Potato Skins Filled With Ham Baked Beans And Cheese Food

STUFFED POTATO SKINS

Steps:

• Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
• Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
• Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
• When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
• Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
• Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
• Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
• When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
• Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).

COUNTRY HAM POTATO SKINS

Steps:

• Toppings: Ham salad, chopped parsley and minced pickles on cheesy skins
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

POTATO SKINS FILLED WITH HAM, BAKED BEANS AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Coat a baking sheet with cooking spray.
• Place the skins on it and then brush them on both sides with olive oil.
• Mix the herbs and horseradish, equally distribute among the skins.
• Topping next with ham, beans then cheese.
• Bake for about 20 minutes, or until they are crispy.

CHEDDAR POTATOES WITH HAM AND BEANS

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, ham and green beans in sprayed baking dish.
• In small bowl, combine soup, milk and 1/2 cup of the cheese; mix well. Pour over mixture in baking dish; stir gently to mix. Sprinkle with remaining 1/2 cup cheese.
• In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top.
• Bake at 350°F. for 1 hour 10 minutes to 1 hour 15 minutes or until mixture is bubbly.

BAKED JACKET POTATO WITH BAKED BEANS AND CHEESE

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. You may like to smear with butter, sprinkle with salt and wrap in foil.
• Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot.
• Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.
• Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
• Sprinkle with salt and pepper to taste and serve!

HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
• Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
• Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
• When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
• Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

HAM, CHEESE, AND ONION BAKED POTATO TOPPING

Steps:

• Combine oil, ham, and onion in microwave-safe dish and microwave on high 1 minute.
• Sprinkle cheese over hot split baked potato and microwave 30 seconds.
• Spoon ham mixture over cheese and sprinkle with parsley.