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Seafood loaded potato skins

As I’ve mentioned before, it’s worth making baked potatoes in advance (particularly when you’re using the oven for roasting or baking something) as you can create many other easy dishes with them later during the week. These seafood loaded potato skins are a perfect example of this – making them from scratch takes more than an hour, but using leftover or pre-baked potatoes reduces the cooking to just 15 minutes, which makes an ideal meal on busy weekdays. Serve them with a mixed salad. The recipe below is from scratch -  start with the second method step if you already have your baked potatoes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 1 hour 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large baking potatoes
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 Tbsp capers
  • ½ tsp dried chilli
  • Zest and juice of 1 small lemon
  • 1 bag of cleaned mixed seafood can be frozen approx. 300
  • 4 large handfuls of baby spinach
  • 1 knob of butter or dairy free spread
  • 2 Tbsp Grated parmesan optional
  • Fresh herbs to garnish such as chives, basil, mint or parsley
  • Salt and pepper

Method
 

  1. Scrub and pat dry the potatoes, then pierce them with a fork. Place the potatoes on a baking sheet. Season with salt. Bake for about 1 hour, until the potatoes are cooked through (test with a skewer).
  2. Let the potatoes cool, then cut them half (lengthwise). Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear.
  3. Place the potato skins, skin side down, on an oiled baking sheet. Bake for 8-10 minutes until crispy and golden (oven temperature should be set to around 170-190°C).
  4. Meanwhile finely chop the garlic and heat the oil in a large frying pan. Add the garlic, chilli flakes then the capers and cook for about a minute.
  5. Rinse the seafood and add to the pan together with the lemon zest and juice. Put the lid on and cook for 5 minutes. Add the spinach, and cook for 3-5 minutes, until it’s wilted. Add the scooped out potato flesh and the butter, then stir well until combined and warmed through.
  6. Taste and season with salt & pepper. Add more chilli, if you like it hot. Fold in the Parmesan, if used.
  7. When the potato skins are crispy, carefully stuff them with mixture. Scatter some more grated cheese on top, if liked.
  8. Bake for another 5-10 minutes until golden brown.
  9. Serve warm with the herbs scattered on top.