Deluxe Potato Skins

Ingredients

• 4potatoes
• to tasteolive oil
• to tastefreshly milled salt and pepper
• 250 ml (1 cup)sour cream or low-fat cream cheese
• 4spring onions, finely sliced
• 125 ml (½ cup)frozen peas
• 125 ml (½ cup)grated pecorino
• 200 ghot-smoked salmon, broken into 8 pieces
• 2 handfulswatercress

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C.

2. 2

   Bake the potatoes

   Prick the potatoes all over, then rub them with olive oil, salt and pepper. Set them on a baking tray and bake for 1 hour.

3. 3

   Fill the skins

   Leave the potatoes until cool enough to handle, then halve them lengthways. Scoop out most of the soft flesh, keeping the skins intact. Mix the flesh with the sour cream or low-fat cream cheese, spring onions and peas, and season well. Spoon generous amounts of the mixture into the skins and sprinkle with pecorino. Return them to the oven for 15 minutes, or until the topping is crisp.

4. 4

   Add the toppings

   Garnish with the hot-smoked salmon and watercress, finishing with the salmon. The salmon can be prepared ahead and reheated in the oven.

What are potato skins?

Potato skins are a familiar pub-style dish: baked potato halves are hollowed, filled and returned to the oven until their edges are crisp. This version turns them into a substantial meal with creamy filling, peas and spring onions.

The combination of pecorino, hot-smoked salmon and peppery watercress gives the familiar baked potato a savoury, fresh finish. The recipe does not specify a particular regional origin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 27g protein, 48g carbs, 22g fat.

Potatoes and peas provide most of the carbohydrate, while the salmon contributes protein and the olive oil, dairy and pecorino supply much of the fat. For a more balanced plate, serve a skin with an extra portion of salad or greens.

Choose the potatoes

Even-sized potatoes are useful here because they are more likely to bake at the same rate. Keep the skins whole when scooping so they can hold the filling.

Make a creamy filling

Sour cream gives the potato mixture a tangy, soft texture; low-fat cream cheese is the listed alternative. Mix the filling until combined, but leave some potato texture rather than mashing it completely smooth.

Season the filling before spooning it back into the shells. The pecorino and smoked salmon are both savoury, so taste before adding extra salt.

Get the topping crisp

The second bake warms the filled skins and gives the pecorino time to brown. Look for a crisp, golden topping; if it is not ready after 15 minutes, keep checking as it finishes.

Finish with salmon

Add the salmon and watercress after baking so the greens stay fresh and the fish does not dry out. The recipe suggests reheating salmon that has been prepared ahead in the oven.

Serve it with

The filled skins are rich and filling, so a simple green salad or extra watercress makes a good accompaniment. Serve them straight after adding the toppings, while the shells are still crisp.

Recipe notes & tips

• Choose potatoes of a similar size so they bake evenly.
• Prick the potatoes before baking to let steam escape.
• Scoop carefully and leave enough flesh attached to keep each skin sturdy.
• Season the filling before adding the cheese and salmon.
• Add the watercress just before serving so it stays fresh.

Variations

• Bacon and rocket: Replace the salmon with crispy bacon bits and use rocket and cheddar instead of pecorino and watercress.
• Chorizo and tomatoes: Swap the salmon for chorizo and add baby tomatoes.
• Extra peas: Stir more peas into the filling for a sweeter, more vegetable-forward version.
• Cream cheese filling: Use the listed low-fat cream cheese in place of sour cream for a thicker filling.

Common mistakes to avoid

• Breaking the skins: Scoop out the flesh gently and leave a layer attached to support the filling.
• Uneven baking: Use potatoes of similar size and check that each is soft before cutting.
• Underseasoning the filling: Taste and season the potato mixture before filling the shells.
• Overbaking the salmon: Add it after the second bake, as directed, so it does not dry out.
• Serving too late: Add the watercress at the end and serve while the shells are crisp.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat the filled skins in an oven until hot; add fresh watercress after reheating.

Frequently asked questions