Chef Callum Irwin shows you to make an amazing side dish, bacon and cheese potato skins.

Chef Callum Irwin on Instagram: https://www.instagram.com/cookedbycallum/

[Music] So today we’re going to do a really nice side. Great for all year round. Potato skins, bacon, cheese, mayonnaise, shelots. Really tasty, suitable for the whole family and easy. So what I’ve done here, I’ve got bacon potatoes. They’re precooked. We pierced them with a knife. But this is a great we trick. So if you get a piece of tin foil, you roll it and you make a circle. Pop it onto your tray and what it does, it elevates the potato and stops the bottom of it burning. Just a we trick for you guys at home. So, we have our potatoes. You want a nice dry sort of waxy potato. As I said, a bacon potato is perfect for these. You want to avoid a wetter one. And get a spoon and a potatoes that are half. Just be careful cuz they can be warm. Watch your hands. And we gently scoop out the center of our potato, trying our best to keep the skin intact. Place our skin onto the tray. And just repeat this process. You can serve this with chicken or a steak or even by themselves as a snack. So, we’ve skipped out our potato. Our skins are pretty well intact. It’s key to be gentle. Mash up our potato [Music] iners. Potatoes are ready. What I have here is diced bacon, diced shellots, sweat it off, and just a little knob of butter. We’ll add that to our baked mashed potato. A little knob of butter because who doesn’t love some butter? Fresh parsley. A touch of mayonnaise to bind it. Fresh thyme just to give it that slight bit of earthiness. We’re just going to slice down a couple of scallions. I like the scallions in this cuz it gives it a little bit of bite and freshness. Just whenever we’re chopping, we’re ensuring that our knuckles are in front of our fingertips to be safe. And we’re using a rocking action with our knives. Scallions into our mix. As always, some salt, crack pepper, some Parmesan cheese. You can use cheddar as well. And then we’ll just mix this all together. Just fold it in. Now we’re going to rest stuff our potatoes, our intact skins. A good spoonful in each. Just place it back [Music] in. We’ve judged that pretty well. Just be careful not to use too much to start. And then we just finish with some Parmesan cheese. So now that our potatoes are stuffed, they’re covered in cheese. Going to pop them in the oven to finish them off. About 5 minutes at 180°, and then we’re good to go. Our potato skins have been in the oven for 5 to 10 minutes, 180°. Put it onto a plate sharing style for the whole family all year round. Even fussy children will like these ones. And look at them.

Dining and Cooking