Why discard the best part of a baked potato? Instead, transform leftover skins into loaded potato skins, a versatile snack that reduces food waste. This recipe encourages creativity, using whatever bits and pieces are available in the fridge.
Start with leftover potato skins, ideally with some flesh still attached. Brush both sides lightly with oil, season with sea salt, and grill cut side up for five minutes until crisp. Flip and grill the other side for another five minutes until golden and blistered.
For loaded skins, add one to two tablespoons of wet ingredients such as cooked vegetables, then a tablespoon of cooked protein or pulses, or leftover stew like chilli con carne. Scatter 20g of grated or crumbled cheese per skin, then return to the grill for five minutes until hot and bubbling.
Finish with a spoonful of salsa, chutney, or pesto, and a creamy element like yoghurt or crème fraîche. Garnish with fresh herbs, spring onions, and a drizzle of hot sauce or lemon juice. Serve hot for a crunchy, indulgent treat.
