftover cooked or raw vegetables – steamed greens, roast veg, cherry tomatoes
Cooked protein or pulses – bacon, lentils, drained cooked beans
Leftover cooked stew or meat – chilli con carne, bolognese, crumbled cooked sausage, shredded chicken
20g cheese, such as cheddar, feta or blue cheese, crumbled or grated
Sauce – tomato salsa, tomatillo salsa, pesto
A creamy element – yoghurt, creme fraiche, hummus
A few fresh herb sprigs – parsley, mint, chives, spring onions
Condiments to finish – mayonnaise, mustard, hot sauce, chutney, lemon juice, pickle brine
Brush both sides of each leftover potato skin lightly with oil and season with sea salt. Put the skins cut side up on an oven tray and grill for five minutes, until they’re starting to crisp up. Flip and grill the other side for another five minutes, until golden and blistered, then serve with mayo or soured cream, or with yoghurt and a squeeze of lemon, or load with your own choice of toppings.
To load the skins, start with one to two tablespoons of any wet ingredients such as cooked or raw vegetables, then top with a tablespoon of cooked pulses or protein or leftover meat or stew such as chilli con carne or bolognese. Scatter on 20g crumbled or grated cheese per skin, then return to the grill for five minutes, until hot and bubbling. Finish with a spoonful of salsa, chutney or pesto, or with a tablespoon of something creamy. Garnish with chopped herbs or spring onions and a drizzle of hot sauce, lemon juice or pickle brine for welcome sharpness, then serve hot.