How To Make Loaded Potato Skins & Stuffed Mushrooms

Today Mazzy is cooking up a treat party nibbles in the lodge today starting with spicy chicken drumsticks homemade loaded potato skins and mini stuffed mushrooms and we have the final verdict and it’s all thumbs up from us . Thank you for watching 🙂 x

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[Music] Good morning. Good morning to one and all. Thank you all for watching my uh last night’s video making my Christmas wreath. I must admit I really really enjoyed that. We just have a supper cook. Really really enjoyed that and really positive feedback as well. So thank you. And guess what I’m doing? And guess what I’m doing? Wait and see. Wait and see. I feel like I want to make a couple more. Right. Anyway, I’m in the middle of cooking at the minute. Look at those. We’re trying to get dinner together for the Travel Trolls vlog. And today we are having potato skins, stuffed potato stuffed potato skins, and stuffed mushrooms. So, I’ve just assembled all my mushrooms and um I’m about to do my potato skins. Now, I don’t have cream cheese and all that. Don’t worry about that cuz you It’s still all works. It all works together, honestly. Um you don’t necessarily need it. Um right, so the potatoes have literally just finished. So, I don’t know if they’re going to be a bit too hot. All I’ve got to try and do is slice them down the middle. Get scoop them all out. Put them in a saucepan with me bacon lardons, some jalapenos, and some cheese as well. Get them mixing up a little bit. It’s a shame cuz I don’t have all the ingredients. I would have liked um parmesan cheese for a start for me. Stuffed mushrooms would have been good. Um yeah, so I don’t have all the ingredients. I’m just trying to make do. Right, here we go. So, there’s my first one cut. I didn’t know whether to wait for these to cool down first, but anyway, let’s bring you down. So, I’ve got to do I do have to try and scoop that out. I think this is going to make a lot of potato skins, isn’t it? So, I’m just going to slice a few of these and then um try and scoop it out. I might let this cool down before I scoop it out cuz that’s just going to be difficult and hot. Dan likes small potato skins, which I agree actually. That’s probably the biggest you’d want to really buy. But they do come in all shapes and sizes, don’t they? Right. This is going to make six potato skins. I don’t think I’m going to need to do to do many more. I have another two little spuds left. So, we’re kind of going for a a diner restaurant kind of I don’t want to say American, but a diner restaurant kind of feel today in it, darling. So, it feels like you’re at a restaurant. You’re getting all like your little side nibbles and everything. I think it’ll be good. It’ll feel like a platter. You know, when you go to the pub and you buy like a platter for two and you like all those little nibbles. I hope it’s cheaper. Yeah. What else would you like on your platter, though? It’s a shame I ain’t got mozzarella and stuff like that. I could have done all sorts of bits. Spam? No. What about some spicy beans? Spicy beans? No. What did we invent the other day on cocktail sticks? Um, sausage out of blankets with cheese and pickle. I don’t have any of that. Not really. No. No ideas. Right. This has got 3 minutes left. So, these have actually had 50 minutes. So, I don’t think I’m going to want to cook them for much longer. I’ll let them do their their thing anyway. I’m I might try and scoop some of this out. See how I get on. That’s what you were meant to do. What? Do a rolled up piece of bacon. A rolled up Oh, yeah. You used it all now. No. Oh, good. No, cuz you want to fry up. So, you can have a rolled up piece of bacon for your fry up. Right. What I’m going to actually do is scoop these potatoes out. And then I’m actually going to put these skins back into um the air fryer so it cooks and crisps all this bit up a little bit. You’ll know where I’m coming from once I’ve done it. Let me just get all this done and come back to me. So, I did them all. I did them all. I thought to myself, you know, it’s not often I do potato skins. So, I’ll do them all. Right. I’m only actually cooking the insides of that for I don’t know. Might just give it 10 minutes if I’m honest. We’ll see. We’ll check on them. So, while they’re just baking off for a bit, uh I’m going to make a start on the mix. So, if the mix isn’t enough, then I’ll have to cut short on these skins, which is fine. And in this, I’m going to be adding, if I can place you properly. Can you place you properly? Bring you down. In this, I’m going to be adding a bit of salt. Not too much cuz the skins are actually salted. And then you’ve also got the um lardons here as well. So I’m going to keep some of those back to sprinkle on top as well cuz that’ll be nice. And I’m going to do the same with the jalapenos as well. So just do a few of those and mix that through. I should have mashed potato first, shouldn’t I? Never mind. So, through this as well, I might add No, I’m not. I was going to say I might add a bit of cheese, but I don’t think I am. Right. I don’t really want to be mashing that too much. So, I’m going to say that’s probably about it. And I’m just going to check it. If I see any lumps, that’s fine. I can get it out with me spoon. There we have it. Right, add some chives. Now, this isn’t the real way of doing it. This is just the way I’m doing it. I’ve made these before. These turn out lovely. They’ve had five minutes. I think Dan’s right. I think they look all right. I don’t think I’m going to do them much more. I’ve just realized I’m now all out of chives for the topping little bit. So, just got a little tiny little sprinkling left. There’s my mix. You’re nearly out of salt as well. I know. Now, I’ve got loads of salt. Yeah. So, yeah, I’m done with those. I’m going to keep them in there, though, to stay warm and crisped up. Oh, let’s turn you off. I’m just trying to keep tidy as I go along. So, I’m done with the air fryer. I have actually taken the potato skins out. Actually, I changed me mind on that. So, I’m cooling them down there. And um yeah, by the time I’ve done this, I might start filling them. Right. Let’s get all this washed up. Still got the um chicken to deal with as yet, but I’ll deal with that in a minute. [Music] There we go. I’m just going to start filling these up. So, I’m going to do the smaller ones first. Might need a smaller spoon. And just make these as as rustic or whatever as you want. Like I said, now if I’ve run out of um that’s probably as high as I’m going to go. If I run out of potato, then I will just have to be a skin short. There we go. Trying to do the smaller ones first cuz they for some reason they’re always the nicest ones, aren’t they? A little bit rustic. I might rustic these ones up a little bit. There we have it. What you looking at, young man? No. You got something to say, haven’t you? No, I’m just waiting for what? Me food. These are going back in the air fryer now. No, wait somewhere. They Yeah, they got to um sort of cook off now. If you go to a fish and chip shop and order something, it’s ready in 2 minutes. Wow. 4 hours I’ve been waiting now. It seems like a such a simple dinner, don’t it? Potato skin, stuffed mushrooms, and a few chicken legs. But there is a bit of faff in it. Well, it is easy. I’m not saying it’s hard, but it’s just a little bit of faf. So, I’m coming to the end of me potato now. I knew this would happen cuz I don’t know why it always seems to do that. Uh, pick the best one. I think this one seems a good one. Flat ones always good, aren’t they? [Music] A closer look. [Music] Right, one skin short, but I’m quite pleased with that. Let’s get some cheese grated on. Just wash me hands quick. Rinse me hands. I’ll grate some cheese on that and get them back into the um air fryer. And then I’m going to cook off me mushrooms. Not too many. [Music] [Music] [Applause] It’s like having a party in here. Done the potato skins. I’ve kept that cuz I do think Dan might actually like that. So, potato skins are done, chicken legs are done, and I’ve just put the mushrooms in. So things are coming along very nice, but I’m I’ve just decided I’d like to make a chive cheese and chive dip, but I haven’t got chives. So what I’m going to do, I’m actually going to um add do like a herb dip. The same dip but with a different herb basically. So let’s see how this goes. I’m just going to experiment. It doesn’t matter. So I’m going to keep the basics to what I do have. Let’s bring you down a minute. So to start off, we need mayonnaise. The lemon is very important. Lemon is what makes it. Now I need garlic salt again. Where’s that gone? tad of that. And right so some chives chives substitute. So I’m going to go with a tiny bit of basil. Not much. Maybe even some parsley actually. Let’s give that a mix first. Don’t want to overpower this one with the wrong herb. I think basil actually. I think that might bit more parsley. We’ll see. how this tastes. Should we give it a give it a lick? It improves, doesn’t it? In time. Yeah, you have to give it a minute. I’m I’m be honest, I’m not tasting the herbs. So, what I think I will do, I might add a bit more parsley. just because I can. But we’ll let that sit for a few minutes and marinade. And voila, dinner’s up. Look how lovely all this looks. Now, Dan does like party food, so he’s going to be very happy today. So, you know how sometimes I give Danny’s dinner, he’ll be like, “Oh, I could have done with a bit of that or or oh, that’s horrible.” You know what he’s like? Well, he actually loves this one. He loves this dinner. So, I’m really pleased that I went to the effort of doing that. Like I said, it’s dead easy. It’s just a bit of a faf. You got to have a little bit of time. So, Dan’s going to pick at that all day. Loved his reaction on that. Wish I could have changed it a little bit, but obviously you don’t need to, you know. Right, that’s Dan’s sauce. Actually, sorry. I should have put cling film on that. So, I’m going to keep Dan’s sauce in the fridge and he can just keep nibbling. I did personally just have one of those chicken legs. Now, that coating I put on it, you can’t. It’s very mild in flavor, but it’s made them look delicious and really crispy. And I don’t mean crispy because I’ve overdone them in the air fryer. There’s like a little coating to it. I want to say a crispy coating. And it’s so nice. Right. Anyway, I don’t know what else I’m going to vlog today. So, I might actually have to see you in the morning now. Going to love you and Olivia. I’ll see you in the morning, though. So, it’s just taking 5 minutes out cuz I haven’t stopped all day. I started that lot about 9:00. Was it about 9:00? And it’s half 11 now. So, that’s 9 10 2 and 1/2 hours. Not bad though. That’s pretty good going really. So, anyway, I’m sitting here and I thought to myself, no, don’t call it yet. I I may as well just try and finish this vlog because I was talking about these oranges earlier. Now, I would like to leave the wreath on our door when we go away to Scotland. So, which means I’d like to make another one for our door on the motor home so I can bring that with us. And also, there was a lovely lady in my comments, the lovely Rebecca, and she kindly asked whether I’d make her one and send her one. So, why not? Why shouldn’t I? As she asked so so kindly, I I’ve said to her to email me. So, if you didn’t see that message, Rebecca, go back and uh I’ve put my email address there. So, just give us an email. But I can’t do it for everybody. She kindly asked and she was the first one. So, I don’t mind doing one. Do you know what I mean? So, I have brought some extra bits and pieces. I got extra lights. I got some a few more extra pieces basically to repeat it all. So, I’m not actually Yeah, I was going to about to go out and clean that lot up, weren’t I? No, I’m going to leave all that there because hopefully um so I ordered all that lot today. It won’t arrive till late tomorrow. So, that’ll give that then another day and hopefully my oranges should have dried out by then and then maybe I can crack on with it. So, yeah, that’s my plan anyway. Oh, well, that’s a bonus. I get to sit down and enjoy my Diet Coke break. Oh, by the way, I just wanted to mention as well, if you did want to sort of see me faffing around with um cooking majority of that today, please go over to the Travel Trolls video cuz I was on there cooking today. So, uh that’s where I did majority of the um filming for that on there today. So, for tomorrow’s video, I was sort of thinking I might do a does this thing really work to break it up a little bit, bring some joy back into the um channel again. It’s been a while since I’ve done those, hasn’t it? Um, yes. So, stay please stay tuned for that. Um, but I think I’m going to wrap this one up now. It’s going to be a little bit shorter today, but I don’t know what else I’ve got to do apart from just sit down and relax and enjoy myself. So, it’s either have a shorter vlog today or no vlog. But, um, yeah, like I said, I will be going back to doing some more reefs and stuff. I’m going to change them up a little bit this time. I did buy something a little bit extra that I might even add again to this one out there that I’ve already done. So, I’ll be doing that again in a few more days. Right, going to love you and leave you. Hope you enjoyed that one. Like I said, go over to the Travel Trolls channel. Now, I know some of you don’t know about that channel, so please go back over and watch that as well. It’s quite a long one tonight as well, so we put quite a bit of effort into today’s one on there. Right, good. Love you. I love you and see you tomorrow. Take care. Love you all. Bye. [Applause] [Music]