Stuffed skins normally take hours to do, but not today. You blast these tatties in the microwave to get them done quickly, then finish them under the grill.
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Serves
4
Baking Potato
Sausage
Onion
Garlic
Ground Cumin
Paprika
Chilli Flakes
Passata
Cheddar Cheese
Spring Onion
Jalapeno
Sour Cream
Salt
Black Pepper
Olive Oil
Serves
4
Baking Potato
Sausage
Onion
Garlic
Ground Cumin
Paprika
Chilli Flakes
Passata
Cheddar Cheese
Spring Onion
Jalapeno
Sour Cream
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice your onion. Finely chop your garlic.
Step 2.
Heat a saute pan over medium heat, then squeeze your sausages out of their skins and straight into the pan. Break up the chunks with your spoon, and fry for about 5 mins until golden. Lift your sausage meat out the pan, leaving the fat in there.
Step 3.
Stab your potatoes all over with a fork, then rub them with a little olive oil and some salt.
Step 4.
Place them on a large plate, then microwave for 6 mins.
Step 5.
Tip your onions into the sausage pan and fry for about 15 mins until golden and totally soft. Add your garlic, cumin, paprika and chilli flakes, then cook for another 2 mins.
Step 6.
Flip over your potatoes, then return to the microwave for another 6 mins.
Step 7.
Tip your sausages back into the pan, along with your passata. Simmer for 15 mins.
Step 8.
Heat your grill to high.
Step 9.
Grate your cheddar. Finely slice your spring onions. Put a handful of the greens to one side. Finely chop your jalapenos.
Step 10.
Halve your potatoes, then carefully scoop out the middles, leaving the skins in tact.
Step 11.
Place the middles in a bowl with 2 tbsp of olive oil and mash with a fork. Add 100g of your cheddar, spring onions, and jalapenos, then give it all a good mix. Season to taste with salt and pepper.
Step 12.
Load your mixture back into your potato skins, then top with your remaining cheddar. Put these under the grill for about 5 mins until the cheese is melted.
Step 13.
Add two potato skins to a plate, then spoon over your sausage mix. Top with your extra spring onion greens and a dollop of sour cream, then serve.
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