Crispy loaded potato skins with bacon, parmesan and garlic sour cream
This is not just your standard potato skins recipe – the cornstarch mixture makes them extra crispy and the roasted garlic through the sour cream is a great way to avoid having to chop it in to annoyingly tiny pieces. You can obviously change up all the toppings too
Method 👩🍳
1. Preheat your oven to 200 degrees and put three potatoes, brushed with oil, in to roast for an hour
2. In a pan, fry off your pancetta and set to one side
3. Mix some cornflour and water together to make a paste and set to one side
4. Put a whole bulb of garlic in the oven to roast for about 20 minutes or so
5. When the potatoes are partially cooked, take them out of the oven and slice in half lengthways
6. Using a spoon, scoop out the inside of the potatoes and leave the filing to one side (you can use this to make gnocchi another day)
7. Take your cornstarch paste and spread over the front and back of the potatoes. Season with some salt and pepper and put back in the oven for another 30-40 minutes
8. Remove the whole garlic bulb from the oven and slice the top off. You should then be able to push all the garlic out of the individual clove wrappings like a paste. Mix this through the sour cream with some chives if you have them
9. Grate some Parmesan and chop the spring onions
10. Take the potatoes out of the oven again and sprinkle the cheese and bacon in each. Put them back in the oven for another 10-15 minutes or until they’re as golden as you’d like
11. Remove from the oven and serve with the sour cream and spring onions on top
