Potato skins are one of those things I’ve never really thought of as a thing to make at home. I’m of the age where you saw them on every single restaurant menu for what seemed like years. But then they seemed to disappear and, correct me if I’m wrong, I feel like now you just don’t really see them much anymore except in the frozen party food selections at the supermarket around Christmas time.
So I’m not sure why they popped into my head one day- whilst watching Friends of all things! I guess it’s possible Joey mentioned them as they seem like quite a Joey food? Anyway whatever inspired me, I decided to have a go at making some. This recipe has been through about 101 tweaks of the ingredients and method – in fact I think my poor partner (my chief taster) is thoroughly sick of the sight of them, bless him! But this is the final result and I really like them.
When I originally came up with this recipe, it didn’t have the bacon in and was completely vegetarian – so if you are vegetarian, then just leave out the bacon and I can assure you that they are still really tasty!
Now, I’ve used bacon medallions – I prefer them. There’s a couple of reasons why: firstly because although they are slightly more expensive than bacon rashers, they are pretty much JUST bacon and there’s none of that stringy fat that you get on normal bacon rashers which makes me feel really sick! I also find them less salty (which is a big concern for me with my vertigo) and generally just a mellower flavour than your standard bacon rashers. Of course, if these things aren’t applicable to you, I can’t see any reason why you couldn’t use normal bacon. You could even, if you wanted to get a bit fancy, try some Parma ham or Prosciutto maybe.
One of the things I always try to have in the freezer is frozen spinach because it’s such a handy thing to have and so that’s what I used to create the recipe. I’ve specified in the recipe that it needs defrosting before you use it. This is purely because if you try to use it from frozen it just wants to stay in its clumps and is really quite difficult to break up.
If you want to use fresh spinach because you prefer it or you have some left and want to use it up, I’d love to know how much you used, how you made the filling with it – let me know how it went!
Now onto one of my favourite subjects….cheese! I used reduced fat mature cheddar (which is our standard cheese that we have in the fridge for sandwiches and general use) when I first made these. I have stuck with it when finalising the recipe as I’ve never felt it needed changing. However, it occurs to me now that it couldn’t hurt to experiment. For example, we got a posh gift set with some sexy cheeses for Christmas and still have odds and ends left and I’m thinking now about using those up – looks like my other half is going to have to brave a couple more tasting sessions of these bad boys!
Anyway, as always please let me know what you thought (or about any changes you made that worked well) in the comments section or by using the Contact me form. Enjoy! DDxPrint