Gunpowder Mash Stuffed Potato Skins is a modern British recipe for a classic accompaniment or snack of potato skins served with gunpowder mash: potato flesh fried with onion and flavoured with chilli powder and mustard that's coloured with tomato puree and stuffed back into the baked potato skins that makes an excellent Bonfire Night accompaniment or snack. The full recipe is presented here and I hope you enjoy this classic British dish of: Gunpowder Mash Stuffed Potato Skins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 tbsp groundnut oil
6 large baked potatoes, halved lengthways and with the flesh carefully scooped out of the skins
1 onion, finely chopped
1 tsp chilli powder
1 tbsp mustard (English of Dijon, depending on preference)
3 tbsp tomato purée
1 tbsp fresh parsley, finely chopped (to garnish)
3 spring onions, sliced into thin rings
Method:
Be carefully when removing the flesh from the potato skins (keep the skins whole) then chop the potato flesh
Heat the oil in a non-stick pan the and the potatoes, onion and chilli powder. Fry, stirring frequently, for about 10 minutes, or until the vegetables are golden then stir in the tomato purée and mustard and continue cooking until the colour is evenly distributed. Take off the heat and stir in the sliced spring onions.
Use the mixture to stuff back into the hollowed potato skins, arrange on a warmed plate, garnish with the chopped parsley and serve as a side dish.
