The most popular potato skins recipe contains a filling of bacon and cheddar and it is served with fresh spring onions garnish. Now, I know that potatoes are cheap, but it seems like a bit of a waste in terms of the potato inside that gets left out. Sure, you could use in another recipe, but I have decided to put it back where it belongs to.
Potato Skins stuffed with goat’s cheese and garlic confit
So, I thought to myself that if the garlic confit goes so well with goat’s cheese it should work with potatoes too (if you follow the sour cream and garlic mash potato analogy). It did, and it did work better than I expected! This potato skins filler is seriously tasty! Sage adds a lovely twist, but you really must try it for yourself to appreciate this combo.
When potatoes are baked and cool enough to handle, scoop the inside and mash it with garlic confit (you can use roasted garlic cloves instead), goat’s cheese and plenty of fresh sage. Place the posh mash back inside the buttered potato skins, crisp the top up in the oven and sprinkle with Parmesan. Try it and I guarantee you’ll feel much better after putting this potato leftover back to work this way! How about serving the stuffed potato skins with Sunday roast instead of the regular roasted or boiled potatoes for a change?
Due to, let’s say, poor lighting conditions that day the batch that meant to be photographed for my blog got eaten (by me – no regrets) before I managed to take any decent pictures :). The following day the light was poor too… I made 4 batches within 3 days and just bought more potatoes! Glad I managed a few careless shots in the meantime!
I will always love you, dear potatoes, with all your carbs you have on offer! Small or large, new or old, thick or thin skin, roasted, baked, fried, boiled, mashed or crushed – does not matter! Love you to bits including your humble potato skins!
Ok, got a bit emotional here… have a great weekend with my AMAZING stuffed potato skins! 🙂
- 500 g floury potatoes
- 4 tbsp melted butter
- 5 confit garlic gloves (or roasted garlic cloves)
- 2 tbsp garlic infused oil
- 2 tbsp fresh, chopped sage
- 150 g fresh goat’s cheese
- Salt & pepper to taste
- Preheat the oven to 200 C.
- Scrub potatoes clean, pat dry and brush with 2 tbsp of butter.
- Place the potatoes in the oven proof dish and bake for 45 min until cooked through. (The time may vary depending on the type of potatoes you use).
- When cool enough to handle halve the potatoes. Then scoop most of the inside out (keeping the potato skins intact) and reserve.
- Brush the inside of potato skins with the remaining butter.
- Mash the scooped inside of potatoes together with goat’s cheese, garlic, oil and sage; season with salt and pepper to taste.
- Fill the potato skins with the mash, brush the tops with butter and place back in the oven for 8 minutes to brown the tops.
- Sprinkle with Parmesan and serve with garlic confit cloves (optional).