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Rarebit potato skins recipe
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54 ratings
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
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
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
735kj
175kcal
9%
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Fat
7g
10%
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Saturates
3g
16%
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Sugars
1g
1%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 22.8g
Protein 6.3g
Fibre 2.1g
Method
- 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.
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.
See more Potato recipes