Crispy Stuffed Potato Skins



Preheat oven to 190°C (Gas Mark 5, 375°F).


Arrange the potatoes on a large baking sheet, drizzle over the oil and sprinkle with salt and pepper. Transfer to the oven and bake for 1hour 30 mins, until cooked through. Remove the potatoes from the oven and set aside.


When cool enough to handle, halve the potatoes lengthways and, using a spoon, hollow out most of the insides into a bowl. Set aside.


Return the skins to the baking tray, drizzle with a little more oil, and return to the oven for another 30 minutes, until crispy and golden.


Once crispy, fill the shells with the chopped tomatoes, spring onions and grated cheese, and return to the oven for 10 minutes, until the cheese is bubbling and melted.


Arrange the skins on a serving platter, with toppings of your choice and plenty of napkins!


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