These crispy potato skins are the perfect side dish to accompany dinner or to have as a party appetiser. With white wine being close to the perfect match with cheese, the buttery white wine shallots compliment these perfectly.
Ingredients
Bag of medium sized potatoes
400g shallots
50ml of white wine
Knob of butter
Fresh thyme
Dash of double cream
150g mature cheddar
50g parmesan
Olive oil
White pepper to season
Method
- Firstly boil the potatoes until they are half cooked
- Drain the potatoes, slice in half and add onto a baking tray
- Drizzle with olive oil and season
- Cook for 45 minutes on gas mark 6 / 200 degrees to crisp up the potato skins
- In the meantime cook the shallots until soft and add the white wine
- Once the wine has reduced add a knob of butter and season
- Once the potatoes are cooked, use a spoon to remove the inside of the potatoes leaving just the empty skins
- Mash the removed potato and add the cheddar, parmesan, shallots, cream and thyme
- Mix together and fill up the potato skins
- Sprinkle the top of the potato skins with parmesan, panko breadcrumbs and thyme and bake in the oven for 20 minutes on gas mark 6 / 200 degrees
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