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Cheese and chives loaded potato skins

These cheese and chives loaded potato skins go particularly well with tex-mex style grilled meat. They are also ideal for parties - you can make the baked potatoes days ahead (even the crispy skins filled with the mashed potato mixture), so the only thing left to do is the grilling. This recipe is also perfect for using up leftover baked potatoes -  if you want to create a hearty main dish with it, just add some crispy bacon (or spiced beans) and serve with a fresh salad!  
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large or 6 medium baking potatoes
  • 4-6 Tbsp sour cream
  • 1 cup grated cheese cheddar
  • 4 Tbsp chopped chives
  • 2 Tbsp grated cheese
  • 1 Tbsp chopped chives to serve

Method
 

  1. Preheat the oven to 200°C.
  2. Scrub and pat dry the potatoes then pierce them with a fork and rub their skins with olive oil.
  3. Place the potatoes on a baking sheet. Season with salt and pepper.
  4. Bake for about 1 hour, until the potatoes are tender .
  5. Let the potatoes cool, then cut them half lengthwise. Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear (hold the potato in your palm).
  6. Place skins, skin side down, on an oiled baking sheet. Brush the inside of them with some olive oil then sprinkle salt and pepper over them. Bake for another 8-10 minutes until crispy and golden.
  7. Meanwhile mix the scooped potato flesh with most of the cheese and the sour cream. Add the chives and season with salt and pepper.
  8. Fill the crispy potato skins with the mixture, sprinkle the reaming cheese on the top and grill the potatoes for 5-10 minutes in the oven until the cheese has melted and lightly browned.