Fully loaded potato skins, or twice baked potatoes as I've always called them, are great as a time-saving meal because you can throw the potatoes in the bottom of the oven to cook the day before with whatever else you've got in the oven, then just stuff them and reheat them the next day. They're also a great way of clearing out whatever is lurking in the fridge.
Twice Baked Potatoes
large baked potatoes (pre-baked the day before or fresh out of the oven)
200g bacon lardons
(I usually add 1/2 red pepper and 3 or 4 mushrooms too but I didn't have any in the the fridge)
200g grated cheese
a knob of butter
a tin of baked beans
salt, pepper, garlic granules, smoked paprika
a squirt of BBQ sauce
Fry the onions and bacon in a large frying pan, along with the red pepper and mushrooms if using.
Cut the potatoes in half and use a tablespoon to scoop the flesh out. Place the empty skins on a baking tray or in a roasting tin.
Put the potato flesh into a large pan and crush with a masher. Add the onions and bacon, the cheese, the butter and seasoning and give it all a mix.
Add the tomatoes, beans and BBQ sauce and heat over a low heat until it starts to bubble and the cheese has melted. Taste and adjust the seasoning.
Use the mixture to stuff the potato skins.
Pop back in the oven at 200° for about half an hour until hot all the way through and a nice golden colour on top.
This cleared out some squidgy tomatoes but could also use up whatever else needs clearing out in the fridge, so I'm adding it to #KitchenClearout linky.