For me it’s not Christmas without these Festive Loaded Potato Skins. Each is proudly crowned with a pig in blanket (leftovers welcome) and filled to the brim with a decadent potato filling.
Crisp, golden potato skins, each one with a soft, fluffy interior that’s richly seasoned and satisfying. And little sausages, snug in their bacon wraps, adding a playful and indulgent touch that’s perfect for Christmas. Whether you’re using fresh ones or repurposing leftovers, they make these potato skins uniquely celebratory.
The potatoes themselves are scooped out and mixed with a medley of creamy, rich ingredients including butter and cheese, before being spooned back into their crispy shells. Think about the smooth blend of melted cheese, a touch of sour cream for tang, and spring onions for freshness. These skins are not just a side dish; they’re a festive statement, perfect for gatherings.
I’m serving these with some homemade cranberry sauce which is perfect for the occasion.
Festive Loaded Potato Skins
Ingredients
- 4 medium baking potatoes
- 8 pigs in blankets (already cooked, could use leftovers)
- 50g sour cream
- 50g butter
- 4 spring onions (chopped)
- 150g mature cheddar cheese (grated)
- 1 tbsp Worcestershire sauce
- Cranberry sauce for serving
Directions
- Preheat oven to 200°C. Put the baking potatoes on a tray and bake in the oven for 60 to 90 minutes until crisp and cooked all the way through.
- Once you can handle the potatoes (allow them to cool for 10 to15 minutes), cut them in half and carefully scoop the insides into a large bowl, putting the empty skins back on a baking sheet.
- Add the sour cream and butter to the scooped-out potato, along with most of the spring onions (leave some for garnish), 100g of grated mature cheddar cheese and the Worcestershire sauce. Mix everything together then season well with salt and pepper.
- Carefully spoon the potato filling back into the skins and nestle a pig in blanket into each loaded potato. Sprinkle the remaining cheese over the top and bake in the oven for 15-20 minutes until the tops are golden and crispy.
- Serve with some cranberry sauce on the side.
