Rarebit potato skins recipe
Bring stuffed spuds to the next level with a traditional Welsh twist – rarebit is the perfect addition to crispy skins, with just the right amount of zing from the Tabasco and Worcestershire sauce. A perfect barbecue snack to get the party started.
See method- Serves 6
- Takes 1 hr 15 mins plus chilling
- 175 calories / serving
Ingredients
- 6 similar-sized British all-rounder potatoes (about 130g each)
- ½ tbsp olive oil
- 1 egg yolk
- 1 tsp English mustard
- 70g mature Cheddar, finely grated
- 2 tbsp (30ml) beer
- 1 tsp Worcestershire sauce
- dash of Tabasco, to taste
- 2 spring onions, finely chopped
- 6g fresh chives, snipped
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Shop ingredientsEach serving contains
- Energy
- 735kJ 175.0kcal
- Fat
- 7g
- Saturates
- 3g
- Sugars
- 1g
- Salt
- 0.3g
of the Reference intake
Carbohydrate 22.8gProtein 6.3gFibre 2.1g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes all over with a fork, then roll in the oil and a little salt on a baking tray. Bake for 1 hr until crisp and golden. Set aside until cool enough to handle. Preheat the grill to medium-high.
- Meanwhile, mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco in a bowl and set aside.
- Halve the cooked potatoes and use a teaspoon to scoop out the flesh into a bowl, leaving 0.5cm around the edges to support the skins. Mash the flesh with a fork, season, then fold through the spring onions, chives and half the rarebit mix. Spoon back into the skins.
- Spread the remaining rarebit mixture over the top of the potatoes and grill for 2 mins, watching closely, until golden and just starting to catch.
- Tip: Don't let the potatoes cool too long before grilling: the centres should still be hot.
- See more Potato recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
