Kickin' Loaded Skins

Cooks In
Cooking Time 55


4 Scotty Brand baking potatoes
2tbsp butter
50ml-100ml milk
1tsp onion powder
1tsp garlic powder
Handful of chopped chives
Generous handful of grated cheddar cheese
6 rashers of streaky bacon (optional)
50ml-75ml Soured cream
Olive oil
Salt & pepper to taste

Buffalo Dip
1/3 cup your choice of Buffalo Sauce
1/3 Cup mayonnaise
Black pepper to taste


  1. Wash the potatoes thoroughly and prick with a knife or fork. Microwave to soften, around 10 minutes depending on the size and quantity of potatoes.

  2. Coat generously in oil, salt & pepper and transfer to 200 degree oven for 30 minutes, turning once half way through. Once cooked, allow to cool and then half lengthways, scoop out the insides leaving only a little potato left inside the skin, set aside the removed potato for later and return the skins to the oven for 5 minutes.

  3. Mash the removed potato (or use a ricer), add some butter, milk and some sour cream until you’re happy with the consistency. Add salt, pepper, onion powder & garlic powder to taste plus some chopped chives.

  4. Scoop the mashed potato mixture back into the skins, topping generously with cheese. Return to the oven for 10 minutes.

  5. While the skins are in the oven, fry the bacon until crispy then cut into tiny pieces (or skip if going meat free!).

  6. Remove skins from the oven, add the bacon and top with sour cream and more chopped chives. Enjoy!

This recipe was created & photographed by The Scottish Foodie.


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Italian-Style Potato Croquettes

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