Crispy Potato Skins is a modern British recipe for a classic barbecue accompaniment or starter of baked potato skins stuffed with spring onions, salami and cheese that are finished by cooking on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Crispy Potato Skins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Barbecued Stuffed Tomatoes: Classic British recipe for a barbecue accompaniment or starter of baked potato skins stuffed with spring onions, salami and cheese that are finished by cooking on a barbecue.
Ingredients:
8 small baking potatoes, scrubbed
50g butter, melted
salt and freshly-ground black pepper, to taste
For the Topping:
6 spring onions, thinly sliced
50g peppered salami, cut into thin strips
50g Gruyère cheese, grated
Method:
Prick the potatoes with a fork, arrange on a baking tray then transfer to an oven pre-heated to 200°C and bake for about 60 minutes, or until tender.
When cooked, allow the potatoes to cool until they can be handled, then cut in half and scoop out the flesh (but leave a 5mm margin of potato flesh lining the skin).
Brush the insides of the potatoes with melted butter, then sit the skins, cut side down, over medium hot coals and barbecue for between 10 and 15 minutes.
Mix together the spring onions, salami and gruyère cheese.
Turn the skins over and fill with the spring onion and cheese mix. Cook for 5 minutes more, or until the skins are crispy (but take care that they do not burn) and the filling has melted.
Season the potato skins with salt and black pepper and serve immediately.
Click on the image, above to submit to Pinterest.