Loaded Potato Skins

By Lloyd Budd

0 comments

MAKES: 12 
PREP: 10 Min
COOK: 1.5 Hrs

WHAT YOU'LL NEED

  • Lane's Signature Rub
  • 5/6 Medium sized red potatoes
  • Duck fat (you can use olive oil or any oil you have handy if you like)
  • 3 stalks of spring onion
  • 6 Slices of bacon
  • 1/4 Cup Milk
  • 100g Grated extra tasty Cheese
  • 1 tub sour cream

DIRECTIONS

  1. Clean and coat whole potatoes in duck fat or your prefered oil. 



  2. Place in the smoker at 170c 
  3. Check after about an hour and a half. prick with a fork to check for tenderness.
  4. Once the fork slides easily into the potato remove from the smoker let cool slightly.
  5. slice in halves and scoop out the potato flesh leaving 5/10mm from the skin.
  6. Fry up the bacon (you could also do this in the smoker if you like)
  7. Roughly chop 4 rashers and place in a large mixing bowl with the scooped potato. 
  8. Finely dice up the remaining bacon and set aside.
  9. finely slice the spring onion and place 2/3rds into the mixing bowl.
  10. Add the milk and 2 tbsp of Lane's signature.
  11. Also add the cheese leaving enough to top the potatoes when filled.
  12. Combine the mixture well and scoop into the skins, overfilling slightly.
  13. top with the remaining cheese and return to the smoker for 20-30mins



  14. Once the cheese has melted nicely remove from the smoker and top with a nice dollop of sour cream, diced bacon and spring onion.
  15. Finish with a final sprinkle of Signature and serve warm.