Fully Loaded

March 24, 2021

Do you watch the US foodie feeds and wonder why aren’t they dead by 30? I see loads of red meat and cheese. Even taking a Spaghetti Bolognese they seem to add 10k extra calories.

One import from over ‘the pond’ that I have tried and like is Loaded Potato Skins. Tonight I am serving these with a mixed salad of peppers and red kidney beans, with fresh lime zest and juice & a good handful of chopped coriander. These potatoes are cooked twice and really release their flavours.

  • 500g of baby potatoes skins on air fried for 30mins
  • 4 smoked bacon medallions
  • 40g per person 50% reduced fat mature cheddar
  • Dried Rosemary
  • Salt, Pepper, and Extra Virgin Olive oil in an atomiser
  • Pinch of nutmeg
All ready for the oven
  1. Line a baking tray with parchment and place the air fried potatoes on allowing space between
  2. Take a wire potato masher and flatten the potatoes
  3. Season with salt and pepper, scatter some Rosemary and give a squirt of olive oil to each potato
  4. Slice the bacon to make ribbon and place upon the potatoes
  5. Grate the cheese over ensuring a good coverage
  6. Add a pinch of nutmeg (to taste)
  7. Bake at 200C for approximately 20 minutes until the cheese is melted and golden


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