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Ham and Cheese Crispy Potato Skins

Ham and Cheese Crispy Potato Skins

Make the most of your leftover Christmas ham with our mouthwatering crispy potato skins

Ham and Cheese Crispy Potato Skins

Serves 8-10 as finger food

 

1kg medium-sized potatoes (such as a pink-skinned variety)*

1kg small kumara (sweet potato)*

60g melted butter, plus extra, to grease

2-3 cups grated tasty cheese or mozzarella

300g thick-cut ham, sliced or diced (see tip on page 056 for alternatives)

2 tbsp chopped chives, plus extra, chopped, to garnish

1 cup sour cream

6 gherkins, chopped, plus extra, chopped, to garnish

(*You need 2kg in total. We used a mixture but you could use one variety, if you prefer)

 

Preheat oven to 200°C fan‑forced. Grease and line 2 large baking trays with baking paper. Use a fork or skewer to prick skins of all potatoes a few times then place on prepared trays. Bake for 50-60 minutes or until cooked through when tested with a skewer. Set aside until potatoes are cool enough to handle.

Slice each cooked potato in half. Using a teaspoon, scoop out centres (keep for another use, see tips on page 56), leaving 0.5cm shells. Brush shells with melted butter then season with salt and pepper. Bake for 15 minutes or until golden brown and crisp.

Half-fill potato shells with grated cheese. Top with ham, scatter over a little more cheese and bake for 20 minutes or until golden brown and cheese is melted and bubbly.

Mix together chives, sour cream and gherkins in a small bowl, then dollop over filled potato shells. Serve potato skins hot, garnished with extra gherkins and chives.

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