Bubble 'n' squeak loaded potato skins recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with baking parchment.
2. Lay the potatoes, cut-side down, on the baking tray and prick the bases all over with a fork. Bake in the oven for 55 mins-1 hr, until soft and fluffy in the centre. Cool for 15 mins.
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the meat-free rashers and cook for 2-3 mins on either side until golden and crisp. Transfer to a plate and, when cool enough to handle, finely chop.
4. Add the leek, Brussels sprouts and 3 tbsp water to the frying pan and cook over a high heat for 5 mins, stirring frequently, until bright green and starting to soften. Remove from the heat.
5. Scoop most of the fluffy centre of the potatoes into the pan with the greens, add half the lemon zest, half the chopped meat-free rashers and half the vegan cheese. Stir until combined, then spoon back into the potato skins. Transfer to a baking tray and sprinkle over the remaining cheese and chopped meat-free rashers.
6. Bake in the oven for 15-20 mins until the cheese is melted and the potatoes are piping hot.
7. Serve immediately, topped with a spoonful of the coconut yogurt, a sprinkling of chives, the remaining lemon zest and freshly ground black pepper. Serve two skins per person with a green salad on the side.

• Tip: You can swap the Brussels sprouts for any leafy greens you have to hand. If you don’t have a leek then use an onion or 4 shallots instead.
• Tip: *Swap for regular yoghurt and cheese if you prefer.

• See more Vegan recipes